Nonalcoholic Fatty Liver Disease
Nicole M. Farmer, Andres Victor Ardisson Korat in Cooking for Health and Disease Prevention, 2022
At least one study has indicated concerns regarding the heating of high-fructose corn syrup. In a study looking at the effect of feeding high-fructose corn syrup to bees as a honey replacement, it was noted that the heating of high-fructose corn syrup created a toxin called hydroxymethylfurfural, which is highly toxic to honey bees (LeBlanc et al., 2009). In a more recent article, the authors reviewed the effects of HMF from heating honey and other foods containing sugar molecules, including fruits and vegetables, and noted that there are both detrimental and health-promoting benefits when applying heat to certain foods (Shapla, Solayman, Alam, Khalil, and Gan 2018).
Nutritional and Medicinal Benefits of Ficus carica
Mehwish Iqbal in Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
Two of the enzymes, α-amylase and α-glucosidase, are included in the hydrolysis of disaccharides and polysaccharides into simple molecules of sugars. The reduction of these enzymes may slow down the digestion process of carbohydrates and glucose liberation into the bloodstream (Giustarini et al., 2009). In addition to the chemical constituents such as 5-hydroxymethylfurfural, hexadecanoic acid and transphytol established in the extract of fig fruit have been demonstrated to have antiobesity and antidiabetic activity in a number of preliminary studies (Mopuri et al., 2018). The leaf extract persuaded a considerable blood glucose–reducing effect in the intraperitoneal or oral administration in streptozotocin-induced diabetic rodents. Levels of insulin in plasma significantly modified the index of survival in rodents. Outcomes specified that the water-based extract of fig has evident blood glucose–reducing effects (Chai et al., 2011).
Choerospondias axillaris (Hog plum)
Mahendra Rai, Shandesh Bhattarai, Chistiane M. Feitosa in Wild Plants, 2020
The fruits are sour in taste. The content of total organic acids is in significant amounts, upto 8.13% (Liu and Chen 2000). The fresh pulps of fruits are light yellow in color, but on storage it slowly turns into yellow-brown. The browning index and 5-hydroxymethylfurfural content kept positive correlation with temperature and storage period. Reducing ascorbic acid and total polyphenol content was negatively associated with temperature and storage period. Under the conditions of low temperature, reducing ascorbic acid oxidation was the major browning reaction. When the system temperature rose to 30ºC, Maillard reaction was the chief factor that caused browning (Yu et al. 2013).
Mechanisms underlying priapism in sickle cell disease: targeting and key innovations on the preclinical landscape
Published in Expert Opinion on Therapeutic Targets, 2020
Biljana Musicki, Arthur L. Burnett
Strategies to decrease hypoxia and hypoxia-induced HIF-1α in SCD are also attractive. They may prevent red blood cell sickling and vascular damage, as well as excessive accumulation of adenosine and opiorphins in the penis. Indeed, decreased HIF-1α in the penis of SCD mice reduced priapism, as discussed above [7,67]. Preventing polymerization of HbS prevents hypoxia. Hb polymerization occurs only in the deoxygenated state under hypoxic conditions. 5-Hydroxymethylfurfural (5HMF) is an aromatic aldehyde that binds to HbS and increases its oxygen affinity thereby preventing polymerization under hypoxic conditions. Voxelotor (previously GBT440) also increases Hb‐oxygen affinity, thereby reducing HbS polymerization and sickling of red blood cells [96]. The effect of these drugs in reducing HbS polymerization and affecting SCD-associated priapism should be tested in human or animal studies.
Benchmark dose (BMD) modeling: current practice, issues, and challenges
Published in Critical Reviews in Toxicology, 2018
Lynne T. Haber, Michael L. Dourson, Bruce C. Allen, Richard C. Hertzberg, Ann Parker, Melissa J. Vincent, Andrew Maier, Alan R. Boobis
5-Hydroxymethylfurfural (HMF) is a flavoring agent that has been evaluated by the European Food Safety Authority (EFSA 2011). This authority developed a BMD of 29.5 mg/kg/d and its lower limit (BMDL) of 20.2 mg/kg/d based on renal tubule epithelium cytoplasmic alterations in male mice observed in a 90-day oral gavage study of NTP (2010) as shown in Table 6. EFSA conducted BMD modeling with the PROAST version 27.4 (RIVM, Bilthoven, The Netherlands) statistical package utilizing all PROAST models (i.e. the “standard dichotomous models” of BMDS). EFSA concluded that all models provided an acceptable fit to the data; therefore, the lowest BMDL was selected as the point of departure, consistent with the EFSA (2009) and (2017) guidance. Figure 10 shows the plot of the chosen model.
Characterization and cytotoxicity assessment of nargile smoke using dynamic exposure
Published in Inhalation Toxicology, 2019
Christian Khalil, Joe Braham Chahine, Brenda Chahla, Tamara Hobeika, Rony S. Khnayzer
Cadecadienoic acid, a compound used in flavoring, was present in the smoke. This compound interacts with other components in the smoke to enhance free radical formation (Iimura and Iwahashi 2006). Palmitic acid also identified in the smoke was reported to induce anxiety-like behavior in mice while increasing serotonin metabolism (Moon et al. 2014). Linoelaidic acid is an isomer of linoleic acid. These isomers have been extensively studied due to their reported roles in prostate cancer modulation (Burns et al. 2018), atherosclerosis (McCarthy et al. 2013), obesity (Wang et al. 2016), and immune function (Mena et al. 2013) in a variety of experimental models. Linoleic acid identified in the smoke profile analysis played a role in the immune and inflammatory response, cardiovascular health, liver health, and cancer (Burns et al. 2018). Palmitic acid, a fatty acid that has been reported in the literature to induce anxiety-like behavior in mice (Moon et al. 2014), was also detected. Hydroxymethylfurfural (HMF) is mainly an organic compound used in the food industry in form of a food additive (van Putten et al. 2013). This compound was usually formed by heating sugar-containing foods and was reported as a possible carcinogen in humans using in vitro genotoxicity (Abraham et al. 2011). The previously reported components, namely PAHs, TPM, CO, tar, and nicotine were directly linked with acute and chronic physiological effects. PAHs are common mutagens (Canha et al. 2017), whereas long-term exposure to TPM from tobacco smoke resulted in cellular transformation such as increased oxidative stress and DNA damage (van der Toorn et al. 2018). Tobacco smoke was also found to impair glucose oxidative metabolism (Noronha-Dutra et al. 1993) in vivo owing to the presence of free radicals, reactive oxygen species, and CO (Gorman et al. 2003).
Related Knowledge Centers
- Alcohol
- Fructose
- Furan
- Hexose
- Organic Compound
- Aldehyde
- Food Additive
- Sugar
- Hydrochloric Acid
- 5-Chloromethylfurfural