Abstract The chemical structure of 5-hydroxymethyl-2-furfural (HMF), its physicochemical properties and reactions that lead to the synthesis of HMF were discussed. Special attention was paid to HMF formation in food during processing. The potential applications of this compound in industry were described as well. Moreover, this review outlines the most important sources of HMF in human diet and estimates the potential daily intake of HMF by consumers. The known and suggested metabolic pathways, as well as the impact of HMF and its metabolites on human health are also discussed.

中文翻译：

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5-羟甲基-2-糠醛（HMF）–热诱导的形成，在食物中的发生和生物转化–综述

摘要讨论了5-羟甲基-2-糠醛（HMF）的化学结构，理化性质和导致HMF合成的反应。在加工过程中要特别注意食物中HMF的形成。还描述了该化合物在工业中的潜在应用。此外，本文还概述了人类饮食中最重要的HMF来源，并估计了消费者每天潜在的HMF摄入量。还讨论了已知和建议的代谢途径，以及HMF及其代谢产物对人体健康的影响。