Progress in Endogenous Formaldehyde, Formaldehyde Toxicity and Formaldehyde Inhibitors

doi:10.7506/spkx1002-6630-201401058

Abstract

Abstract:

Recent research has reported the presence of endogenous formaldehyde in a wide variety of sea fish products and
spontaneous generation in mushrooms such as shiitake. Formaldehyde is harmful to the nervous system and cardiovascular
system. However, many nutrients such as N-acetyl cysteine, tea polyphenols, vitamin E, vitamin C, resveratrol, thioredoxin
and melatonin can effectively inhibit formaldehyde toxicity. This paper reviews the sources of endogenous formaldehyde in
foods, formaldehyde toxicity and formaldehyde inhibitors, which will provide a reference for further exploring endogenous
formaldehyde in foods and reducing formaldehyde hazards.

Key words: endogenous formaldehyde, formaldehyde toxicity, formaldehyde inhibitor

CLC Number:

TS201.6

YANG Juan, QIN Ying-rui, ZENG Yi-tao, DING Xiao-wen*. Progress in Endogenous Formaldehyde, Formaldehyde Toxicity and Formaldehyde Inhibitors[J]. FOOD SCIENCE, 2014, 35(1): 294-297.

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