Evidence map›Paper›PMID 40142032›Full record

ArticleMolecules (Basel, Switzerland)2025

Role of Furfural and 5-Methyl-2-furfural in Glucose-Induced Inhibition of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) Formation in Chemical Models and Pork Patties.

Yuexia Qin, Zhuyu Zheng, Di Liu, Shuhua Sun, Xiaolei Zhao, Lei Lv, Dengyu Xie, Zhonghui Han, Jinxing He

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Molecules (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

9 authors.

Yuexia QinShandong Key Laboratory of Healthy Food Resources Exploration and Creation, College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
Zhuyu ZhengShandong Key Laboratory of Healthy Food Resources Exploration and Creation, College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
Di LiuShandong Key Laboratory of Healthy Food Resources Exploration and Creation, College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
Shuhua SunShandong Engineering Research Center of Food Nutrition and Active Health, Binzhou Key Laboratory of Corn Deep Processing Technology, Shandong Xiwang Foodstuffs Co., Ltd., Binzhou 256200, China.
Xiaolei ZhaoShandong Key Laboratory of Healthy Food Resources Exploration and Creation, College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
Lei LvShandong Key Laboratory of Healthy Food Resources Exploration and Creation, College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
Dengyu XieShandong Engineering Research Center of Food Nutrition and Active Health, Binzhou Key Laboratory of Corn Deep Processing Technology, Shandong Xiwang Foodstuffs Co., Ltd., Binzhou 256200, China.
Zhonghui HanShandong Key Laboratory of Healthy Food Resources Exploration and Creation, College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.
Jinxing HeShandong Key Laboratory of Healthy Food Resources Exploration and Creation, College of Food Science and Engineering, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250353, China.ORCID 0000-0001-7868-9977

Funding

Key R&D Program of Shandong Province, China 2023CXGC010708National Natural Science Foundation of China 32102101 and 32102061Qilu University of Technology (Shandong Academy of Sciences) Talent and Major Innovation Pilot Project of Integration of Science, Education and Industry Program 2023RCKY240 and 2022JBZ01-08Shandong Provincial Natural Science Foundation, China ZR2021QC078
6 · The paper itself

Abstract

The effects of furfural and 5-methyl-2-furfural produced by the Maillard reaction on PhIP formation were investigated in chemical models and roasted pork patties. In the chemical models, the results indicated that increasing levels of furfural (r = -0.7338, R

Indexed as

FuraldehydeGlucoseImidazolesModels, ChemicalAcetaldehydeAnimalsMaillard ReactionPhenylalaninePork MeatSwine2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridineAcetaldehydeFuraldehydeGlucoseImidazolesphenylacetaldehydePhenylalanine2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP)5-methyl-2-furfuralfurfuralinhibition

Identifiers

PMID40142032
PMCPMC11944780

What OpenQuestion holds

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LicenceCC BY
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.