199
24. Lin HL, Kent UM, Hollenberg PF. The grapefruit juice effect is not limited to cytochrome P450
(P450) 3A4: evidence for bergamottin-dependent inactivation, heme destruction, and covalent binding to protein in P450s 2B6 and 3A5. J Pharmacol Exp Ther. 2005;313(1):154–64.
25. Kent UM, Lin HL, Noon KR, Harris DL, Hollenberg PF. Metabolism of bergamottin by
cytochromes P450 2B6 and 3A5. J Pharmacol Exp Ther. 2006;318(3):992–1005.
26. Lakhanpal S, Donehower RC, Rowinsky EK. Phase II study of 4-ipomeanol, a naturally
occurring alkylating furan, in patients with advanced hepatocellular carcinoma. Investig New
Drugs. 2001;19(1):69–76.
27. Kasturi VK, Dearing MP, Piscitelli SC, Russell EK, Sladek GG, O’Neil K, et al. Phase I study
of a five-day dose schedule of 4-ipomeanol in patients with non-small cell lung cancer. Clin
Cancer Res. 1998;4(9):2095–102.
28. Buszewski B, Ulanowska A, Ligor T, Denderz N, Amann A. Analysis of exhaled breath from
smokers, passive smokers and non-smokers by solid-phase microextraction gas chromatography/mass spectrometry. Biomed Chromatogr. 2009;23(5):551–6.
29. Gordon SM, Wallace LA, Brinkman MC, Callahan PJ, Kenny DV. Volatile organic compounds as breath biomarkers for active and passive smoking. Environ Health Perspect.
2002;110(7):689–98.
30. Fan X. Formation of furan from carbohydrates and ascorbic acid following exposure to ionizing radiation and thermal processing. J Agric Food Chem. 2005;53(20):7826–31.
31. Zyzak DV, Sanders RA, Stojanovic M, Tallmadge DH, Eberhart BL, Ewald DK, et al.
Acrylamide formation mechanism in heated foods. J Agric Food Chem. 2003;51(16):4782–7.
32. Fan X, Geveke DJ. Furan formation in sugar solution and apple cider upon ultraviolet treatment. J Agric Food Chem. 2007;55(19):7816–21.
33. Perez Locas C, Yaylayan VA. Origin and mechanistic pathways of formation of the parent
furan--a food toxicant. J Agric Food Chem. 2004;52(22):6830–6.
34. Mark J, Pollien P, Lindinger C, Blank I, Mark T. Quantitation of furan and methylfuran
formed in different precursor systems by proton transfer reaction mass spectrometry. J Agric
Food Chem. 2006;54(7):2786–93.
35. Sayre LM, Arora PK, Iyer RS, Salomon RG. Pyrrole formation from 4-hydroxynonenal and
primary amines. Chem Res Toxicol. 1993;6(1):19–22.
36. Xu G, Sayre LM. Structural characterization of a 4-hydroxy-2-alkenal-derived fluorophore
that contributes to lipoperoxidation-dependent protein cross-linking in aging and degenerative disease. Chem Res Toxicol. 1998;11(4):247–51.
37. Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Eppe G, et al.
Furan formation from lipids in starch-based model systems, as influenced by interactions
with antioxidants and proteins. J Agric Food Chem. 2011;59(6):2368–76.
38. Spiteller G. The important role of lipid peroxidation processes in aging and age dependent
diseases. Mol Biotechnol. 2007;37(1):5–12.
39. Okada Y, Kaneko M, Okajima H. Hydroxyl radical scavenging activity of naturally occurring
furan fatty acids. Biol Pharm Bull. 1996;19(12):1607–10.
40. Limacher A, Kerler J, Davidek T, Schmalzried F, Blank I. Formation of furan and methylfuran by Maillard-type reactions in model systems and food. J Agric Food Chem.
2008;56(10):3639–47.
41. Weenen H. Reactive intermediates and carbohydrate fragmentation in Maillard chemistry.
Food Chem. 1998;62(4):393–401.
42. Goldmann T, Perisset A, Scanlan F, Stadler RH. Rapid determination of furan in heated foodstuffs by isotope dilution solid phase micro-extraction-gas chromatography--mass spectrometry (SPME-GC-MS). Analyst. 2005 Jun;130(6):878–83.
43. Mariotti M, Granby K, Fromberg A, Risum J, Agosin E, Pedreschi F. Furan occurrence in
starchy food model systems processed at high temperatures: effect of ascorbic acid and heating conditions. J Agric Food Chem. 2012;60(40):10162–9.
12 Role of Furans as EDCs in Metabolic Disorders
24. Lin HL, Kent UM, Hollenberg PF. The grapefruit juice effect is not limited to cytochrome P450
(P450) 3A4: evidence for bergamottin-dependent inactivation, heme destruction, and covalent binding to protein in P450s 2B6 and 3A5. J Pharmacol Exp Ther. 2005;313(1):154–64.
25. Kent UM, Lin HL, Noon KR, Harris DL, Hollenberg PF. Metabolism of bergamottin by
cytochromes P450 2B6 and 3A5. J Pharmacol Exp Ther. 2006;318(3):992–1005.
26. Lakhanpal S, Donehower RC, Rowinsky EK. Phase II study of 4-ipomeanol, a naturally
occurring alkylating furan, in patients with advanced hepatocellular carcinoma. Investig New
Drugs. 2001;19(1):69–76.
27. Kasturi VK, Dearing MP, Piscitelli SC, Russell EK, Sladek GG, O’Neil K, et al. Phase I study
of a five-day dose schedule of 4-ipomeanol in patients with non-small cell lung cancer. Clin
Cancer Res. 1998;4(9):2095–102.
28. Buszewski B, Ulanowska A, Ligor T, Denderz N, Amann A. Analysis of exhaled breath from
smokers, passive smokers and non-smokers by solid-phase microextraction gas chromatography/mass spectrometry. Biomed Chromatogr. 2009;23(5):551–6.
29. Gordon SM, Wallace LA, Brinkman MC, Callahan PJ, Kenny DV. Volatile organic compounds as breath biomarkers for active and passive smoking. Environ Health Perspect.
2002;110(7):689–98.
30. Fan X. Formation of furan from carbohydrates and ascorbic acid following exposure to ionizing radiation and thermal processing. J Agric Food Chem. 2005;53(20):7826–31.
31. Zyzak DV, Sanders RA, Stojanovic M, Tallmadge DH, Eberhart BL, Ewald DK, et al.
Acrylamide formation mechanism in heated foods. J Agric Food Chem. 2003;51(16):4782–7.
32. Fan X, Geveke DJ. Furan formation in sugar solution and apple cider upon ultraviolet treatment. J Agric Food Chem. 2007;55(19):7816–21.
33. Perez Locas C, Yaylayan VA. Origin and mechanistic pathways of formation of the parent
furan--a food toxicant. J Agric Food Chem. 2004;52(22):6830–6.
34. Mark J, Pollien P, Lindinger C, Blank I, Mark T. Quantitation of furan and methylfuran
formed in different precursor systems by proton transfer reaction mass spectrometry. J Agric
Food Chem. 2006;54(7):2786–93.
35. Sayre LM, Arora PK, Iyer RS, Salomon RG. Pyrrole formation from 4-hydroxynonenal and
primary amines. Chem Res Toxicol. 1993;6(1):19–22.
36. Xu G, Sayre LM. Structural characterization of a 4-hydroxy-2-alkenal-derived fluorophore
that contributes to lipoperoxidation-dependent protein cross-linking in aging and degenerative disease. Chem Res Toxicol. 1998;11(4):247–51.
37. Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Eppe G, et al.
Furan formation from lipids in starch-based model systems, as influenced by interactions
with antioxidants and proteins. J Agric Food Chem. 2011;59(6):2368–76.
38. Spiteller G. The important role of lipid peroxidation processes in aging and age dependent
diseases. Mol Biotechnol. 2007;37(1):5–12.
39. Okada Y, Kaneko M, Okajima H. Hydroxyl radical scavenging activity of naturally occurring
furan fatty acids. Biol Pharm Bull. 1996;19(12):1607–10.
40. Limacher A, Kerler J, Davidek T, Schmalzried F, Blank I. Formation of furan and methylfuran by Maillard-type reactions in model systems and food. J Agric Food Chem.
2008;56(10):3639–47.
41. Weenen H. Reactive intermediates and carbohydrate fragmentation in Maillard chemistry.
Food Chem. 1998;62(4):393–401.
42. Goldmann T, Perisset A, Scanlan F, Stadler RH. Rapid determination of furan in heated foodstuffs by isotope dilution solid phase micro-extraction-gas chromatography--mass spectrometry (SPME-GC-MS). Analyst. 2005 Jun;130(6):878–83.
43. Mariotti M, Granby K, Fromberg A, Risum J, Agosin E, Pedreschi F. Furan occurrence in
starchy food model systems processed at high temperatures: effect of ascorbic acid and heating conditions. J Agric Food Chem. 2012;60(40):10162–9.
12 Role of Furans as EDCs in Metabolic Disorders