2-Acetyl-4-tetrahydroxybutylimidazole (CAS 94944-70-4)

2-Acetyl-4-tetrahydroxybutylimidazole, often abbreviated as THI, is a compound of interest in the field of food chemistry and toxicology research. This chemical has been explored for its potential impacts on health due to its presence as a byproduct in certain food processing methods. In research, 2-Acetyl-4-tetrahydroxybutylimidazole is used to study the chemical reactions that occur during the manufacturing of caramel coloring, where its formation as a result of the Maillard reaction is of particular concern. Researchers investigate the pathways through which 2-Acetyl-4-tetrahydroxybutylimidazole is generated to understand how to control its levels in food products. Additionally, studies involving 2-Acetyl-4-tetrahydroxybutylimidazole are focused on its biological interactions and metabolism, contributing to a more comprehensive understanding of its potential effects on cellular systems. This research is for the assessment of food safety and for the development of guidelines regarding the acceptable limits of 2-Acetyl-4-tetrahydroxybutylimidazole in foodstuffs.