Alternaria species are mycotoxin-producing fungi known to infect fresh produce and to cause their spoilage. Humans get exposed to fungal secondary metabolites known as mycotoxin via the ingestion of contaminated food. Alternariol (AOH) (C₁₄H₁₀O₅) is an isocoumarins produced by different species of Alternaria including Alternaria alternata. AOH is often found in grain, fruits and fruits-based food products with high levels in legumes, nuts, and tomatoes. AOH was first discovered in 1953, and it is nowadays linked to esophagus cancer and endocrine disruption due to its similarity to estrogen. Although considered as an emerging mycotoxin with no regulated levels in food, AOH occurs in highly consumed dietary products and has been detected in various masked forms, which adds to its occurrence. Therefore, this comprehensive review was developed to give an overview on recent literature in the field of AOH. The current study summarizes published data on occurrence levels of AOH in different food products in the last ten years and evaluates those levels in comparison to recommended levels by the regulating entities. Such surveillance facilitates the work of health risk assessors and highlights commodities that are most in need of AOH levels regulation. In addition, the effects of AOH on cells and animal models were summarized in two tables; data include the last two-year literature studies. The review addresses also the main characteristics of AOH and the possible human exposure routes, the populations at risk, and the effect of anthropogenic activities on the widespread of the mycotoxin. The commonly used detection and control methods described in the latest literature are also discussed to guide future researchers to focus on mitigating mycotoxins contamination in the food industry. This review aims mainly to serve as a guideline on AOH for mycotoxin regulation developers and health risk assessors.

链格孢属是一种产生霉菌毒素的真菌，已知会感染新鲜农产品并导致其腐败。人类通过摄入受污染的食物而接触到被称为霉菌毒素的真菌次生代谢物。链格孢醇 (AOH) (C ₁₄ H ₁₀ O ₅ ) 是一种异香豆素，由包括链格孢(Alternaria alternata)在内的不同链格孢属物种产生。 AOH 常见于谷物、水果和以水果为主的食品中，豆类、坚果和西红柿中含量很高。 AOH 于 1953 年首次被发现，由于与雌激素相似，如今它与食道癌和内分泌干扰有关。尽管 AOH 被认为是一种新兴的霉菌毒素，在食品中的含量不受管制，但它存在于大量食用的膳食产品中，并且以各种隐蔽形式被发现，这增加了其发生率。因此，本文的综合综述旨在概述 AOH 领域的最新文献。当前的研究总结了过去十年中不同食品中 AOH 发生水平的已发表数据，并与监管机构建议的水平进行比较，对这些水平进行了评估。此类监测有利于健康风险评估人员的工作，并突出显示最需要 AOH 水平监管的商品。此外，AOH对细胞和动物模型的影响总结在两个表中；数据包括最近两年的文献研究。该综述还讨论了 AOH 的主要特征、可能的人类接触途径、面临风险的人群以及人为活动对霉菌毒素广泛传播的影响。还讨论了最新文献中描述的常用检测和控制方法，以指导未来的研究人员专注于减轻食品工业中的霉菌毒素污染。本次审查的主要目的是为霉菌毒素监管开发人员和健康风险评估人员提供 AOH 指南。