Deoxynivalenol is primarily known as a mycotoxin produced by Fusarium fungi, commonly found in cereal crops such as wheat, barley, and maize. Its presence in agricultural products poses a serious concern for both human and animal health. In livestock, especially pigs, exposure leads to reduced feed intake, weight loss, and suppressed immune function, making it a critical factor in animal feed safety. Due to its stability during processing, it can persist in food products like flour and breakfast cereals, raising food safety issues. Regulatory agencies monitor its levels in the food supply to minimize health risks. Additionally, deoxynivalenol is used in research to study the effects of oxidative stress and immune modulation at the cellular level, particularly in understanding intestinal and immune system responses to toxins.