2,5-Deoxyfructosazine is a key intermediate formed during the Maillard reaction in food processing, contributing to the browning and development of roasted, nutty aromas and flavors in baked goods and processed snacks. It arises from the thermal reaction between reducing sugars and amino acids, enhancing desirable sensory attributes. In addition to its role in food science, it is extensively used in biochemical research as a marker for non-enzymatic glycosylation (advanced glycation end products), oxidative stress, and complications associated with diabetes, such as nephropathy and vascular damage. Studies also explore its antioxidant properties in model systems, indicating potential for developing functional foods or biomarkers for anti-aging and chronic disease interventions. It demonstrates low toxicity and is considered safe at concentrations typically encountered in foods or research settings.