Furanocoumarins are a class of organic compounds characterized by a coumarin structure fused with a furan ring. They are found in various plants, particularly in the Apiaceae family, such as celery, parsley, and fennel. These compounds are known for their phototoxic properties, which can cause skin reactions upon exposure to sunlight. Furanocoumarins play a role in plant defense against herbivores and pathogens. In culinary applications, they contribute to the flavor profile of certain spices and herbs. Additionally, they have been studied for their potential health benefits, including anti-cancer and anti-inflammatory properties. However, their phototoxicity raises safety concerns, particularly in food products that may be consumed raw.