A three-step synthesis of masked 2,3-diaminoindole 1 from 2-iodo-3-nitro-1-(phenylsulfonyl)indole (2) has been developed. Treatment of 1 with trifluoroacetic acid generates the unstable 2,3-diamino-1-(phenylsulfonyl)indole (3), which can be trapped with α-dicarbonyl compounds to afford 5H-pyrazino[2,3-b]indoles 7–10.

A new synthesis of dibenzo[a,c]anthracene (4) is described that features the generation, from tetrabromo-bis-triflate 1 and phenyllithium, of a 1,3,6-naphthotriyne (2) synthetic equivalent that is trapped with 3 equiv of furan to form Diels–Alder tris-adduct 3. A subsequent two-step deoxygenation of 3 represents the first synthesis of dibenz[a,c]anthracene (4) that involves a tandem aryne Diels–Alder cycloaddition–deoxygenation strategy.

The Diels–Alder reaction between 2-methylfuran and 3-bromobenzyne (3), which was generated under mild conditions from 1,3-dibromobenzene and lithium diisopropylamide (LDA), gives a mixture of regioisomeric 1,4-dihydro-1,4-epoxynaphthalenes 4 and 5. A subsequent two-step deoxygenation affords the corresponding 1-bromo-8-methylnaphthalene (1) and 1-bromo-5-methylnaphthalene (2) in high yields.

The distinct experimentally observed regiochemistries of the reactions between mesoionic münchnones and β-nitrostyrenes or phenylacetylene are shown by DFT/BDA/ETS-NOCV analyses of the transition states to be dominated by steric and reactant reorganization factors, rather than the orbital overlap considerations predicted by Frontier Molecular Orbital (FMO) Theory.

A short, protecting group-free total synthesis of bruceollines D, E, and J has been achieved. The enantioselective reduction of bruceolline E with β-chlorodiisopinocampheylborane delivers both the natural and unnatural enantiomers of bruceolline J in excellent yields and enantioselectivities. Reduction with baker’s yeast and sucrose was shown to provide the unnatural enantiomer of bruceolline J in 98% ee.

Chemophobia is the exaggerated fear of anything ‘chemical’ which is found quite widespread both in the Western world and in Asia. That food incontrovertibly is chemistry seems to require regulation of all sorts. As we will see below, that would truly necessitate gargantuan determination exceeding every regulatory effort to date. Worse, it will be futile. Our food is peppered with natural compounds such as organohalogens, dioxins, aflatoxins, and many others. These we will briefly discuss, including their natural whereabouts. Overall, the aim of this paper is to show that food is chemistry beyond our immediate control, including those synthetic chemicals that are deemed to be artificial and should not be found in ‘safe’ food. The latter is an overestimation of regulatory competence and an underestimation of nature to produce most unlikely chemicals in unlikely places, including our food.