Acrylamide: inhibition of formation in processed food and mitigation of toxicity in cells, animals, and humans
Author:
Affiliation:
1. Western Regional Research Center
2. Agricultural Research Service
3. U.S. Department of Agriculture
4. Albany
5. USA
Abstract
Potentially toxic acrylamide is largely derived from the heat-inducing reactions between the amino group of the amino acid asparagine and carbonyl groups of glucose and fructose in plant-derived foods including cereals, coffees, almonds, olives, potatoes, and sweet potatoes.
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00320B
Reference208 articles.
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3. J. Burri , C.Bertoli and R. H.Stadler, Food Processing and Nutritional Aspects, in Process-Induced Food Toxicants: Occurrence, Formation, Mitigation, and Health Risks, ed. R. H. Stadler and D. R. Lineback, John Wiley & Sons, Inc., Hoboken, NJ, USA, 2009, ch. 9, pp. 645–677
4. Chemistry, Biochemistry, and Safety of Acrylamide. A Review
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