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Acrylamide content in cigarette mainstream smoke and estimation of exposure to acrylamide from tobacco smoke in Poland [PDF]
Annals of Agricultural and Environmental Medicine, 2016 Introduction and objective Acrylamide is a “probably human carcinogen” monomer that can form in heated starchy food as a result of a reaction between asparagine and reducing sugars via Maillard reaction.
Hanna Mojska +2 more
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Monitoring of Acrylamide Content in Selected Foods
Kvasný průmysl, 2015 Acrylamide is a toxic substance occurring in foods. It is formed at temperatures higher than 120 °C, the highest acrylamide amount is produced within the temperature range of 150–180 °C. High acrylamide content occurs namely in starch rich foods that are
Zdeněk Svoboda +4 more
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Monitoring of acrylamide in the course of malting and in beer.
Kvasný průmysl, 2008 Acrylamide in food is produced in the course of Maillard's reaction and its precursors are reducing saccharides and amino acid asparagin. Reaction mechanism of the acrylamide formation in food depends on food composition and processing conditions ...
Renata MIKULÍKOVÁ +3 more
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Toxicity of combined exposure to acrylamide and Staphylococcus aureus
Toxicology Reports, 2022 In the current study, the aim was to examine the toxicity of combined exposure to acrylamide and Staphylococcus aureus. We investigated the effect of staphylococcal enterotoxin A (SEA), a toxin produced by Staphylococcus aureus, on the oxidation induced ...
Yuko Shimamura +3 more
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Czech Journal of Food Sciences, 2004 Two GC/MS methods for acrylamide determination in potato crisps were used. By the method without derivatisation the presence of acrylamide was confirmed.
Z. Ciesarová +5 more
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Sangyo Eiseigaku Zasshi, 2002 Acrylamide Encephalopathy: Hideki Igisu, et al. Institute of Industrial Ecological Sciences, University of Occupational and Environmental Health—Although the toxic effects of acrylamide on the peripheral nervous system have been well established, less attention has been paid to its effects on the brain.
IGISU, Hideki, MATSUOKA, Masato
openaire +3 more sources
Acrylamide in Food – EU versus FDA Approaches
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2015 Acrylamide is a versatile organic compound that finds its way into many products in our everyday life. The presence of acrylamide in foods dates from 2002, when a series of studies published in Sweden, confirmed its presence in high temperatures ...
Gabriel Mustăţea, Mona Elena Popa
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Cinnamon extract supplementation improves inflammation and oxidative stress induced by acrylamide: An experimental animal study [PDF]
Avicenna Journal of Phytomedicine, 2020 Objective: Toxic effects of acrylamide on body organs incline researches to prevent or decrease these effects. The objective of the present study was to evaluate the effects of cinnamon extract (CE) supplementation on inflammation and oxidative stress ...
Fatemeh Haidari +4 more
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Acrylamide neurotoxicity on the cerebrum of weaning rats
Neural Regeneration Research, 2015 The mechanism underlying acrylamide-induced neurotoxicity remains controversial. Previous studies have focused on acrylamide-induced toxicity in adult rodents, but neurotoxicity in weaning rats has not been investigated.
Su-min Tian +5 more
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Scientific Reports, 2022 Acrylamide is a chemical used in various industries and a product following high-temperature cooking of vegetables containing asparagine. Environmental or dietary exposure to acrylamide could impair cognitive function because of its neurotoxicity.
Yukitoshi Izumi +3 more
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