Results 61 to 70 of about 203,655 (339)

RUTA GRAVEOLENS EXTRACT AMELIORATES TESTICULAR DAMAGE INDUCED BY ACRYLAMIDE IN RATS [PDF]

Assiut Veterinary Medical Journal
Due to the increasing reliance on processed food in our fast-paced world, exposure of people to acrylamide becomes inevitable, resulting in lifelong harm, most notably, to reproductive organs.
ALI, SOHAIR, FAROUK, MARWA, Mai Ahmed, AHMED, MAI A.M., RADAD, KHALED   +4 more
doaj   +1 more source

Estimation of genotoxicity, apoptosis and oxidative stress induction by TiO2 nanoparticles and acrylamide subacute oral coadministration in mice

Scientific Reports, 2022
Acrylamide is used in the industry and can be a by-product of high-temperature food processing which has toxic potential in various tissues, and titanium dioxide nanoparticles (TiO2NPs) are widely used in toothpaste, sweets, food perseveration, chewing ...
Gehan Safwat, Amira A. Mohamed, Hanan R. H. Mohamed   +2 more
doaj   +1 more source

Genetic dissection of human ABCE1 in yeast reveals separable requirements for ribosome recycling and suppression of aberrant reinitiation

FEBS Open Bio, EarlyView.
Human ABCE1 cannot functionally replace its yeast ortholog. Yeast–human chimera analysis identified NBD1 as a major interspecies barrier. Genetic screening yielded hABCE1 revertants that rescue yeast viability but fail to suppress aberrant translation reinitiation in the 3′ UTR.
Eriko Nakata, Yuxin Li, Kei Endo, Koichi Ito   +3 more
wiley   +1 more source

Factors affecting the formation of acrylamide in coffee

Czech Journal of Food Sciences, 2004
Four types of green coffee beans (Robusta and Arabica) were roasted in a laboratory roaster and in an oven. The samples were analysed for acrylamide using liquid chromatography with UV detection.
K. Bagdonaite, M. Murkovic
doaj   +1 more source

Acrylamide in coffee: formation and possible mitigation strategies – a review

Critical reviews in food science and nutrition, 2020
It is widely known that acrylamide, present in some different heat-treated foods, is an important toxic compound to humans. Coffee beverage is one of the most important sources of acrylamide, because the raw bean contains the reaction substrates and it ...
M. Schouten, S. Tappi, S. Romani
semanticscholar   +1 more source

Acrylamide formation during frying of potatoes: thorough investigation on the influence of crop and process variables

, 2004
Acrylamide, which is a suspected human carcinogen, is particularly formed in starch-rich foodstuffs, like potato. The inter- and intraspecies variability of the potato causes a dispersion in the amount of acrylamide.
De Meulenaer, Bruno, J. M Degroodt, Vandeburie, Stephan, Y. Govaert, T. De Wilde, R. Verhé, F. Mestdagh, S. Fraselle, B. De Meulenaer, De Wilde, T., Van Peteghem, Carlos, M Degroodt, J., Fraselle, Stéphanie, S. Vandeburie, Calus, A., Ooghe, Wilfried, Verhé, R., Demeulemeester, K., J.M. Degroodt, K. Demeulemeester, W. Ooghe, Govaert, Yasmine, A. Calus, C. Van Peteghem, Mestdagh, F.   +24 more
core   +1 more source

Reducing the acrylamide-forming potential of wheat [PDF]

, 2016
Acrylamide is a Class 2a carcinogen that was discovered in a variety of popular foods, including baked cereal products, in 2002. The predominant route for its formation is from free asparagine and reducing sugars in the Maillard reaction, with free ...
Tanya Y. Curtis, Halford, N. G., Curtis, T. Y., Nigel G. Halford   +3 more
core   +1 more source

MARK4 enhances stress granule formation under oxidative stress and increases tau accumulation

FEBS Open Bio, EarlyView.
MARK4 (red dots) localizes to stress granules (orange dots) and promotes their formation under oxidative stress by modulating TIA1 (blue dots). MARK4 and TIA1 synergistically increase tau (purple) accumulation, and the reduction of the TIA1 ortholog suppresses neurodegeneration in a fly model.
Sho Nakajima, Kotone Watanabe, Grigorii Sultanakhmetov, Aoi Fukuchi, Keiya Ito, Sawako Shimizu, Taro Saito, Akiko Asada, Kanae Ando   +8 more
wiley   +1 more source

Acrylamide formation in biscuits made of different wholegrain flours depending on their free asparagine content and baking conditions.

Food Research International, 2020
Due to a high content of bioactive compounds with beneficial health effects, wholegrain flours of different cereals have been extensively used in the confectionery industry.
S. Žilić, I. Aktağ, D. Dodig, M. Filipović, V. Gökmen   +4 more
semanticscholar   +1 more source

Determination of acrylamide levels in selected foods in Brazil

, 2007
Selected carbohydrate-rich foods available on the Brazilian market (111 samples representing 19 product categories) were analysed for acrylamide content using a liquid chromatography-tandem mass spectrometry method.
Fraselle, Stéphanie, Y. Govaert, A. Pavesi, Toledo, Maria Cecilia, Loco, Joris Van, S. Fraselle, J.M. Degroodt, M.Cde Figueir Toledo, J. Van Loco, Weverbergh, Eric, E. Weverbergh, Govaert, Yasmine, Degroodt, Jean-Marie, Arisseto, Adriana Pavesi   +13 more
core   +1 more source