In early 2002, Swedish scientists discovered unexpected high levels of acrylamide in the blood of unexposed workers leading to the hypothesis that acrylamide might be present via dietary exposure. The Swedish National Food Administration reported the presence of relevant amounts of acrylamide in starch-rich foods cooked at high temperatures, such as French fries, potato chips, baked goods, cere...

Acrylamide is a substance occured carbohydrate-rich foods during cooking high temperature and because of its small and hydrophilic structure, it can diffuses easily throughout the body. Due to this reason all tissues teorically become the target according to the acrylamide toxicity. In this study it was investigated whether acrylamide has any effect on the renal function of the male and female ...

Acrylamide, widely employed as a vinyl monomer in the polymer industry, is a potent neurotoxin to man and to animals. The cumulative effect of prolonged, low-level exposure to acrylamide monomer is the insidious development of a progressive peripheral neuropathy. Sensory symptoms begin in the hands and feet (numbness, pins and needles), certain reflexes are lost and, with severe exposure, muscl...

In this study, brush type and polymer stationary phases were prepared based on (S)-N-(1-phenylethyl) acrylamide, the polymeric phase demonstrated superior chiral recognition ability. The two synthesized by strategies, one was “grafting from” method, which obtained CSP initiating monomer polymerization surface of 3-methacrylatepropyl silica gel, other to”, fixed copolymer acrylamide trimethoxysi...

Alterations in axonal caliber and neurofilament content have been associated with altered neurofilament transport in several models of neurofibrillary degeneration. Acrylamide intoxication provides a prototype of distal axonal degeneration, the most frequent pattern of axonal pathology in human and experimental neurotoxic injury. Neurofibrillary changes are a variable and often minor aspect of ...

INTRODUCTION Acrylamide is very toxic to various organs and associated with significant increase of oxidative stress and depletion of antioxidants. Alpha-lipoic acid enhances cellular antioxidant defense capacity, thereby protecting cells from oxidative stress. AIM OF THE STUDY This study aimed to evaluate the protective role of alpha-lipoic acid on the oxidative damage induced by acrylamide ...

Acrylamide, a potential carcinogen and neurotoxin, could be formed during the heat processing of carbohydrate-rich foods under high temperatures. Maillard reaction between reducing sugars and amino acids is the main pathway to form acrylamide. All of the types of reducing sugars and amino acids as well as the addition of vitamins may influence the formation of acrylamide. To explore the influen...

Twenty varieties of field-grown potato were stored for 2 months and 6 months at 8 °C. Mean acrylamide contents in crisps prepared from all varieties at both storage times ranged from 131 μg/kg in Verdi to 5360 μg/kg in Pentland Dell. In contrast to previous studies, the longer storage period did not affect acrylamide formation significantly for most varieties, the exceptions being Innovator, wh...

Relatively high amounts of acrylamide have recently been reported in carbohydrate-rich foods under low moisture conditions. This sparked intensive investigations into acrylamide, encompassing its occurrence, chemistry, and toxicology/potential health risk in the human diet. Robust and efficient analytical methods have been developed to obtain reliable quantitative data. Recent epidemiological s...

Acrylamide is an aliphatic amide, which is produced by industrial processes and during heating of food. It is neurotoxic and a suspected carcinogen. In the present study an attempt was made to isolate acrylamide degrading bacteria from soil. The optimum growth conditions and physiological characteristics for the isolated acrylamide degrading bacteria were investigated. The isolated bacterium wa...