Acrylamide is an industrial chemical that has attracted considerable attention due to its presumed carcinogenic, neurotoxic, and cytotoxic effects. In this study we investigated possible acrylamide reproductive toxic effects in female mice. Mice were fed an acrylamide-containing diet for 6 weeks. Our results showed the following effects of an acrylamide-containing diet. (1) Ovary weights were r...

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 induced by acrylamide in rats. Materials and Methods: Thirty two rats were divided into four groups as fo...

Acrylamide is an alpha,beta-unsaturated vinyl monomer that causes cytotoxicity due to its alkylating properties. In recent years several proteins have been identified that are alkylated by acrylamide in vivo. This finding might explain the neurotoxic effects of acrylamide in humans. However, the list of potential acrylamide target proteins is far from being complete. In particular, the proteins...

background: donuts fried bread is one of the most popular products among consumers. this inexpensive products are susceptible to acrylamide formation during production. acrylamide is a compound that produced in starchy food products that are processed at higher than 120 ° temperatures. this combination is known as a carcinogenic compounds and therefore control of effective factors in the produc...

Acrylamide is widely used worldwide in industry and it can also be produced by the cooking and processing of foods. It is harmful to human beings, and human brain CK (HBCK) has been proposed to be one of the important targets of acrylamide. In this research, we studied the effects of acrylamide on HBCK activity, structure and the potential binding sites. Compared to CKs from rabbit, HBCK was fu...

Since Swedish scientists discovered the presence of acrylamide in foods produced for human consumption in April 2002, considerable progress has been made toward determining acrylamide levels in various foods and food groups. Progress has also been made in establishing biomarkers of acrylamide exposure, although no biomarker is currently able to determine the source of the exposure (e.g. food ve...

The interaction of acrylamide with rabbit muscle glyceraldehyde-3-phosphate dehydrogenase (GPDH) has been investigated in Tris buffer, pH 7.5. When GPDH containing about 1 mol NAD per mol of tetramer is incubated with acrylamide (0.01-0.1 M), the tryptophan emission of GPDH, initially quenched by acrylamide, slowly increases to a value exceeding that recorded before the addition of acrylamide. ...

Acrylamide has been classified as a probable carcinogen and can be ingested, inhaled (e.g. tobacco smoke), or absorbed. Fried, starchy foods are the most prominent sources of exposure. The reaction between asparagine and fructose typically produces the most acrylamide in foods from plant sources. Preparation methods shown to affect acrylamide production include temperature and cooking oil. Hemo...

Acrylamide, a probable human carcinogen, is formed during high-temperature cooking of many commonly consumed foods. It is widespread; approximately 30% of calories consumed in the United States are from foods containing acrylamide. In animal studies, acrylamide causes mammary tumors, but it is unknown whether the level of acrylamide in foods affects human breast cancer risk. The authors studied...

  Background and Objectives: Acrylamide is a monomer which is formed in foodstuffs containing carbohydrates altered to asparagine during thermal processing. Vitamin E is a component in human diet considered as the most effective lipid-soluble antioxidant found in the biological system. It prevents initiation of oxidative tissue...