Acrylamide is a reproductive toxicant that has been detected in foods such as potato chips and breads. The consequences of chronic exposure to acrylamide in the human diet are unknown; however, rodent experiments have shown that acute acrylamide exposure in males can lead to decreased fertility and dominant lethality. One of the possible mechanisms by which acrylamide elicits these effects is t...

background: acrylamide (c3h5no) is a vinyl monomer. this water-soluble crystalline solid is a colorless, odorless agent which is used in scientific laboratories and some industries. acrylamide has cellular oxidative effects. acute or chronic poisoning with this agent happens as a result of skin, respiratory, or oral contacts. clinical manifestations depend on the dose, duration, and frequency o...

According to a multiplicative model for prediction of cancer risk for genotoxic agents the incremental cancer risk is, for low-intermediate exposures, proportional to target doses of the genotoxic substance and to the background risk in control groups. This model has been applied to evaluate cancer tests of acrylamide in rodents. Because of its reactivity toward DNA, glycidamide is assumed to b...

 Background: Antioxidants have the ability to influence acrylamide formation. This study aimed to evaluate the impact of aqueous extracts of six wild edible plants on the acrylamide formation in potato crisps. Methods: Sliced potatoes were submerged in the plant extracts at a concentration of 0, 5, and 10 g/L for 1, 5, and 10 min. Before being fried and their acrylamide levels were calculated ...

background: acrylamide (acr) is a well-known industrial toxic chemical that produces neurotoxicity, which is characterized by progressive central and peripheral neuronal degeneration. chrysin is a natural, biologically active flavonoid compound, which is commonly found in many plants. the antioxidant and neuroprotective properties of chrysin have been demonstrated. methods: in this study, the p...

A dataset of manufacturers' measurements of acrylamide levels in 40,455 samples of fresh sliced potato crisps from 20 European countries for years 2002 to 2011 was compiled. This dataset is by far the largest ever compiled relating to acrylamide levels in potato crisps. Analysis of variance was applied to the data and showed a clear, significant downward trend for mean levels of acrylamide, fro...

Veselá H., Šucman E. (2013): Determination of acrylamide in food using adsorption stripping voltammetry. Czech J. Food Sci., 31: 401–406. A new electroanalytical method for the determination of acrylamide in food has been developed. It was found that a complex of acrylamide and Ni2+ is suitable for the electrochemical determination of acrylamide. Ammonia buffer of pH = 9.5 was found to provide ...

Coffee is a popular beverage in society. Acrylamide is an undesirable substance that will metabolically activated to carcinogens.Acrylamide formation is found to occur during the browning process, which is called Maillard reaction. This is the reaction between sugars and asparagines at temperature above 120°C. The roasting temperature of coffee is at least 200°C, meaning that coffee surely cont...

To clarify the effects of storage temperature on potato components and acrylamide in chips, tubers from five cultivars were stored at various temperatures (2, 6, 8, 10, and 18 degrees C) for 18 weeks, and the contents of sugars, free amino acids in tubers, and acrylamide in chips after frying were analyzed. At temperatures lower than 8 degrees C, the contents of reducing sugars increased marked...