The present study was conducted to evaluate the antioxidant and immunostimulant effects of The Carica papaya fruit aqueous extract (CPF, Caricaceae) against acrylamide induced oxidative stress and improvement of Immune functions which affected by free radicals liberating acrylamide in rats. Sixty male wistar albino rats (195 – 230 g) were assigned to four groups, (fifteen/group). The first grou...

Acrylamide or 2-propenamide an industrial chemical formed in some foods particularly starchy foods during heating process such as baking, frying and roasting. Acrylamide is proven to be carcinogenic in animals and a probable human carcinogen mainly formed in foods by the reaction of asparagine (free amino acid) with reducing sugars (glucose and fructose) as part of the Maillard reaction during ...

Introduction Acrylamide, a known genotoxic compound, was recently detected in carbohydrate-rich fried or baked food samples by a Swedish research group, Tareke, et al.1 The content of acrylamide was as high as several mg/kg for typical samples such as hash browns and french fries. Published methods for acrylamide include U.S. EPA Method 8032A that uses liquid extraction and GC-ECD for determina...

The presence of toxic acrylamide in a wide range of food products such as potato crisps, French fries or bread has been confirmed by Swedish scientists from Stockholm University. The neurotoxicity, possible carcinogenicity of this compound and its metabolites compels us to control them by quantitative and qualitative assays. Acrylamide forms adduct with hemoglobin (Hb) as a result of the reacti...

An overview of the acrylamide content in commercial biscuits and bread derivatives (bread sticks, bread crust, crackers) marketed in Spain is presented. Acrylamide was determined by stable isotope dilution LC-MS with an LOQ of 30 microg kg(-1). Acrylamide content ranged from <LOQ-2085, <LOQ-151, <LOQ-296 and <LOQ-323 microg kg(-1) for biscuits, crisp bread, crackers and bread sticks, respective...

The presence of acrylamide in processed starchy foods first came to the attention of the FDA on April 24, 2002, when researchers at the Swedish National Food Administration and Stockholm University reported finding acrylamide in a variety of fried and oven-baked foods. The presence of acrylamide in such foods was associated with standard high-temperature cooking processes used in their preparat...

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...

Acrylamide, a probable human carcinogen, is present in heat-treated carbohydrate-rich foods. Epidemiological studies have not shown a clear association between acrylamide intake and colorectal cancer (CRC) risk. This may be due to the molecular heterogeneity in colorectal tumors, which was not taken into consideration before. Since the acrylamide metabolite glycidamide induces specific DNA muta...

BACKGROUND Despite concern raised with the announcement that common heating processes such as frying introduce acrylamide, a known rodent carcinogen, into food, the mutagenicity of acrylamide in mammalian DNA is controversial. METHODS Big Blue mouse embryonic fibroblasts, which carry a lambda phage cII transgene, were treated with acrylamide. Formation of DNA adducts was determined by termina...

nloaded kground: Acrylamide is a probable human carcinogen formed during cooking of many common foods. miologic studies on acrylamide and breast cancer risk have been null; however, positive associations varian and endometrial cancers have been reported. We studied acrylamide intake and risk for breast, etrial, and ovarian cancers in a prospective cohort study. thods: We assessed acrylamide int...