Acrylamide, a known male postmeiotic germ cell mutagen, caused a dose-dependent increase in the frequency of morphologic abnormalities in preimplantation embryos. Single-cell eggs, growth retardation, and blastomere lysis were detected after paternal treatment with acrylamide (10 to 50 mg/kg, 5 d). The major effects were seen at weeks 1 to 3 after male treatment, with the highest level of abnor...

An alpha-sialoside linked to acrylamide by a short connector (5-acetamido-2-O-(N-acryloyl-8-amino-5-oxaoctyl)-2,6-anhydro-3,5-d ideoxy-D-galacto-alpha-nonulopyranosonoic acid, 1) was prepared. Compound 1 formed high molecular weight copolymers with acrylamide, derivatives of acrylamide, and/or vinylpyrrolidone upon photochemically-initiated free radical polymerization. Those copolymers for whic...

What about acrylamide? Food Chemistry 101 When good reactions go bad Formation of Acrylamide in Food It's more than potato chips and French fries Cancer Risk and Acrylamide Well, Is It a Real Threat to Public Health? References ACSH accepts unrestricted grants on the condition that it is solely responsible for the conduct of its research and the dissemination of its work to the public. The orga...

A flexible chemistry for solid phase attachment of oligonucleotides is described. Oligonucleotides bearing 5'-terminal acrylamide modifications efficiently co-polymerize with acrylamide monomers to form thermally stable DNA-containing polyacrylamide co-polymers. Co-polymerization attachment is specific for the terminal acrylamide group. Stable probe-containing layers are easily fabricated on su...

conclusions as green tea is an essential source of antioxidants such as flavonoids, suppression of reactive oxygen species (ros) generation may be in part considered as the neuroprotective mechanism on acr induced neurotoxicity. background acrylamide (acr) monomer is an effective neurotoxicant, which damages the central and peripheral nervous systems in humans and animals. green tea, an infusio...

Acrylamide levels in food, and especially in potato products, are perceived world wide as a potential public health problem. The current trials on ‘Rooster’ potato tubers purchased (as ware samples) in a supermarket and fried under domestic conditions showed that soaking (citric acid vs. water) and pre-treatments such as blanching in water and pre-frying in oil were useful for lowering the cont...

Polyacrylamide gels are typically formed by polymerization of the monomer acrylamide crosslinked to the co-monomer, N,N’-methylenebis-acrylamide, commonly called BIS. This process is a freeradical polymerization that requires an initiator, usually ammonium persulfate, and a catalyst like N,N,N’,N’-tetraethylmethylenediamine (TEMED). A distinct advantage of polyacrylamide gel systems is that by ...

OBJECTIVE Exposure to acrylamide in foodstuffs and smoking has become a worldwide concern. The effect of acrylamide on glucose homeostasis is not known. The goal of the present study was to test the hypothesis that trace acrylamide exposure might be independently associated with both reduced blood insulin and reduced insulin resistance. RESEARCH DESIGN AND METHODS We examined 1,356 participan...

Acrylamide formation in sweetpotato French fries (SPFF) is likely a potential health concern as there is an increasing demand for good-quality fries from carotene-rich sweetpotatoes (SP). This is the first report on acrylamide formation in SPFF as affected by processing methods. Acrylamide levels in SPFF from untreated SP strips fried at 165 °C for 2, 3, and 5 min were 124.9, 255.5, and 452.0 n...