Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity

Nowadays, the presence of acrylamide in lots of fried and baked foods raises concerns due to its potential to cause toxicity and cancer in animals and human. Consequently, a number of papers have focused on evaluation of various chemicals in reduction of acrylamide in various food sources, as well a...

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Bibliographic Details
Published in:Journal of food science and technology 2015-06, Vol.52 (6), p.3169-3186
Main Authors: Kahkeshani, Niloofar, Saeidnia, Soodabeh, Abdollahi, Mohammad
Format: Article
Language:English
Subjects:
Amino acids
Analysis
Antioxidants
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Cooking
Food
Food Science
Herbal medicine
High temperature
Metabolites
Nutrition
Oil recovery
Pharmacy
Phytochemicals
Review
Studies
Sulfur
Toxicity
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Summary:Nowadays, the presence of acrylamide in lots of fried and baked foods raises concerns due to its potential to cause toxicity and cancer in animals and human. Consequently, a number of papers have focused on evaluation of various chemicals in reduction of acrylamide in various food sources, as well as decreasing its related toxicities. In addition, plants are important sources of diverse metabolites demonstrating either possible effectiveness in acrylamide toxicity or reduction of acrylamide content in food sources. In this paper, we have criticized all relevant studies in terms of acrylamide mitigation from food by phytochemicals and antioxidants, and the influence of herbal medicines and phyto-pharmaceuticals on reduction of acrylamide toxicity in both animals and human.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-014-1558-5