Journal ArticleDOI
Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies
TLDR
In this article, the latest available data on acrylamide and HMF have been reviewed focusing on available mitigation strategies, metabolism, dietary exposure, and toxicity, and the major gaps of knowledge have been identified and the perspective of ongoing and future research was established.Abstract:
Neo-formed contaminants (NFCs) are compounds forming during heating or preservation processes and exhibiting possible harmful effects to humans. Among the several NFCs described in literature, Acrylamide and 5-hydroxymethylfurfural (HMF) have attracted the attention of the scientific community in recent years. Both acrylamide and HMF are considered as probably or potentially carcinogenic to humans or might be metabolized by humans to potentially carcinogenic compounds. Acrylamide and HMF are mainly formed through Maillard Reaction and can be regarded as the most important heat-induced contaminants occurring in bread and bakery products. Acrylamide is carcinogen in rodent and some recent epidemiological studies have highlighted the association between dietary acrylamide and an increased risk of some types of cancer. HMF has been recently shown to be converted in vivo to 5-sulfoxymethylfurfural (SMF) which is a genotoxic compound. Dietary intake of HMF is in the order of mg/kg far above that of other food toxicants. In this paper, the latest available data on acrylamide and HMF have been reviewed focusing on available mitigation strategies, metabolism, dietary exposure, and toxicity. The results from the epidemiological studies about acrylamide and cancer risk and their relevance have been discussed, the major gaps of knowledge have been identified and the perspective of ongoing and future research was established.read more
Citations
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Journal ArticleDOI
Hydroxymethylfurfural, A Versatile Platform Chemical Made from Renewable Resources
Robert-Jan van Putten,Jan C. van der Waal,Ed de Jong,C. B. Rasrendra,Hero J. Heeres,Johannes G. de Vries +5 more
TL;DR: Renewable Resources Robert-Jan van Putten,†,‡ Jan C. van der Waal,† Ed de Jong,*,† Carolus B. Rasrendra,*,⊥ Hero J. Heeres,*,‡ and Johannes G. de Vries.
Journal ArticleDOI
Honey: Chemical composition, stability and authenticity.
Priscila Missio da Silva,Cony Gauche,Luciano Valdemiro Gonzaga,Ana Carolina Oliveira Costa,Roseane Fett +4 more
TL;DR: The aim of this review is to describe the chemical characteristics of compounds present in honey, their stability when heated or stored for long periods of time and the parameters of identity and quality.
Book
Molecular, Clinical and Environmental Toxicology
TL;DR: Molecular, clinical, and environmental toxicolog , Molecular, clinical and environmental Toxicolog, Clinical, andEnvironmental toxicolog, کتابخانه دیجیتال جندی اهواز
Journal ArticleDOI
Comparison of phenolic acids and flavonoids in black garlic at different thermal processing steps
TL;DR: In this paper, the phenolic acid and the flavonoid constituents of garlic subjected to different thermal processing steps were examined and the results of the present investigations showed that thermal processing affected quantities of each phenolic acids and flavonoids component.
Journal ArticleDOI
In Vitro Antioxidant and Antiproliferative Activities of 5-Hydroxymethylfurfural
Ling Zhao,Jianping Chen,Jianyu Su,Lin Li,Song-Qing Hu,Bing Li,Xia Zhang,Zhenbo Xu,Tianfeng Chen +8 more
TL;DR: 5-HMF could be developed as a novel natural antioxidant with potential applications in cancer chemoprevention and higher antiproliferative activity on human melanoma A375 cells than other cell lines.
References
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Acrylamide is formed in the Maillard reaction
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Journal ArticleDOI
Acrylamide from Maillard reaction products
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TL;DR: It is shown that acrylamide can be released by the thermal treatment of certain amino acids (asparagine, for example), particularly in combination with reducing sugars, and of early Maillard reaction products (N-glycosides).