Role of Antioxidants and Phytochemicals on Acrylamide Mitigation From Food and Reducing Its Toxicity

Role of Antioxidants and Phytochemicals on Acrylamide Mitigation From Food and Reducing Its Toxicity Publisher

Kahkeshani N¹ ; Saeidnia S^{2, 3} ; Abdollahi M⁴

Source: Journal of Food Science and Technology Published:2015

Abstract

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. © 2014, Association of Food Scientists & Technologists (India).

Related Docs

View other Related Docs

1. Evaluation of the Amount of Acrylamide Formation in Crackers and Wafers; [ارزیابی میزان تشکیل آکریل آمید در انواع کراکر و ویفر], Iranian Journal of Health and Environment (2024)

2. Strategies to Reduce Neurotoxic Acrylamide in Biscuits, a Systematic Review, Toxicology Reports (2024)

3. Investigation of Cocoa and Cinnamon Effect on Acrylamide Formation in Cakes Production Using Gc/Ms Method: A Risk Assessment Study, Food Chemistry: X (2023)

Experts (# of related papers)

View all Related Experts

Parisa Sadighara (5)

Nabi Shariatifar (4)

Style	Citing Format
MLA	Kahkeshani N, Saeidnia S, Abdollahi M. "Role of Antioxidants and Phytochemicals on Acrylamide Mitigation From Food and Reducing Its Toxicity." Journal of Food Science and Technology, vol. 52, no. 6, 2015, pp. 3169-3186.
APA	Kahkeshani N, Saeidnia S, Abdollahi M (2015). Role of Antioxidants and Phytochemicals on Acrylamide Mitigation From Food and Reducing Its Toxicity. Journal of Food Science and Technology, 52(6), 3169-3186.
Chicago	Kahkeshani N, Saeidnia S, Abdollahi M. "Role of Antioxidants and Phytochemicals on Acrylamide Mitigation From Food and Reducing Its Toxicity." Journal of Food Science and Technology 52, no. 6 (2015): 3169-3186.
Harvard	Kahkeshani N, Saeidnia S, Abdollahi M (2015) 'Role of Antioxidants and Phytochemicals on Acrylamide Mitigation From Food and Reducing Its Toxicity', Journal of Food Science and Technology, 52(6), pp. 3169-3186.
Vancouver	Kahkeshani N, Saeidnia S, Abdollahi M. Role of Antioxidants and Phytochemicals on Acrylamide Mitigation From Food and Reducing Its Toxicity. Journal of Food Science and Technology. 2015;52(6):3169-3186.
BibTex	@article{ author = {Kahkeshani N and Saeidnia S and Abdollahi M}, title = {Role of Antioxidants and Phytochemicals on Acrylamide Mitigation From Food and Reducing Its Toxicity}, journal = {Journal of Food Science and Technology}, volume = {52}, number = {6}, pages = {3169-3186}, year = {2015} }
RIS	TY - JOUR AU - Kahkeshani N AU - Saeidnia S AU - Abdollahi M TI - Role of Antioxidants and Phytochemicals on Acrylamide Mitigation From Food and Reducing Its Toxicity JO - Journal of Food Science and Technology VL - 52 IS - 6 SP - 3169 EP - 3186 PY - 2015 ER -

Science Communicator Platform

Authors

Abstract