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

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 phytopharmaceuticals on reduction of acrylamide toxicity in both animals and human.

Hepatoprotective effect of taurine and coenzyme Q10 and their combination against acrylamide-induced oxidative stress in rats

“…Maillard reaction is a nonenzymatic browning reaction in foods during baking or frying. Exogenous antioxidants have been investigated as being potentially beneficial to decreasing or protecting against oxidative damage [4].…”

Mitigation of Acrylamide in Foods: An African Perspective

“…Zhang and Zhang [108] reported a 76% reduction in ACR after French fries were dipped into extracts of bamboo leaves with antioxidant properties, while a 59% decrease in ACR was recorded when fried chicken wings were dipped into same extracts [111]. Further reports in the literature on this have been adequately reviewed by Kahkeshani et al [107] and can be consulted for further reading. Interestingly, Africa is the home to a vast and diverse number of plants and other botanicals with rich phytochemicals.…”

“…According to these authors, lack of sufficient studies and discord in the results available from literature hinders a logical judgement about the effectiveness of phytochemicals against ACR. While some reports have reported their beneficial effect, some have been shown to facilitate ACR production [107]. While these compounds can react with asparagine to produce ACR, they could also possibly react with the amide group of the intermediates in Maillard reaction and block ACR formation [107][108][109][110].…”

“…While some reports have reported their beneficial effect, some have been shown to facilitate ACR production [107]. While these compounds can react with asparagine to produce ACR, they could also possibly react with the amide group of the intermediates in Maillard reaction and block ACR formation [107][108][109][110]. The oxidation of polyphenols to corresponding quinones, which can react with 3-animopropionamide (3-APA), thus preventing the deamination of 3-APA to ACR, has also been proposed as a mechanism for ACR reduction by these compounds [111].…”

Multifaceted link between metabolism and cancer

“…Acrylamide is a white odourless water soluble crystal employed as a water-soluble thickener to produce a water soluble gel (useful in electrophoresis), but also it is used as a papermaking, tertiary oil recovery, and the manufacturing of permanent press fabrics (Kahkeshani et al, 2015). Furthermore, acrylamide can be found in many foods, mainly in fried and baked foods (Kahkeshani et al, 2015;Katen and Roman, 2015;Pelucchi et al, 2015;Virk-Baker et al, 2014). Acrylamide has been classified as carcinogen for humans (Katen and Roman, 2015;Pelucchi et al, 2015;Virk-Baker et al, 2014).…”