丙烯酰胺
致癌物
欧洲联盟
国际机构
化学
毒性
食品安全
美拉德反应
食品科学
食品工业
食品行业
食品污染物
毒理
业务
生物
生物化学
农业
国际贸易
有机化学
共聚物
聚合物
生态学
作者
Agnieszka Koszucka,Adriana Nowak,Ireneusz Nowak,Ilona Motyl
标识
DOI:10.1080/10408398.2019.1588222
摘要
Nowadays acrylamide is known not only as synthetic material used in industry, but also as carcinogenic, cyto- and genotoxic compound which forms during heat-induced process (due to Maillard reaction) mostly in foodstuff such as potato, bakery, plant derivatives products and coffee. The International Agency for Research on Cancer in 1994 declared acrylamide as a probable carcinogenic agent in humans. After metabolic process, acrylamide is distributed to all organs and tissues in human body. Acrylamide is classified as human neurotoxin, because this effect was observed in humans occupationally exposed to this compound. Acrylamide was found to cause apoptosis by mitochondrial dysfunction. Methods of acrylamide inactivation by microorganisms and bioactive diet compounds have also been reviewed. Moreover, there is still deficit of the European Union legal regulation concerning acrylamide mitigation strategies in food. Regulation 2017/2158 from 20 November 2017 is a step in the right direction when it comes to ensuring food safety and maximum levels of acrylamide in foodstuffs, however when exceeding those, it should result in elimination of such food from the market.
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