Relevant bibliographies by topics / Acrylamide Genotoxicity

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters

Academic literature on the topic 'Acrylamide Genotoxicity'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Acrylamide Genotoxicity"

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Salimi, Ahmad, Elahe Baghal, Hassan Ghobadi, Niloufar Hashemidanesh, Farzad Khodaparast, and Enayatollah Seydi. "Mitochondrial, lysosomal and DNA damages induced by acrylamide attenuate by ellagic acid in human lymphocyte." PLOS ONE 16, no. 2 (2021): e0247776. http://dx.doi.org/10.1371/journal.pone.0247776.

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Acrylamide (AA), is an important contaminant formed during food processing under high temperature. Due to its potential neurotoxicity, reproductive toxicity, hepatotoxicity, immunotoxicity, genotoxicity and carcinogenicity effects, this food contaminant has been recognized as a human health concern. Previous studies showed that acrylamide-induced toxicity is associated with active metabolite of acrylamide by cytochrome P450 enzyme, oxidative stress, mitochondrial dysfunction and DNA damage. In the current study, we investigated the role of oxidative stress in acrylamide’s genotoxicity and ther
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Besaratinia, A., and G. P. Pfeifer. "Genotoxicity of Acrylamide and Glycidamide." JNCI Journal of the National Cancer Institute 96, no. 13 (2004): 1023–29. http://dx.doi.org/10.1093/jnci/djh186.

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Klaunig, James, and Jerry Rice. "Genotoxicity and carcinogenicity of acrylamide." Toxicology Letters 189 (September 2009): S41. http://dx.doi.org/10.1016/j.toxlet.2009.06.130.

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Blasiak, Janusz, Ewa Gloc, Katarzyna Wozniak, and Agnieszka Czechowska. "Genotoxicity of acrylamide in human lymphocytes." Chemico-Biological Interactions 149, no. 2-3 (2004): 137–49. http://dx.doi.org/10.1016/j.cbi.2004.08.002.

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Abdelaziz, E. Ibrahim, A. El Kareem Rania, and A. Sheir Marwa. "Elucidation of Acrylamide Genotoxicity, Neurotoxicity, and the Protective Role of Gallic Acid and Green Tea." Global Animal Science Journal 1, no. 4 (2014): 69–77. https://doi.org/10.5281/zenodo.25849.

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Acrylamide is a chemical compound used in many technological applications and can be formed naturally when foods, especially those are rich in sugars and low in protein cooked at high temperatures during  (e.g., frying, grilling , baking or toasting ) . It has several harmful health effects including neurotoxicity, carcinogenicity, reproductive toxicity, genotoxicity, and mutagenicity. Humans have chronic contact with acrylamide through eating, e.g., fried potato chips and/or French fries; cereal products, including bread, breakfast cereals, cakes and biscuits; as well as, roasted coffee
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Iyer, Aditya Manivannan, Vedika Dadlani, and Harshal Ashok Pawar. "Review on Acrylamide: A Hidden Hazard in Fried Carbohydrate-rich Food." Current Nutrition & Food Science 18, no. 3 (2022): 274–86. http://dx.doi.org/10.2174/1573401318666220104124753.

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Abstract: Acrylamide is classified as a hazard whose formation in carbohydrate-rich food cooked at a high temperature has created much interest in the scientific community. The review attempts to comprehend the chemistry and mechanisms of formation of acrylamide and its levels in popular foods. A detailed study of the toxicokinetics and biochemistry, carcinogenicity, neurotoxicity, genotoxicity, interaction with biomolecules, and its effects on reproductive health has been presented. The review outlines the various novel and low-cost conventional as well as newer analytical techniques for the
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Sarion, Cristina, Georgiana Gabriela Codină, and Adriana Dabija. "Acrylamide in Bakery Products: A Review on Health Risks, Legal Regulations and Strategies to Reduce Its Formation." International Journal of Environmental Research and Public Health 18, no. 8 (2021): 4332. http://dx.doi.org/10.3390/ijerph18084332.

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Acrylamide is a contaminant as defined in Council Regulation (EEC) No 315/93 and as such, it is considered a chemical hazard in the food chain. The toxicity of acrylamide has been acknowledged since 2002, among its toxicological effects on humans being neurotoxicity, genotoxicity, carcinogenicity, and reproductive toxicity. Acrylamide has been classified as carcinogenic in the 2A group, with human exposure leading to progressive degeneration of the peripheral and central nervous systems characterized by cognitive and motor abnormalities. Bakery products (bread, crispbread, cakes, batter, break
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Venkatasubbaiah. "Analysis of Micronuclei Formation is an Indicator of Genotoxicity Assessment to Acrylamide in Rats and Developing Chick Embryos." Biolife 1, no. 2 (2022): 35–44. https://doi.org/10.5281/zenodo.7185294.

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<strong>ABSTRACT</strong> &nbsp; The formation of micronuclei (MN) is a widely used and accepted endpoint of genotoxicity testing. This assay provides a simple and direct measure of the induction of structural or numerical aberrations to chromosomes. In this study we describe about acrylamide treated rats and chick eggs with different doses like 0.1, 0.2 and 0.3mgs to eggs and 16, 32, 48 mgs to rats for 24,48 and 72hrs, for the detection of micronucleus formation in reticulocytes. The Acrylamide treatment to rats and chick embryo caused damage not only to peripheral blood cells and also to ret
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Erkekoğlu, Pınar, and Terken Baydar. "Toxicity of acrylamide and evaluation of its exposure in baby foods." Nutrition Research Reviews 23, no. 2 (2010): 323–33. http://dx.doi.org/10.1017/s0954422410000211.

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Contaminants are a vast subject area of food safety and quality and can be present in our food chain from raw materials to finished products. Acrylamide, an α,β-unsaturated (conjugated) reactive molecule, can be detected as a contaminant in several foodstuffs including baby foods and infant formulas. It is anticipated that children will generally have intakes that are two to three times those of adults when expressed on a body-weight basis. Though exposure to acrylamide is inevitable, it is necessary to protect infant and children from high exposure. The present review focuses on the several a
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Jiang, Liping, Jun Cao, Yu An, et al. "Genotoxicity of acrylamide in human hepatoma G2 (HepG2) cells." Toxicology in Vitro 21, no. 8 (2007): 1486–92. http://dx.doi.org/10.1016/j.tiv.2007.06.011.

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Dissertations / Theses on the topic "Acrylamide Genotoxicity"

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Schumacher, Sandra. "Assessment of the genotoxicity of dietary acrylamide." Thesis, University of Leicester, 2014. http://hdl.handle.net/2381/28807.

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The identification of the chemical acrylamide (AA) in food was followed by intense research which led to the discovery that AA forms in starch-rich foodstuff when roasted, fried and baked, due to the reaction of the amino acid asparagine and reducing sugars. Animal studies have shown the carcinogenic effect of AA leading to tumours in multiple sites and in 1994 the IARC classified AA as a probable human carcinogen. After ingestion AA is metabolised to the reactive epoxide glycidamide (GA) that is able to react with bio-macromolecules such as DNA and haemoglobin (Hb). Three major DNA adducts of
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Fazendeiro, Marta Sofia Pereira Pingarilho. "DNA damage induced by acrylamide: roe of genetic polymorphisms in DNA damage levels." Doctoral thesis, Faculdade de Ciências Médicas. UNL, 2013. http://hdl.handle.net/10362/10000.

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RESUMO:Em 1994 a acrilamida (AA) foi classificada pela IARC como um provável cancerígeno para o homem. Para além da utilização de AA em numerosas aplicações industriais, a AA está também presente numa grande variedade de alimentos ricos em amido e processados a temperaturas elevadas. Esta exposição através da ingestão de produtos alimentares despoletou elevadas preocupações ao nível do risco para a saúde pública e poderá implicar um risco adicional para o aparecimento de cancro. A glicidamida (GA), o metabolito epóxido formado a partir da oxidação da AA provavelmente através do citocromo P450
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Book chapters on the topic "Acrylamide Genotoxicity"

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Turesky, R. "Genotoxicity, metabolism, and biomarkers of heterocyclic aromatic amines." In Acrylamide and other hazardous compounds in heat-treated foods. CRC Press, 2006. http://dx.doi.org/10.1201/9781439824283.ch12.

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Journal articles
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