Chemistry and Safety of Acrylamide in Food
- Author
- Mendel Friedman, Don Mottram
- Publication Year
- 2005
- Publisher
- Springer
- Language
- English
- Document Type
- Book
- Faculty / Subject Heading
- Chemistry and Materials Science
- Download Book Read book
Specifically covered are the following aspects: exposure from the environment and the diet; biomarkers of exposure; risk assessment; epidemiology; mechanism of formation in food; biological alkylation of amino acids, peptides, proteins, and DNA by acrylamide and its epoxide metabolite glycidamide; neurotoxicity, reproductive toxicity, and carcinogenicity; protection against adverse effects; and possible approaches to reducing levels in food. Cross-fertilization of ideas among several disciplines in which an interest in acrylamide has developed, including food science, pharmacology, toxicology, and medicine, will provide a better understanding of the chemistry and biology of acrylamide in food, and can lead to the development of food processes to decrease the acrylamide content of the diet.
Keywords: Chemistry and Materials Science / DNA / Metabolite / Biochemistry / Cancer / Enzymes / Intervention / Lead / Neurotoxicity / Proteins / Tea
