| Literature DB >> 25976790 |
Yanbing Liu1, Pengpu Wang1, Fang Chen2, Yuan Yuan3, Yuchen Zhu1, Haiyang Yan4, Xiaosong Hu1.
Abstract
Acrylamide found in thermal-treated foods has led to an intensive and persistent research effort, since it is a neurotoxic, genotoxic and probable carcinogenic compound to humans. Plant polyphenols are the most abundant antioxidants in human diet. Several researches indicated that the polyphenols affected the acrylamide formation during heating. However, the controversial effects of the polyphenols on acrylamide formation were related to their structure, concentrations, and antioxidant capacity, as well as reaction condition. Polyphenols can inhibit acrylamide formation through trapping of carbonyl compounds and preventing against lipid oxidation, while some special polyphenols can enhance the acrylamide content by providing carbonyl groups, accelerating the conversion from 3-aminopropionamide (3-APA) to acrylamide and inhibiting acrylamide elimination. This review concludes the effects of polyphenols in the Maillard reaction and food systems conducted so far, aimed to give an overview on the role of plant polyphenols in acrylamide formation and elimination.Entities:
Keywords: 3-Aminopropionamide (PubChem CID: 192802); Acrolein (PubChem CID: 7847); Acrylamide (PubChem CID: 6579); Acrylamide formation; Asparagine (PubChem CID: 6267); Elimination; Epicatechin (PubChem CID: 72276); Glucose (PubChem CID: 53782692); Mechanism; Methylglyoxal (PubChem CID: 880); Naringenin (PubChem CID: 932); Phloretin (PubChem CID: 4788); Plant polyphenol
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Year: 2015 PMID： 25976790 DOI： 10.1016/j.foodchem.2015.03.122
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514