Elucidation of Acrylamide Genotoxicity and Neurotoxicty and the Protective Role of Gallic Acid and Green Tea

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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 and probably also from smoking.

For more: https://www.scitechnol.com/abstract/elucidation-of-acrylamide-genotoxicity-and-neurotoxicty-and-the-protective-role-of-gallic-acid-and-green-tea-2577.html

Contact: editor.jftp@scitechnol.org (or) editor.jftp@scitechnol.com

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