Acrylamide is a process contaminant and neurotoxic with growing evidence of cancer in
human. Potato-based products majorly contribute towards acrylamide dietary intake thereby …

Acrylamide (ACR) is a common pollutant formed during food thermal processing such as
frying, baking and roasting. ACR and its metabolites can cause various negative effects on …

Aim Acrylamide (ACR) is an environmental pollutant with well-demonstrated neurotoxic and
neurodegenerative effects in both humans and experimental animals. The present study …

Acrylamide, a well-documented neurotoxicant, is commonly found as a byproduct of the
Maillard reaction in carbohydrate-rich foods. Numerous studies have indicated that …

Acrylamide (ACR) is a toxic chemical frequently encountered in daily life, posing health
risks. This study aimed to elucidate the molecular-level mechanism of ACR's toxic effects on …

Background: Acrylamide causes hepatotoxicity with the effect of oxidative stress and
inflammatory processes. Carvacrol is a monoterpenic phenol with antioxidant and anti …

Foodborne contaminants refer to substances that are present in food and threaten food
safety. Due to the progress in detection technology and the rising concerns regarding public …

Objective (s): Acrylamide (ACR), has wide uses in different industries. ACR induced several
toxicities including neurotoxicity and hepatotoxicity. The probable protective effects of …

Acrylamide (ACR) is widely used in industries. Oxidative stress and apoptosis pathways are
important mechanisms behind ACR‐induced hepatotoxicity and neurotoxicity. Regarding to …

Acrylamide (ACR) is formed during tobacco and carbohydrate-rich food heating and is
widely applied in many industries, with a range of toxic effects. The antioxidant properties of …