Reactive oxygen and nitrogen species (RONS) are generated through various endogenous
and exogenous processes; however, they are neutralized by enzymatic and non-enzymatic …

Acrylamide (AA) is a food contaminant present in a wide range of frequently consumed
foods, which makes human exposure to this toxicant unfortunately unavoidable. However …

Acrylamide (ACR) is a heat-induced carcinogen substance that is found in some foods due
to cooking or other thermal processes. The aim of present study was to assess the probable …

Background: Achilles tendinopathy, seen in athletes and manual labor workers, is an
inflammatory condition characterized by chronic tendon pain. Owing to the toxicity that …

The presented study investigates the effects of morin against toxicity induced by acrylamide
(ACR) in the brains of Sprague Dawley rats. In this study, neurotoxicity was induced by orally …

Kidney injuries may trigger renal fibrosis and lead to chronic kidney disease (CKD), but
effective therapeutic strategies are still limited. Quercetin is a natural flavonoid widely …

Aim Acrylamide (AC) is a carcinogenic substance which is formed during the heating of
starchy foods at high temperatures and constitutes an important risk for human health …

Acrylamide (ACR) is a hazardous substance associated with the accumulation of excessive
reactive oxygen species and causes oxidative stress. Presence of ACR in foods leads to …

Quercetin is a naturally occurring bioactive flavonoid abundant in many plants and fruits.
Quercetin and its derivatives have shown an array of pharmacological activities in preclinical …

Acrylamide (AA) is a heat-induced toxin formed during thermal processing of many
commonly consumed foods, including meat products, French fries, potato crisps, bread …