Acrylamide is widely found in baked and fried foods, produced in large amount in industries
and is a prime component in toxicity. This review highlights various toxicities that are …

Nowadays, the presence of acrylamide in lots of fried and baked foods raises concerns due
to its potential to cause toxicity and cancer in animals and human. Consequently, a number …

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 …

Acrylamide, a food-borne chemical toxicant, has raised global concern in recent decades. It
mainly originated from reducing sugar and free amino acid interactions in the carbohydrate …

Acrylamide (AA) is an important industrial chemical agent that is mainly used in the
production of polymers and copolymers. Recently it has been attention because of its …

The endocrine system is highly sensitive to endocrine-disrupting chemicals (EDC) which
interfere with metabolism, growth and reproduction throughout different periods of life …

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 …

Thermal processing is one of the important techniques for most of the plant-based food and
herb medicines before consumption and application in order to meet the specific …

The inhibitory effects of three dietary constituents, tea polyphenols, resveratrol, and diallyl
trisulfide, on acrylamide− biomacromolecule (liver DNA, protamine, and hemoglobin) adduct …

Certain industrial chemicals and food contaminants have been demonstrated to possess
neurotoxic activity and have been suspected to cause brain‐related disorders in humans …