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 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 …

EFSA was asked to deliver a scientific opinion on acrylamide (AA) in food. AA has
widespread uses as an industrial chemical. It is also formed when certain foods are …

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 …

The terrible reality is that acrylamide (AA) is a common food contaminant found in a wide
variety of commonly consumed foods. This research involves the advancement of a more …

Acrylamide (AA) is found in foods containing carbohydrates and proteins, where it is formed
during the heating process. It is classified as neurotoxic and probably carcinogenic to …

In recent years, it has been increasingly suggested that the consumption of natural
polyphenols, in moderate amounts, is beneficial for health. The aim of this study was to …

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

Acrylamide is a well-known neurotoxicant and carcinogen. Apart from industrial exposure,
acrylamide is also found in different food products. The present study deals with in vivo …

Acrylamide (AA) occurs in many cooked starchy foods and has caused widespread concern
as a possible carcinogen. In the present study, we investigate the intervention of AA toxicity …