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Effect of Acrylamide On The Stomach, Cerebellum, and Testis in Albino Rat PDF
Effect of Acrylamide On The Stomach, Cerebellum, and Testis in Albino Rat PDF
Introduction
Acrylamide is a white, odorless chemical substance
(C3H5NO) with MW (71.08), used in Mining industry and in
Water treatment (Murray and Seger, 1994).
Recently, it has been reported that acrylamide monomer
may form in certain foods cooked at high temperatures, the
highest concentrations of acrylamide have been identified in
potato chips, French fries and grain-based foods that are cooked at
very high temperatures during frying, grilling or baking (Tareke
et al. 2002). In that respect, the German Federal Institute for Risk
Assessment stated in a December 10, 2002, press release that the
acrylamide content rises suddenly in French fries, from
approximately 300 micrograms per kilogram at 175 degrees
Celsius (347 degrees Fahrenheit) to 1,100 micrograms per
kilogram at 180 degrees Celsius (356 degrees Fahrenheit).
Acrylamide is thought to form in food principally from the
interaction of the amino acid asparagines with glucose or other
carbohydrates (Bachmann et al. 1992).
Acrylamide is thought to produce cancer in animals and
its presence in some foods may harm peoples health. Moreover,
at low levels, acrylamide is a potent neurotoxin affecting both
central and peripheral nervous systems (DeRojas and Goldstein,
1987). Chronic oral exposure to acrylamide in humans has
resulted in nerve damage accompanied by weakness and
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