Abstract：
:Acrylamide found in thermal-treated foods has led to an intensive and persistent research effort, since it is a neurotoxic, genotoxic and probable carcinogenic compound to humans. Plant polyphenols are the most abundant antioxidants in human diet. Several researches indicated that the polyphenols affected the acrylamide formation during heating. However, the controversial effects of the polyphenols on acrylamide formation were related to their structure, concentrations, and antioxidant capacity, as well as reaction condition. Polyphenols can inhibit acrylamide formation through trapping of carbonyl compounds and preventing against lipid oxidation, while some special polyphenols can enhance the acrylamide content by providing carbonyl groups, accelerating the conversion from 3-aminopropionamide (3-APA) to acrylamide and inhibiting acrylamide elimination. This review concludes the effects of polyphenols in the Maillard reaction and food systems conducted so far, aimed to give an overview on the role of plant polyphenols in acrylamide formation and elimination.
journal_name
Food Chemjournal_title
Food chemistryauthors
Liu Y,Wang P,Chen F,Yuan Y,Zhu Y,Yan H,Hu Xdoi
10.1016/j.foodchem.2015.03.122subject
Has Abstractpub_date
2015-11-01 00:00:00pages
46-53eissn
0308-8146issn
1873-7072pii
S0308-8146(15)00494-Xjournal_volume
186pub_type
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