FLORA AND FAUNA ISSN 2456-9364(Online) 0971-6920(Print)
2022 Vol.28 No.2 PP 295-302
Toxic impacts of Acrylamide : A Review
Jayanti Jatav and *Habiba Bano
Department of Zoology,
University of Rajasthan,
*Corresponding Author : E-mail: banohabiba@gmail.com
Acrylamide, a harmful chemical produced during the cooking methods, particularly when certain carbohydrate-rich foods are fried, toasted, roasted or baked at high temperatures, has become a major health concern in recent years. It is most prevalent in roasted almonds, French fries and potato crisps, especially when the amino acid asparagine is free and reacts with fructose and glucose sugars. It has been reported to cause alarming health problems due to its widespread consumption, predominantly among the younger generation, which prefers processed and baked foods these days. The current review focuses on various toxic effects of acrylamide such as neurotoxicity, carcinogenicity, genotoxicity, reproductive toxicity, immunotoxicity, hepatotoxicity, cardiotoxicity, hematotoxicity, nephrotoxicity, developmental toxicity including many others.

KEY WORDS : Acrylamide, Food, Human, Toxicity
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