Acrylamide Induced Toxicity and the Propensity of Phytochemicals in Amelioration: A Review

Author(s): Shinomol George Kunnel*, Sunitha Subramanya, Pankaj Satapathy, Ishtapran Sahoo, Farhan Zameer*.

Journal Name: Central Nervous System Agents in Medicinal Chemistry

Volume 19 , Issue 2 , 2019

Become EABM
Become Reviewer

Graphical Abstract:


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 induced due to acrylamide, its proposed mode of action including oxidative stress cascades and ameliorative mechanisms using phytochemicals. Acrylamide formation, the mechanism of toxicity and the studies on the role of oxidative stress and mitochondrial dysfunctions are elaborated in this paper. The various types of toxicities caused by Acrylamide and the modulation studies using phytochemicals that are carried out on various type of toxicity like neurotoxicity, hepatotoxicity, cardiotoxicity, immune system, and skeletal system, as well as embryos have been explored. Lacunae of studies include the need to explore methods for reducing the formation of acrylamide in food while cooking and also better modulators for alleviating the toxicity and associated dysfunctions along with identifying its molecular mechanisms.

Keywords: Acrylamide, antioxidants, modulators, neurotoxicity, phytochemicals, reactive oxygen species.

Rights & PermissionsPrintExport Cite as

Article Details

Year: 2019
Page: [100 - 113]
Pages: 14
DOI: 10.2174/1871524919666190207160236
Price: $58

Article Metrics

PDF: 22