| Acrylamide from Maillard reaction products. | |
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MedLine Citation:
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PMID: 12368845 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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The discovery of the adventitious formation of the potential cancer-causing agent acrylamide in a variety of foods during cooking has raised much concern, but the chemical mechanism(s) governing its production are unclear. Here we show that acrylamide can be released by the thermal treatment of certain amino acids (asparagine, for example), particularly in combination with reducing sugars, and of early Maillard reaction products (N-glycosides). Our findings indicate that the Maillard-driven generation of flavour and colour in thermally processed foods can -- under particular conditions -- be linked to the formation of acrylamide. |
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Authors:
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Richard H Stadler; Imre Blank; Natalia Varga; Fabien Robert; Jörg Hau; Philippe A Guy; Marie-Claude Robert; Sonja Riediker |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Nature Volume: 419 ISSN: 0028-0836 ISO Abbreviation: Nature Publication Date: 2002 Oct |
Date Detail:
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Created Date: 2002-10-07 Completed Date: 2002-10-17 Revised Date: 2008-11-21 |
Medline Journal Info:
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Nlm Unique ID: 0410462 Medline TA: Nature Country: England |
Other Details:
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Languages: eng Pagination: 449-50 Citation Subset: IM |
Affiliation:
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Nestlé Research Center, Lausanne, Switzerland. richard.stadler@rdls.nestle.com |
Export Citation:
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| MeSH Terms | |
Descriptor/Qualifier:
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Acrylamide
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chemistry* Amino Acids / chemistry Asparagine / chemistry Food* Glucose / chemistry Glutamine / chemistry Glycosides / chemistry Hot Temperature Maillard Reaction* Methionine / chemistry |
| Chemical | |
Reg. No./Substance:
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0/Amino Acids; 0/Glycosides; 50-99-7/Glucose; 56-85-9/Glutamine; 63-68-3/Methionine; 7006-34-0/Asparagine; 79-06-1/Acrylamide |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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