title: Role of plant polyphenols in acrylamide formation and elimination.
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.
authors.affiliation: College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
authors.forename: Yanbing
authors.initials: Y
authors.lastname: Liu
authors.affiliation: College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
authors.forename: Pengpu
authors.initials: P
authors.lastname: Wang
authors.affiliation: College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China. Electronic address: chenfangch@sina.com.
authors.forename: Fang
authors.initials: F
authors.lastname: Chen
authors.affiliation: College of Quartermaster Technology, Jilin University, Changchun 130062, China. Electronic address: yuanyuan1024@gmail.com.
authors.forename: Yuan
authors.initials: Y
authors.lastname: Yuan
authors.affiliation: College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
authors.forename: Yuchen
authors.initials: Y
authors.lastname: Zhu
authors.affiliation: College of Quartermaster Technology, Jilin University, Changchun 130062, China.
authors.forename: Haiyang
authors.initials: H
authors.lastname: Yan
authors.affiliation: College of Food Science and Nutritional Engineering, National Engineering Research Centre for Fruits and Vegetables Processing, Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Engineering Research Centre for Fruits and Vegetables Processing, Ministry of Education, China Agricultural University, Beijing 100083, China.
authors.forename: Xiaosong
authors.initials: X
authors.lastname: Hu
mesh_terms: D020106:Acrylamide / Q000737:chemistry*; D000975:Antioxidants / Q000737:chemistry; D002244:Carbon / Q000737:chemistry; D005502:Food; D008055:Lipids / Q000737:chemistry; D015416:Maillard Reaction; D010100:Oxygen / Q000737:chemistry; D010944:Plants / Q000737:chemistry*; D059808:Polyphenols / Q000737:chemistry*; D015091:beta-Alanine / Q000031:analogs & derivatives* / Q000737:chemistry
chemical_list: D000975:Antioxidants; D008055:Lipids; D059808:Polyphenols; D015091:beta-Alanine; D020106:Acrylamide; C012731:beta-alanine amide; D002244:Carbon; D010100:Oxygen
keywords: 3-Aminopropionamide (PubChem CID: 192802); Acrolein (PubChem CID: 7847); Acrylamide (PubChem CID: 6579); Acrylamide formation; Asparagine (PubChem CID: 6267); Elimination; Epicatechin (PubChem CID: 72276); Glucose (PubChem CID: 53782692); Mechanism; Methylglyoxal (PubChem CID: 880); Naringenin (PubChem CID: 932); Phloretin (PubChem CID: 4788); Plant polyphenol