title: Role of antioxidants and phytochemicals on acrylamide mitigation from food and reducing its toxicity.
abstract: Nowadays, the presence of acrylamide in lots of fried and baked foods raises concerns due to its potential to cause toxicity and cancer in animals and human. Consequently, a number of papers have focused on evaluation of various chemicals in reduction of acrylamide in various food sources, as well as decreasing its related toxicities. In addition, plants are important sources of diverse metabolites demonstrating either possible effectiveness in acrylamide toxicity or reduction of acrylamide content in food sources. In this paper, we have criticized all relevant studies in terms of acrylamide mitigation from food by phytochemicals and antioxidants, and the influence of herbal medicines and phyto-pharmaceuticals on reduction of acrylamide toxicity in both animals and human.
authors.affiliation: Department of Pharmacognosy, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, 1417614411 Iran.
authors.forename: Niloofar
authors.initials: N
authors.lastname: Kahkeshani
authors.affiliation: Medicinal Plants Research Center, Faculty of Pharmacy, Tehran University of Medical Sciences, Tehran, 1417614411 Iran ; Division of Pharmacy, College of Pharmacy and Nutrition, University of Saskatchewan, Saskatoon, Canada.
authors.forename: Soodabeh
authors.initials: S
authors.lastname: Saeidnia
authors.affiliation: Department of Toxicology and Pharmacology, Faculty of Pharmacy and Pharmaceutical Sciences Research Center, Tehran University of Medical Sciences, Tehran, 1417614411 Iran.
authors.forename: Mohammad
authors.initials: M
authors.lastname: Abdollahi
keywords: Acrylamide; Antioxidants; Baked foods; Fried foods; Phytoceuticals