期刊文献+

预防和降低丙烯酰胺毒性的几种抗氧化剂 被引量:3

Effect of antioxidants on preventing and reducing the toxicity of acrylamide
下载PDF
导出
摘要 丙烯酰胺(AA)是一种对人体具有潜在致癌性的化合物,可导致细胞遗传物质DNA的损伤。高剂量的暴露会影响人和动物的神经系统与生殖系统,并对啮齿类动物具有一定的致癌性。一些生物抗氧化剂可以预防和降低AA对机体造成的危害,本文主要阐述了一些生物抗氧化剂对AA的抑制作用,尤其是生物抗氧化剂对于AA所致细胞毒性的保护作用。 Acrylamide was a toxic compound that could lead the damage of DNA in cetls.High doses of exposure of acrylamide could affect the nervous system and reproductive system of human and animals. It even had carcinogenicity to rodents.Some antioxidants played a significant role in preventing and reducing the toxicity of acrylamide,and this paper made a comprehensive overview about these antioxidants, especially the natural antioxidants on the protection effect of acrylamide-induced cell damage.
出处 《食品工业科技》 CAS CSCD 北大核心 2012年第8期395-397,共3页 Science and Technology of Food Industry
基金 国家自然科学基金(31000750)
关键词 丙烯酰胺(AA) 抗氧化剂 黄酮 多酚 acrylamide antioxidant flavones polyphenols
  • 相关文献

参考文献20

  • 1刘仁平,童建.丙烯酰胺毒性的最新研究进展[J].职业与健康,2006,22(1):12-14. 被引量:18
  • 2Yang H J,Lee S H,Jin Y. Genotoxicity and toxicological effects of acrylamide on reproductive system in male rats[J].Vet Sci,2005,(02):103-109.
  • 3IARC (Intemationl Agency Research on Cancer). Some introductrial chemicals Acrylamide[J].IARC Mouogra - phs on the Evaluation of Carcinogen Risks to Humans,1994.389-433.
  • 4刘仁平,童建,洪承皎.硒和维生素E对丙烯酰胺致V79细胞毒性的拮抗作用[J].职业与健康,2006,22(24):2161-2164. 被引量:5
  • 5Rosen J,Heilenas K E. Analysis acrylamide in cooked foods by liquid chromatography tandem mass spectro- metry[J].Analyst,2002.880-882.
  • 6Tareke E,Rydberg P,Karlsson S. Acrylamide:A cooking careinogent[J].Chemical Research in Toxicology,2000,(13):517-522.
  • 7张英;章宇;吴晓琴.应用竹叶提取物作为热加工食品中丙烯酰胺抑制剂的方法[P],CNl663477A2005.
  • 8Zhang Y. Effect of natural antioxidants on kinetic behavior of acrylamide formation and elimination in low-moisture asparaginesglucose model system[J].Journal of Food Engineering,2008.105-115.
  • 9Zhang Y,Chen J,Zhang X L. Addition of antioxidant of bamboo leaves(AOB)effectively reduces acrylamide formation in potato crisps and French fries[J].Journal of Agricultural and Food Chemistry,2007.523-528.
  • 10张英,龚金炎,李栋,奚君阳.竹叶黄酮最新研究进展之二——竹叶酚性化学素抑制食品中丙烯酰胺形成及化解人体丙毒危害的作用和机制研究[J].中国食品添加剂,2009,20(5):56-62. 被引量:20

二级参考文献81

共引文献54

同被引文献48

  • 1高瑜悦,欧仕益,张延杰,黄才欢.黄酮类化合物对食品中丙烯酰胺的抑制和毒性干预作用[J].轻工科技,2021(1):9-14. 被引量:10
  • 2中华人民共和国卫生部.中华人民共和国卫生部公告2005年第4号[EB/OL].[2005-04-13]http://www.Moh.gov.cn/newshtmL/9632.Htm.
  • 3Yang H J, Lee SH, Jin Y, et al. Genotoxicity and toxicological effects of acrylamide on reproductive system in malerats[J]. VetSci, 2005, 6(2): 103-109.
  • 4International Agency for Research Cancer. IARC monogrgaphs on the evaluation of carcinogenic risks to humans : some industrial chemicals[J]. IARC, 1994, 60(73): 389- 433.
  • 5Rosen J, Heilenas KE. Analysis acrylamide in cooked foods by liquid chromatography tandem mass spectrometry[J]. Analyst, 2002, 127(16):880-882.
  • 6Tareke E, Rydberg P, Karlsson S, et al. Acrylamide: A cooking careinogent[J]. Chem Res Toxicol, 2000, 39 (13) : 517-522.
  • 7Ono H, Chuda Y, Ohnishi-kameyama M, et al. Analysis of acrylamide by LC-MS/MS and GC-MS in processed Japanese foods[J]. Food Addit Contam: Part A, 2003, 20(a): 215- 220.
  • 8Mestdagh F, de Wilde T, Delporte K, et al. Impact of chemical pre-treatments on the acrylamide formation and sensorial quality of potato crisps [J]. Food Chem, 2008,106(3): 914-922.
  • 9Gerend SJ, Heuser F, Sattelmacher B. Influence of nitrogen and potassium supply on contents of acrylamide precursors in potato tubers and on acrylamide accumulation in french fries[J]. Plant Nutr, 2007, 30(9): 1499-1516.
  • 10Zhang Y, Zhang Gy, Zhang Y. Occurrence and analytical methods of acrylamide in heat-treated foods: review and recent developments[J]. Chromatogr A, 2005, 1075(1/2): 1-21.

引证文献3

二级引证文献9

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部