Gıdalarda Akrilamid Oluşum Mekanizmaları, Gıdaların Akrilamid İçeriği ve Sağlık Üzerine Etkileri

Nizamlıoğlu, Nizam Mustafa; Nas, Sebahattin

doi:10.24323/akademik-gida.613588

Cited by 6 publications

(8 citation statements)

References 44 publications

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“…Another described metabolic pathway for acrylamide formation is commonly referred to as the Strecker degradation pathway or the N -glycoside metabolic pathway. 80 , 81 , 86 , 87 , 102 , 103 , 111 , 112 N -glycosides have been listed among early Maillard reaction products. 113 In this theory about the formation of acrylamide, Strecker aldehyde is proposed as forming acrylamide directly or via acrylic acid.…”

Section: Acrylamide: Chemical Properties Formation In Foods Effects O...mentioning

confidence: 99%

“… 113 In this theory about the formation of acrylamide, Strecker aldehyde is proposed as forming acrylamide directly or via acrylic acid. 103 …”

Section: Acrylamide: Chemical Properties Formation In Foods Effects O...mentioning

confidence: 99%

“…112 , 126 Acrylamide is metabolized in the body mainly by the liver to glycidamide, a highly reactive epoxide derivative, via the enzyme cytochrome P450 2E1. 30 , 103 , 112 The genotoxicity and carcinogenicity of acrylamide are due to its conversion to glycidamide metabolite, which is highly mutagenic and reactive compared with acrylamide. Therefore, glycidamide triggers DNA mutations and chromosome defects affecting genes for enzymes that play roles in various physiological reactions.…”

Section: Acrylamide: Chemical Properties Formation In Foods Effects O...mentioning

confidence: 99%

“…Therefore, glycidamide triggers DNA mutations and chromosome defects affecting genes for enzymes that play roles in various physiological reactions. 80 , 103 , 112 , 126 Because of these toxicological properties, acrylamide has been classified as a Group 2A carcinogen (probably carcinogenic to humans) by the International Agency for Research on Cancer in 1994, based on positive evidence from animal studies and insufficient epidemiological evidence in humans. 127…”

Section: Acrylamide: Chemical Properties Formation In Foods Effects O...mentioning

confidence: 99%

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From a toxin to an obesogen: a review of potential obesogenic roles of acrylamide with a mechanistic approach

Büyükdere

Akyol

2023

Nutrition Reviews

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Obesity and obesity-related disorders such as cancer, type 2 diabetes, and fatty liver have become a global health problem. It is well known that the primary cause of obesity is positive energy balance. In addition, obesity is the consequence of complex gene and environment interactions that result in excess calorie intake being stored as fat. However, it has been revealed that there are other factors contributing to the worsening of obesity. The presence of nontraditional risk factors, such as environmental endocrine-disrupting chemicals, has recently been associated with obesity and comorbidities caused by obesity. The aim of this review was to examine the evidence and potential mechanisms for acrylamide having endocrine-disrupting properties contributing to obesity and obesity-related comorbidities. Recent studies have suggested that exposure to environmental endocrine-disrupting obesogens may be a risk factor contributing to the current obesity epidemic, and that one of these obesogens is acrylamide, an environmental and industrial compound produced by food processing, particularly the processing of foods such as potato chips, and coffee. In addition to the known harmful effects of acrylamide in humans and experimental animals, such as neurotoxicity, genotoxicity, and carcinogenicity, acrylamide also has an obesogenic effect. It has been shown in the literature to a limited extent that acrylamide may disrupt energy metabolism, lipid metabolism, adipogenesis, adipocyte differentiation, and various signaling pathways, and may exacerbate the disturbances in metabolic and biochemical parameters observed as a result of obesity. Acrylamide exerts its main potential obesogenic effects through body weight increase, worsening of the levels of obesity-related blood biomarkers, and induction of adipocyte differentiation and adipogenesis. Additional mechanisms may be discovered. Further experimental studies and prospective cohorts are needed, both to supplement existing knowledge about acrylamide and its effects, and to clarify its established relationship with obesity and its comorbidities.

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Section: Acrylamide: Chemical Properties Formation In Foods Effects O...mentioning

confidence: 99%

“… 113 In this theory about the formation of acrylamide, Strecker aldehyde is proposed as forming acrylamide directly or via acrylic acid. 103 …”

Section: Acrylamide: Chemical Properties Formation In Foods Effects O...mentioning

confidence: 99%

Section: Acrylamide: Chemical Properties Formation In Foods Effects O...mentioning

confidence: 99%

Section: Acrylamide: Chemical Properties Formation In Foods Effects O...mentioning

confidence: 99%

See 2 more Smart Citations

From a toxin to an obesogen: a review of potential obesogenic roles of acrylamide with a mechanistic approach

Büyükdere

Akyol

2023

Nutrition Reviews

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“…Sıcak hava fritözü ile kızartılmış gıdalar daha düşük yağ içeriği ve akrilamid, PAH gibi toksik bileşenleri daha az miktarlarda içermesi nedeniyle daha sağlıklı gıdalar olarak değerlendirilmektedir (Lee, 2020). Monomerik yapıya sahip olan akrilamidin yapılan çalışmalarda memeli hayvanlar açısından mutajen, kanserojen etkiye sahip olduğu ve hayvanların sinir sistemine zarar verdiği belirtilmektedir (Jackson ve Al-Taher 2010;Nizamlıoğlu ve Nas 2019). Yüksek toksisiteye sahip olan akrilamid Kanser Araştırma Ajansı tarafından kanserojen (grup 2A) olduğu kabul edilen bir bileşendir (IARC, 1999).…”

Section: Sıcak Hava Ile Kızartma (Air Frying)unclassified

Sicak Hava Fri̇tözü Ve Deri̇n Yağda Kizartma Tekni̇ği̇ İle Kizartilmiş Gidalarin Karşilaştirilmasi

BAL,

KÜÇÜKÖNER

2023

Gıda

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Son yıllarda insanların sağlıklı ve enerji değeri düşük gıdalar tüketme eğilimi göstermesi yeni pişirme tekniklerinin gelişmesine yol açmıştır. Sıcak hava fritözü son 10 yılda ortaya çıkan, tüketiciler tarafından kabul görmüş bir pişirme cihazıdır. Bu cihazlar klasik kızartma tekniklerine oranla daha az yağ ilavesi ile kızartma işlemine olanak sağlamaktadır. Bu sayede derin yağda kızartmaya kıyasla enerji değeri ve yağ oranı daha düşük gıdalar elde edilebilmektedir. Derin yağda kızartma tekniği en eski pişirme tekniklerinden biri olmasına rağmen pişirilen ürünün yüksek oranda yağ içermesi ve proses sırasında gıdada bazı istenmeyen bileşenler (akrilamid vb.) oluşumuna sebep olması nedeniyle tüketiciler tarafından çekinceye sebep olabilmektedir. Son yıllarda sağlıklı beslenmeye olan ilginin artması da bu tarz gıdaların tüketiminin sınırlanmasına sebep olmaktadır. Bu derlemenin amacı sıcak hava fritözü ve derin yağda kızartılan gıdalara yönelik yapılmış çalışmaların incelenerek elde edilen fiziksel, kimyasal, duyusal niteliklerin literatür verileri doğrultusunda açıklanmasıdır.

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Role of different oils and cooking materials on chemical compounds and antioxidant properties of garlic

Zor,

Karakutuk,

Sengul

et al. 2024

Food Measure

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This study determined the effects of cooking Taşköprü garlic, which is grown with a geographical indication in Turkiye, in three cooking materials (unbleached parchment paper (UP), bleached parchment paper (BP), and oven bag (OB)) and four vegetable oils (sunflower oil (SO), hazelnut oil (HO), corn oil (CO), and olive oil (OO)) on total phenolic content, antioxidant activity, phenolic compound profile, and chemical compound profile. The effects of cooking material (CM) and oil type (OT) on garlic samples’ TPC were found to be insignificant (p > 0.05). However, cooking material (CM) and oil type (OT) impacted antioxidant activity. According to cooking material, statistically, the highest antioxidant activity with the DPPH method was identified in garlic cooked using UP and BP, while the highest antioxidant activity with the ABTS method was found in garlic cooked with BP and OB. The garlic samples roasted with the mentioned oils and cooking materials were analyzed by LC-MS/MS in terms of thirty-five phenolic compounds. However, only five of these compounds (quinic acid, fumaric acid, hesperidin, ferulic acid, and rosmarinic acid) were detected in the samples. The chemical components of the cooked garlic samples primarily consist of terpenoids (β–sitosterol and squalene). The use of cooking material affected the amount of squalene compound in all garlic samples cooked with olive oil. Among these samples, the lowest squalene rate (52.11%) was found in only roasted garlic. In addition, according to GC-MS results, we can say that the use of hazelnut oil and unbleached parchment paper in the roasting process has a protective effect on the cis-vaccenic acid compound, which is known to show anticancer properties. Graphical Abstract

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Gıdalarda Akrilamid Oluşum Mekanizmaları, Gıdaların Akrilamid İçeriği ve Sağlık Üzerine Etkileri

Cited by 6 publications

References 44 publications

From a toxin to an obesogen: a review of potential obesogenic roles of acrylamide with a mechanistic approach

From a toxin to an obesogen: a review of potential obesogenic roles of acrylamide with a mechanistic approach

Sicak Hava Fri̇tözü Ve Deri̇n Yağda Kizartma Tekni̇ği̇ İle Kizartilmiş Gidalarin Karşilaştirilmasi

Role of different oils and cooking materials on chemical compounds and antioxidant properties of garlic

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