The positive intervention effects of resveratrol on acrylamide -induced cyto-/Genotoxicity in primary lymphocytes of rat

Assessment of the genotoxicity of acrylamide

“…Nevertheless, studies show the formation of 8-oxoguanine via the production of ROS following treatment of biological systems with AA (Wang et al, 2015(Wang et al, , 2020Katen et al, 2016a,b;S ßekero glu et al, 2017;Zamani et al, 2018;Salimi et al, 2021a,b). Several studies also demonstrated an association between micronucleus formation and oxidative stress both in vitro and in vivo (Zhao et al, 2015a,b;S ßekero glu et al, 2017;Ankaiah et al, 2018;Zamani et al, 2018). Although oxidative DNA damage was reduced by various antioxidants, it should be noted, however, that it cannot be assumed that the various antioxidants studied necessarily inhibit DNA damage via the antioxidant activity.…”

“…Several new studies since the 2015 Opinion (see Table 1 ) reported on the ability of AA to induce chromosomal damage both in vitro and in vivo . Micronucleus tests following in vitro exposure to AA of human (Zamani et al, 2018) or rat lymphocytes (Ankaiah et al, 2018) were positive. In these publications the major emphasis was on the ability of the antioxidant l ‐carnitine and resveratrol in preventing AA‐induced DNA damage (see Section 3.2 ).…”

A Review on the New Trends of Acrylamide Toxicity

“…The boiling point of ACR is 125 °C (25 mm Hg), the melting point is 84.5 °C and the density is 1.27 g/ml (25 °C) Hawley and Lewis [14] It water-soluble thickeners and flocculating agents in industry. It is mainly used in aqueous solution because of its highly toxic effect, which is likely to be carcinogenic Kumar et al [15] ACR is formed in food when carbohydrate-rich food processed at high temperatures (> 120 °C) such as boiling, frying, toasting, roasting and baking (Ankaiah et al [16] It happens when amino acid asparagine reacts with sugars, especially glucose and fructose, due to the Maillard reaction (Figures 1& 2) Claus et al [17] In addition, ACR is not present as a natural source, but it can be produced because of high temperatures when sugars and amino acids react with each other in carbohydrate (and/or protein)-rich foods during the cooking process. Actually, this monomeric compound can be founding a variety of foods such as potato chips, fries, breads, cereals, including coffee like toasting, frying, baking and cooking at high temperature The most important sources are the potato products, coffee, and bakery products.…”