Acrolein: formation, health hazards and its controlling by dietary polyphenols-Reference-Cited by-同舟云学术

Acrolein: formation, health hazards and its controlling by dietary polyphenols

Published:2023-05-19 Issue: Volume: Page:1-14
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Zhou Yue¹,Jin Wendy²,Wu Qingli²,Zhou Qian¹

Affiliation:

1. Shenzhen Key Laboratory of Food Nutrition and Health, Institute for Advanced Study, Shenzhen University, Shenzhen, China

2. Rutgers Core Facility for Natural Products and Bioanalysis, New Use Agriculture and Natural Plant Products Program (NUANP), Department of Plant Biology, Rutgers University, New Brunswick, NJ, USA

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2214625

Reference112 articles.

1. Toxicology and risk assessment of acrolein in food

2. Acrolein-induced oxygen radical formation

3. Human neutrophils employ the myeloperoxidase-hydrogen peroxide-chloride system to convert hydroxy-amino acids into glycolaldehyde, 2-hydroxypropanal, and acrolein. A mechanism for the generation of highly reactive alpha-hydroxy and alpha,beta-unsaturated aldehydes by phagocytes at sites of inflammation.

4. Protective effect of Pycnogenol in human neuroblastoma SH-SY5Y cells following acrolein-induced cytotoxicity

5. Influence of Heating Time and Metal Ions on the Amount of Free Fatty Acids and Formation Rates of Selected Carbonyl Compounds during the Thermal Oxidation of Canola Oil

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