Acrylamide in food: Occurrence, metabolism, molecular toxicity mechanism and detoxification by phytochemicals

Fangfang Yan; Li Wang; Li Zhao; Chengming Wang; Qun Lu; Rui Liu

doi:10.1016/j.fct.2023.113696

Acrylamide in food: Occurrence, metabolism, molecular toxicity mechanism and detoxification by phytochemicals

Food Chem Toxicol. 2023 May:175:113696. doi: 10.1016/j.fct.2023.113696. Epub 2023 Mar 2.

Authors

Fangfang Yan¹, Li Wang², Li Zhao³, Chengming Wang², Qun Lu⁴, Rui Liu⁵

Affiliations

¹ College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Department of Pharmaceutical Sciences, University of Vienna, Vienna, Austria.
² College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China.
³ College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong, China.
⁴ College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture and Rural Affairs, China.
⁵ College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China; Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, Wuhan, China; Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture and Rural Affairs, China. Electronic address: liurui@mail.hzau.edu.cn.

PMID: 36870671
DOI: 10.1016/j.fct.2023.113696

Abstract

Acrylamide (ACR) is a common pollutant formed during food thermal processing such as frying, baking and roasting. ACR and its metabolites can cause various negative effects on organisms. To date, there have been some reviews summarizing the formation, absorption, detection and prevention of ACR, but there is no systematic summary on the mechanism of ACR-induced toxicity. In the past five years, the molecular mechanism for ACR-induced toxicity has been further explored and the detoxification of ACR by phytochemicals has been partly achieved. This review summarizes the ACR level in foods and its metabolic pathways, as well as highlights the mechanisms underlying ACR-induced toxicity and ACR detoxification by phytochemicals. It appears that oxidative stress, inflammation, apoptosis, autophagy, biochemical metabolism and gut microbiota disturbance are involved in various ACR-induced toxicities. In addition, the effects and possible action mechanisms of phytochemicals, including polyphenols, quinones, alkaloids, terpenoids, as well as vitamins and their analogs on ACR-induced toxicities are also discussed. This review provides potential therapeutic targets and strategies for addressing various ACR-induced toxicities in the future.

Keywords: Acrylamide; Metabolism; Phytochemicals; Signaling pathways; Toxicities.

Publication types

Review

MeSH terms

Acrylamide* / toxicity
Food Handling
Lipid Peroxidation
Oxidative Stress*
Phytochemicals / chemistry
Phytochemicals / pharmacology

Substances

Acrylamide
Phytochemicals