Role of glutathione and cysteine in acrylamide metabolism during in vitro and in vivo digestion
Abstract
Acrylamide, a probable human carcinogen found in thermally processed potato products, is reactive towards amino and thiol compounds. This reactivity suggests acrylamide might react with them in the gastrointestinal tract resulting in mitigation of associated risk with acrylamide. This study investigated the impact of the thiol compounds, glutathione and cysteine, on acrylamide fate in potato chips both in vitro and in vivo.
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