Abstract
Acrylamide, as a carcinogenic agent, is formed during food processing. Because of the high number of gastrointestinal cancers in Ardabil City, we hypothesized that probably the amount of acrylamide is high in the traditional breads. Also, due to the human are inevitably subjected to acrylamide, we searched strategies for reducing its toxicity in cellular level. The concentration of acrylamide in Barbari, Taftoon, Sangak, and Lavash breads were 143.5 ± 2.5, 129.4 ± 1.7, 95.2 ± 1.3, and 17.5 ± 2.5 μg/kg, respectively. Mitochondrial/lysosomal protective agents decreased acrylamide-induced oxidative damages. Results indicated acrylamide is high in these breads and mitochondrial/lysosomal protective agents could be a strategy for reduction of its toxicity.
Acknowledgments
The results presented in this article was obtained from the Pharm D. thesis of Dr. Rafat Pashaei and Dr. Mehrdad Mosavi. These theses were managed under supervision of Dr. Ahmad Salimi at Department of Pharmacology and Toxicology, School of Pharmacy, Ardabil University of Medical Sciences, Ardabil Iran.
Disclosure statement
No potential conflict of interest was reported by the author(s).