Protective effect of vitamin E against acrylamide induced toxicity 1

Vetenskap & teknik

Protective effect of vitamin E against acrylamide induced toxicity

Patel Piyush • Patel B J • Joshi D V

Pocket

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156 sidor
2015

Recently, FDA has approved that much of food like French fries, potato chips, toast, doughnuts etc., cooked at high temperature whether, baked, fried, roasted, grilled or toasted, it forms chemical called acrylamide which causes cancer, reproductive and neurotoxicity. But, the widely used natural antioxidant vitamin E ameliorates the toxic effect of acrylamide. Therefore, in recent era, the consumption of such foods become a critical issue regarding health status of human being.

Författare: Patel Piyush, Patel B J, Joshi D V
Format: Pocket/Paperback
ISBN: 9783659678233
Språk: Engelska
Antal sidor: 156
Utgivningsdatum: 2015-01-19
Förlag: LAP Lambert Academic Publishing