丙烯酰胺和环氧丙酰胺的毒性及大蒜素对其 毒性的保护作用研究进展

Toxicity of acrylamide and glycidamide and the protective effects of allicin on them

中文关键词:  丙烯酰胺  环氧丙酰胺  大蒜素  代谢毒性  保护作用

英文关键词:acrylamide  glycidamide  allicin  metabolic toxicity  protective effect

中文摘要:

      丙烯酰胺(acrylamide, AA)是一种重要的食品中内源性污染物, 现已被国际癌症机构列为2A类人类可能的致癌物。环氧丙酰胺(glycidamide, GA)是AA重要的体内环氧化代谢产物, GA细胞毒性和遗传毒性远远强于AA。研究表明, 大蒜素(allicin) 作为大蒜鳞茎中的主要功能成分, 对AA和GA引起的组织和细胞氧化损伤具有较强的保护作用。本文主要针对AA和GA的代谢毒性及大蒜素对AA和GA毒性的保护作用的研究进展进行了综述, 为大蒜素(或大蒜提取物)在食品加工中作为预防AA和GA毒性的膳食补充剂提供了一定的理论基础。

英文摘要:

      Acrylamide (AA) is one of the important endogenous contaminants in food and is classified by the International Agency for Research on Cancer (IARC) as a probable human carcinogen. Glycidamide(GA) is an important epoxide metabolite of AA in vivo, and its cytotoxicity and genotoxicity is stronger than that of AA. Recent studies showed that allicin had strong protective effects on the oxidative damage of tissues and cells caused by AA and GA. This paper focused on the metabolic toxicity of AA and GA, meanwhile the protective effects of allicin on the toxicity of AA and GA were also reviewed, in order to provide a theoretical basis of allicin (or even garlic extract) to be a possible dietary supplement for preventing the toxicity of AA and GA. KEY WORDS: acrylamide; glycidamide; allicin; metabolic toxicity; protective effect