Origin and Fate of Acrolein in Foods

Kaiyu Jiang, Caihuan Huang, Fu Liu, Jie Zheng, Juanying Ou, Danyue Zhao, Shiyi Ou

Research output: Journal article publicationReview articleAcademic researchpeer-review

Abstract

Acrolein is a highly toxic agent that may promote the occurrence and development of various diseases. Acrolein is pervasive in all kinds of foods, and dietary intake is one of the main routes of human exposure to acrolein. Considering that acrolein is substantially eliminated after its formation during food processing and re-exposed in the human body after ingestion and metabo-lism, the origin and fate of acrolein must be traced in food. Focusing on molecular mechanisms, this review introduces the formation of acrolein in food and summarises both in vitro and in vivo fates of acrolein based on its interactions with small molecules and biomacromolecules. Future investigation of acrolein from different perspectives is also discussed.

Original languageEnglish
Article number1976
JournalFoods
Volume11
Issue number13
DOIs
Publication statusPublished - 3 Jul 2022

Keywords

  • acrolein
  • conversion
  • foods
  • formation
  • interactions
  • metabolism
  • molecular mechanisms

ASJC Scopus subject areas

  • Food Science
  • Microbiology
  • Health(social science)
  • Health Professions (miscellaneous)
  • Plant Science

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