Food chemistry: Acrylamide is formed in the Maillard reaction

By D. Mottram, B. Wedzicha, A. Dodson. Nature, 2002

2,180 citations recorded by the source corpus.

View Paper: https://www.semanticscholar.org/paper/8579aef1019e26492414b707c1c4ffa79f306932

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Citations in the corpus

Nitrogen Assimilation and its Relevance to Crop Improvement (2010, background): “Recently, there has been a considerable revival of interest in the accumulation of asparagine in plant foodstuffs due to its capacity to combine with sugars in the Maillard reaction during cooking to form acrylamide, a highly toxic compound (Mottram et al., 2002; Halford et al., 2007).”
Starch: its metabolism, evolution, and biotechnological modification in plants. (2010, background): “to occur during frying, leading to an undesirable dark coloring of the fried products and to the production of toxic acrylamide (93).”
The human gut microbiome: ecology and recent evolutionary changes. (2011, background): “, the Maillard reaction produces acrylamide) (62, 86), and gut bacteria can further transform products of the Maillard reaction (100).”
Asparagine in plants (2007, methodology): “Table 6 Acrylamide produced in reactions at 175 C between glucose and amino acids [based on data in Mottram et al. (2002), with permission]”
Acrolein: sources, metabolism, and biomolecular interactions relevant to human health and disease. (2008, methodology): “[6] demonstrated that the formation of acrylamide from asparagine and methionine requires a carbonyl compound, suggesting the involvement of a Schiff base.”
Diet, nutrition and the prevention of cancer (2004, background): “However, the results of observational studies of fat and colorectal cancer have, overall, not been supportive of an association with fat intake, especially after adjusting for total energy intake 3,38 .”
Aldehyde Sources, Metabolism, Molecular Toxicity Mechanisms, and Possible Effects on Human Health (2005, background): “A Strecker degradation of the amino acid by glyoxal products of a Maillard reaction was proposed (Mottram et al., 2002). d. Aldehyde Drugs or Reactive Drug Metabolites Drugs that are aldehydes or form reactive aldehyde metabolites which cause side effect toxicity are summarized in Table 1.”
Korean traditional fermented soybean products: Jang (2015, background): “The amino acid produced during the fermentation process reacts with the saccharides and produces a brown substance called malanoidine by Maillard reaction [9].”
Sugars in crop plants (2011, background): “Acrylamide, for example, which was shown to be present in mainly plant-derived foods after high-temperature cooking and processing (Tareke et al., 2002) is a product of the Maillard reaction (Mottram et al., 2002; Stadler et al., 2002).”
Acrylamide in Baking Products: A Review Article (2011, background): “However, other routes may also be responsible (Wenzl et al. 2003; Stadler et al. 2002; Becalski et al. 2003; Mottram et al. 2002).”