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Identification of acrolein metabolites in human buccal cells, blood, and urine after consumption of commercial fried food
SCOPE: Acrolein is a highly electrophilic α,β‐unsaturated aldehyde and is associated with human diseases. It is formed by Maillard reaction during food processing and could be detected in the emissions of overheated cooking oils. Consequently, humans are at risk of acrolein exposure through consumpt...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6526626/ https://www.ncbi.nlm.nih.gov/pubmed/31139379 http://dx.doi.org/10.1002/fsn3.1001 |