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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...

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Detalles Bibliográficos
Autores principales: Wang, Tse‐Wen, Liu, Jin‐Hui, Tsou, Han‐Hsing, Liu, Tsung‐Yun, Wang, Hsiang‐Tsui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
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

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