Curry spice may blunt acrylamide’s harm:
Study
Source of Article: http://www.foodnavigator.com/Science-Nutrition/Curry-spice-may-blunt-acrylamide-s-harm-Study
By Stephen Daniells,
17-Nov-2008
Curcumin, the
natural pigment that gives the spice turmeric its yellow colour, may reduce
the potential detrimental effects of acrylamide,
says a new study from China.
The compound curcumin may exert an antioxidant effect and prevent
the cytotoxic and genotoxic
effects of acrylamide, according to findings of a
cell study with human cells published in the Journal of Agricultural and
Food Chemistry.
“Consumption of curcumin may be a plausible way to prevent acrylamide-mediated genotoxicity,” wrote lead author Jun
Cao from Dalian
Medical University.
Acrylamide is a
potential carcinogen that is created when starchy foods are baked, roasted,
fried or toasted. It first hit the headlines in 2002, when scientists at the
Swedish Food Administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in
carbohydrate-rich foods.
Despite being a
carcinogen in the laboratory, many epidemiological studies have reported that
everyday exposure to acrylamide in food is too low to be of concern.
Study details
The new study built on
previous findings that acrylamide led to increases
in the formation of reactive oxygen species (ROS) and damage to DNA in the
HepG2 cell line.
A concentration of 2.5
micrograms per millilitre was effective at reducing the acrylamide-induced
ROS production, as well as the preventing the fragmentation of DNA, and
effects of cytotoxicity, report Cao and co-workers.
Commenting on the mechanism,
the researchers noted that it was probably due to the antioxidant effects of curcumin.
Tastes of the orient
Previous research from
China
has reported that extracts of green tea and bamboo leaf may also reduce acrylamide formation in foods.
Researchers from Zhejiang University’s Department of Food
Science and Nutrition reported that extracts from bamboo leaves and green tea
could reduce the formation of acrylamide by 74.4
per cent and 74.3 per cent, respectively, when used at a level of 0.1 micrograms.
Reducing acrylamide
Manufacturers have
adapted their food processing to reduce acrylamide
formation with techniques such as bakers reducing sugar or heat. However,
this was said to impact on taste.
Both DSM and Novozymes have therefore developed enzymes designed to
help manufacturers reduce acrylamide in their
products without impacting on sensory properties.
Source: Journal of
Agricultural and Food Chemistry
Published online ahead of print, ASAP article, doi:
10.1021/jf8026827
“Curcumin Attenuates Acrylamide-Induced Cytotoxicity and Genotoxicity
in HepG2 Cells by ROS Scavenging”
Authors: J. Cao, Y. Liu, L. Jia, L.-P.
Jiang, C.-Y. Geng, X.-F. Yao, Y. Kong, B.-N. Jiang, L.-F. Zhong
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