Chinese researchers are calling for increased attention to the structure of acrylamides as antioxidants may be able to help prevent their formation in food, according to this article. While some progress has been made, "there are confusing results in the literature, where some studies claim mitigation while others no effect or even an increase," they said. These variances suggest that antioxidants with different structures are reacting with either acrylamide, acrylamide precursors or intermediates, resulting in different effects.

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