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Curry spice may blunt Acrylamide’s harm: Study 11-17-08
By Stephen Daniells
Curcumin, the natural pigment that gives the spice turmeric its yellow color,
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 milliliter 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.
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