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Acrolein: Sources, metabolism, and biomolecular interactions relevant to human health and disease
Acrolein (2-propenal) is ubiquitously present in (cooked) foods and in the environment. It is formed from carbohydrates, vegetable oils and animal fats, amino acids during heating of foods, and by combustion of petroleum fuels and biodiesel. Chemical reactions responsible for release of acrolein inc...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
2008
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2423340/ https://ncbi.nlm.nih.gov/pubmed/18203133 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/mnfr.200700412 |
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