Study links bamboo leaves to acrylamide reduction

by Jeff Gelski
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Antioxidants in bamboo leaves and green tea extracts may have an effect in reducing acrylamide, a carcinogen, in food, according to researchers at Zhejiang University in Zhejiang, China. The Journal of Food Science reported the study’s results on-line.

Researchers with the Department of Food Science and Nutrition in the School of Biosystems Engineering and Food Science investigated the formation and kinetics of acrylamide in an asparagine-glucose model. They spiked substrates with antioxidants of bamboo leaves and green tea extracts and heated the substrates in microwave at 180 degrees Celsius (356 degrees Fahrenheit). Results revealed a significant reduction in the formation of acrylamide.

Acrylamide may be formed when asparagine reacts with reducing sugars like glucose and fructose, according to the Council for Agricultural Science and Technology, Ames, Iowa. It may be present in plant-based foods, such as potato and wheat products, that are cooked at high temperatures.

This article can also be found in the digital edition of Food Business News, February 5, 2008, starting on Page 60. Click here to search that archive.

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