Elucidation of Acrylamide Genotoxicity and Neurotoxicty and the Protective Role of Gallic Acid and Green Tea

 Elucidation of Acrylamide Genotoxicity and Neurotoxicty and the Protective Role of Gallic Acid and Green Tea

Objective : Acrylamide is a chemical compound used in many technological applications and can be formed naturally when foods, especially those are rich in sugars and low in protein cooked at high temperatures during (e.g., frying, grilling , baking or toasting ) . It has several harmful health effects including neurotoxicity, carcinogenicity, reproductive toxicity, genotoxicity, and mutagenicity. Humans have chronic contact with acrylamide through eating, e.g., fried potato chips and/or French fries; cereal products, including bread, breakfast cereals, cakes and biscuits; as well as, roasted coffee and probably also from smoking. This study was carried out to investigate the protective effects of gallic acid and green tea on brain damage induced by acrylamide in rats. Material and Methods: Biochemical analysis using antioxidant enzymes as a markers of toxicity , molecular study using comet assay indicating DNA degenerative effect and histopatological examination of brain tissue . Results: Acrylamide caused a significant decrease in serum butyryl cholinesterase , lactate dehydrogenase , glutathione-S-transferase , glutathione peroxidase , superoxide dismutase and catalase activities while malonaldehyde content was significantly increased, Comet assay revealed that acrylamide caused DNA degeneration in brain, While histopathological studies showed moderate to marked changes in brain tissue by acrylamide . Conclusion : All these findings greatly indicating the genotoxic and neurotoxic effect of acrylamide that improved by treatment with gallic acid or green tea.