Page 133 - Phytochemistry 2 (06-PG 605)

 Acrylamide: reaction between amino acid and
carbonyls(carbohydrates containing reducing sugars),
when heated to high temperature. Occur in potato
chips,
toasted bread,…...
high content of asparagine amino acid is present in

dairy,eggs,
poultry, beef, sea foods, potatoes, nuts, whole
grains.low cotent in vegetables and fruits.

 Aflatoxins

 Compounds containing cadmium, chromium, lead, nickel
 Aromatic amines and amino azo dyes
 Pyrrolyzidine alkaloids

Medications e.g. alkylating agents,
immunosuppressives