The DOI matches its Crossref record; 9 of the 9 references it cites were found in a registry or an index.
Acrolein: Sources, metabolism, and biomolecular interactions relevant to human health and disease
Open accessAbstract
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 include heat‐induced dehydration of glycerol, retro‐aldol cleavage of dehydrated carbohydrates, lipid peroxidation of polyunsaturated fatty acids, and Strecker degradation of methionine and threonine. Smoking of tobacco products equals or exceeds the total human exposure to acrolein from all other sources. The main endogenous sources of acrolein are myeloperoxidase‐mediated degradation of threonine and amine oxidase‐mediated degradation of spermine and spermidine, which may constitute a significant source of acrolein in situations of oxidative stress and inflammation. Acrolein is metabolized by conjugation with glutathione and excreted in the urine as mercapturic acid metabolites. Acrolein forms Michael adducts with ascorbic acid in vitro, but the biological relevance of this reaction is not clear. The biological effects of acrolein are a consequence of its reactivity towards biological nucleophiles such as guanine in DNA and cysteine, lysine, histidine, and arginine residues in critical regions of nuclear factors, proteases, and other proteins. Acrolein adduction disrupts the function of these biomacromolecules which may result in mutations, altered gene transcription, and modulation of apoptosis.
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Cites
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BackgroundTwo Distinct Pathways of Formation of 4-Hydroxynonenal
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Cited by
Vitamins C and E: Beneficial effects from a mechanistic perspective
Traber, M. G., & Stevens, J. F. (2011) · Free Radical Biology and Medicine · doi:10.1016/j.freeradbiomed.2011.05.017 · Cited by 1,076
Self-citationVistoli, G., De Maddis, D., Cipak, A., Zarkovic, N., Carini, M., & Aldini, G. (2013) · Free Radical Research · doi:10.3109/10715762.2013.815348 · Cited by 823
Role of Lactobacillus reuteri in Human Health and Diseases
Mu, Q., Tavella, V. J., & Luo, X. M. (2018) · Frontiers in Microbiology · doi:10.3389/fmicb.2018.00757 · Cited by 744
Allocati, N., Masulli, M., Di Ilio, C., & Federici, L. (2018) · Oncogenesis · doi:10.1038/s41389-017-0025-3 · Cited by 625
Redox Signaling by Reactive Electrophiles and Oxidants
Parvez, S., Long, M. J. C., Poganik, J. R., & Aye, Y. (2018) · Chemical Reviews · doi:10.1021/acs.chemrev.7b00698 · Cited by 359
Metadata
- Authors
- Stevens, J. F., & Maier, C. S.
- Venue
- Molecular Nutrition & Food Research
- Publisher
- Wiley
- Published
- 2008-01
- Volume
- 52
- Issue
- 1
- Pages
- 7-25
- ISSN
- 1613-4125 (ISSN-L)
- 1613-4133
- OpenAlex
- W2056215168
- Cited by
- 755
- References
- 9
- FWCI
- 9.70
- Type
- journal article
- Language
- en
- Open access
- green
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