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Taurine Found To Hinder Production Of Carcinogen Acrylamide In Baked, Fried Foods

March 28, 2011: 09:59 AM EST
Chinese researchers have found that the energy drink ingredient taurine inhibits the production of  the carcinogen acrylamide during the baking and frying process. Acrylamide is produced when sugar and the amino acid asparagines react during the baking, frying or toasting process. That reaction causes the brown color and flavor of baked or fried foods. Taurine, derived from the amino acid cysteine, is found naturally in seafood and meat and is believed to boost energy. When taurine is introduced in what is called the Maillard reaction, it reacts with the glucose and with any acrylamide, inhibiting its production by as much as 72 percent.
R. Hao, X. Leng, H. Jing , "Acrylamide–taurine adducts formation as a key mechanism for taurine’s inhibitory effect on acrylamide formation", International Journal of Food Science & Technology, March 28, 2011, © The Authors
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