Abstract
Acrylamide, a chemical of industrial use, which may be formed in thermally processed food, is known to produce various undesirable effects in animals and human beings. Some of these effects may be attributed to the adduct formation of acrylamide and its metabolite glycidamide with Guanine. We have modeled the adducts, making use of semi-empirical QM calculations to compare their stabilities. Our results support experimental findings reported in the literature.
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