Abstract
AbstractThis special issue of Molecular Nutrition & Food Research is dedicated to acrolein (2‐propenal), a constituent of many foods that has poorly understood long‐term effects on human health. Acrolein is primarily formed from carbohydrates, lipids and certain amino acids in foods by heat treatment. Besides intake of acrolein via the diet, humans are exposed to acrolein through inhalation of vapors emitted from heated cooking oils, cigarette smoke, and inhalation of combustion products of fossil fuels. Finally, acrolein is formed endogenously as a product of polyamine metabolism and oxidative stressThese and other aspects are covered in this special issue by nine reviews and three research articles.
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