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2.1 Carbohydrates as a source of acrolein Heating or baking of carbohydrate-containing foods results in the formation of reactive carbohydrate intermediates that can undergo carbon-carbon cleavage or react with amino acid residues in proteins

Nutrition Research, 24 (8), 593-602

Proband The key family member who is cooperative with respect to his or her diagnosis and who is a signature member of the cancer-prone family

At temperatures above 500 C, eumelanin, pheomelanin, and DHN-melanin begin to undergo significant pyrolysis, producing several aromatic compounds, such as benzene, pyrrole, indole and their derivatives (Guo et al

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