Protective Effects of Natural Products against Acrylamide-Induced Hepatotoxicity

Abstract

Humans are heavily exposed to acrylamide (AA), a Maillard reaction product present in everyday diet. However, only recently, the European Commission set recommendations for monitoring AA levels in certain foods. Owing to their quick metabolism after intake, both AA and its adducts induce oxidative stress and inflammatory processes, as well as, histopathological alterations in the liver. To date, the exact concentration and the length of exposure associated with AA adverse effects remain unclear. A diverse number of natural products have been investigated in attempts to identify their protective effects against liver disorder. This review aims to highlight the significance of several phytochemicals and phytochemical mixtures in ameliorating AA-induced hepatotoxicity. Among phytochemicals, quercetin, morin, thymoquinone, allicin, alpha-lipoic acid, ellagic acid, curcumin, cysteine and carvacrol, revealed anti-inflammatory, antioxidant, hepatoprotective, antiapoptotic and DNA-protective effects. On the other hand, among phytochemical mixtures, Carica papaya, wine polyphenols, pomegranate juice, anthocyanins and propolis, showed anti-inflammatory, antioxidant, hepatoprotective and antiapoptotic properties against AA-induced hepatotoxicity. Further studies are needed in order to elucidate the major natural products, as well as, the molecular mechanisms underlying their hepatoprotective effects in AA-related hepatoxicity. Additionally, the safety of their application should be investigated. Having in mind that AA levels in food cannot be completely controlled, well-designed clinical trials could enable the development and application of new pharmaceutical products aiming to prevent and alleviate AA-induced hepatotoxicity.