N-acetyl-S-(2-carbamoylethyl)cysteine (NAE) is a metabolite of acrylamide, which is detoxified through a two-step process.
First acrylamide is metabolized by the cytochrome P450s.
Second it is conjugated to glutathione in order to make it more water soluble.
Acrylamide is used in many industrial processes such as plastics, food packaging, cosmetics, nail polish, dyes, and treatment of drinking water.
Acrylamide can polymerize to form polyacrylamide. These chemicals are used in many industrial processes such as plastics, food packaging, cosmetics, dyes, and treatment of drinking water. Food and cigarette smoke are also two major sources of exposure. Acrylamide has been found in foods like potato chips and French fries. This is because asparagine, an important amino acid for central nervous system function, can produce acrylamide when cooked at high temperature in the presence of sugars. Foods rich in asparagine include asparagus, potatoes, legumes, nuts, seeds, beef, eggs, and fish, and are potential sources of exposure to acrylamide.
Acrylamide can cause skin irritation such as redness and peeling. It has also been tied to neuropathy regarding the central nervous system and the peripheral nervous system.
Long term exposure to acrylamide can produce motor and sensory polyneuropathy such as numbness of lower limbs, tingling of the fingers, vibratory loss, ataxic gait, and muscular atrophy.
High levels of acrylamide can elevate the risk of cancer and cause neurological damage. Supplementation with glutathione can assist in the elimination of this compound.
Acrylamide elimination can be accelerated by the supplementation of glutathione (reduced) either oral, intravenous, transdermal, or its precursor N-acetyl cysteine (NAC).
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