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Updated: Jan 27, 2026

Studying the Effects of Matrix Stiffness on Cellular Function using Acrylamide-based Hydrogels
Published on: August 10, 2010
Acrylamide toxicity and cholinergic nervous system
M Kopanska1, R Muchacka2, J Czech3
1Department of Human Physiology, Faculty of Medicine, University of Rzeszow, Rzeszow, Poland. martakopanska@poczta.onet.pl.
Abstract:
Acrylamide (ACR) is a chemical compound, that forms in starchy food products during cooking at high-temperatures, including frying, baking, and roasting. ACR is a known lethal neurotoxin. The presented review suggests that the mechanism of ACR's neurotoxicity may be related to an impaired cholinergic transmission in the central and peripheral nervous system and redox imbalance. These may not only affect ongoing brain functions but also participate in etiology of neurodegeneration.
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