Researchers develop compounds that inhibit carcinogens
The Higher Council for Scientific Research has developed a natural food coveragethat simultaneously inhibits the formation during cooking of two carcinogens:acrylamide and hydroxymethylfurfural. Both compounds are generated from the reaction of sugars and amino acids, mainly in baked and fried. The CSIC in its research,… Leer más »Researchers develop compounds that inhibit carcinogens

