الفهرس 
1. INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Acrylamide is a chemical compound used in many technological applications and can be formed naturally when foods, especially those are rich in sugars and low in protein cooked, at high temperatures during (e.g., frying, grilling , baking or toasting ) . It has several harmful health effects including neurotoxicity, carcinogenicity, reproductive toxicity, genotoxicity, and mutagenicity typically in the range of 1 μg/kg body weight (bw)/day. Humans have chronic contact with acrylamide through eating, e.g., fried potato chips and/or French fries; cereal products, including bread, breakfast cereals, cakes and biscuits; as well as, roasted coffee and probably also from smoking. Acrylamide could negatively affect or injure the embryo, fetus, and infant when the mother is exposed to it. The main purpose of this work was to study the protective effects of some phytochemicals and their rich natural sources such as curcumin and turmeric or gallic acid and green tea respectively on the brain and liver damage induced by acrylamide in rats by biochemical , molecular and histopatological studies and investigate the effect of these phytochemicals and their rich natural sources on the reduction of acrylamide formation during frying process of potato chips by using technological treatments for oil. Moisture, protein, fat, ash and some minerals were determined in the tested herbs (turmeric and green tea). Carbohydrate was calculated by difference. The results were recorded as dry matter basis.