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Chips from carcinogens deliver bamboo

January 24 2007

The content of carcinogenic acrylamide in chips and fries at the 75% reduces the pre-processing of raw potato antioxidant-rich extract of bamboo leaves. Acrylamide - a carcinogen formed when frying and other types of heat treatment of foods high in starch.

According to researchers from China, pre-dive prepared for frying potatoes in the extract of bamboo leaves inhibits the formation of carcinogenic acrylamide. Bamboo Extract contains a large number of compounds with antioxidant properties, including flavonoids, lactones and phenolic acids, permitted for use as additives in foods. Tells Century

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