Hidrocarbonetos Aromáticos Policíclicos nos Alimentos e seu Efeito Tóxico: uma revisão

• DOI: 10.22533/at.ed.03019130644

• Palavras-chave: Hidrocarbonetos policíclicos aromáticos, Alimentos, Carcinogênese.

• Keywords: Polycyclic aromatic hydrocarbons, Food, Carcinogenesis.

• Abstract:

  With the industrialization process, the use of new sources of raw materials

  and new manufacturing processes has led to the release of several compounds into the

  environment. Some of them demonstrate high capacity to pollute different environments

  as well as a biota that compose them, bringing serious harm. Aromatic Polycarbonic

  Hydrocarbons (PAHs), for their ease in diffusing through various environments, being

  present non-air and accumulating without soil, in the water, in the tissues of plants,

  animals and in man is pointed as a potential carcinogenic agent. It is observed the

  presence of compounds in foods such as meats, milks and derivatives, oils and fats,

  vegetables, cereals and water, among several studies report the relationship between

  PAHs and various non-human health problems. Therefore, this review evaluated the

  levels of the substance found in several foods and correlated toxicity to humans. The

  results show significant rates of PAHs in foods of both plant and animal origin as well

  as drinks that have a high consumption and the relationship with substances for the

  appearance of cancer and several other endocrine-metabolic disorders besides food

  consumption was observed. Type of antioxidant product and the effect of inhibiting

  PAHs in the body. With this, we see as please, more great ideas about a presence of

  components, without environment, without food and even more studies that show the

  effects that can be used.

• Número de páginas: 15