Erdemli, M. E.Turkoz, Y.Altinoz, E.Elibol, E.Dogan, Z.2024-09-292024-09-2920160960-32711477-0903https://doi.org/10.1177/0960327116632049https://hdl.handle.net/20.500.14619/6476A liberal amount of acrylamide (AA) is produced as a result of frying or baking foods in high temperatures, and individuals take certain amounts of AA everyday by consuming these food items. Pregnant women are also exposed to AA originating from food during pregnancy and their fetus are probably affected. The rats were divided into five different groups: control (C), corn oil (CO), vitamin E (Vit E), AA, and Vit E + AA, with eight pregnant rats in each group. On the 20th day of pregnancy, fetuses were removed and brain tissues of fetuses were examined for biochemical and histological changes. AA caused degeneration in neuron structures in fetal brain tissue and caused hemorrhagic damages; dramatically decreased brain-derived neurotrophic factor levels; increased malondialdehyde, total oxidant capacity levels; and decreased reduced glutathione and total antioxidant capacity levels (p < 0.05). On the other hand, it was determined that the Vit E, a neuroprotectant and a powerful antioxidant, suppressed the effects of AA on fetal development and fetal brain tissue damage for the above-mentioned parameters (p < 0.05). It is recommended to consume food containing Vit E as a protection to minimize the toxic effects of food-oriented AA on fetus development due to the widespread nature of fast-food culture in today's life and the impossibility of protection from AA toxicity.eninfo:eu-repo/semantics/closedAccessAcrylamidevitamin Epregnancybrain-derived neurotrophic factor (BDNF)oxidative stressArticle10.1177/09603271166320492-s2.0-8499461922313441226916244Q2133735WOS:000387361200010Q3