Chapter 8: The Definition of Natural Products: Acrylamide as an Example

The question of the definition of natural products is considered in this chapter. The key question is the extent to which a given product is or is not considered to be ‘natural’. The example used is that of acrylamide which can be formed from the normal processing of some foods through the interaction of one natural product (asparagine) with another (a reducing sugar). By analogy, the chopping of plants of the genus Allium leads to the formation of a range of volatile sulfur compounds. Without the action of disrupting the plant tissue, no volatiles would be formed. It is generally considered that the volatile compounds are included in the class of ‘natural products’ and the question is whether the same logic applies to acrylamide. In attempting to answer this question, the topic of vitalism is revisited. The chapter then goes on to consider ways of preventing the formation of acrylamide (due to its undesirable toxicity) and to a more general discussion of food processing and the effect this may have on natural products.