Principles of food toxicology

著者

書誌事項

Principles of food toxicology

Tõnu Püssa

CRC Press, c2008

大学図書館所蔵 件 / 全4件

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注記

Includes bibliographical references and index

内容説明・目次

内容説明

While food is an essential source of energy, nutrients, building materials, and even pleasure, it also contains compounds that can potentially evoke greater or lesser health disorders. Toxins can originate from the raw materials or invade during processing, transportation, and storage. They can be intentionally added in the form of "harmless" food preservatives or health-promoting functional ingredients that can become toxic in combination or under environmental stressors. The continuous physical and biochemical processes that food undergoes indicate that there is always the chance for toxicity in even the most innocuous foods. Skillfully combining theory and applications, Principles of Food Toxicology presents general and food-specific principles of toxicology with vivid examples of food-related poisons and poisonings from around the world. Beginning with an introduction to the principles of toxicology at the molecular, cellular, and organism level, the author uses highly detailed, yet accessible information, to emphasize the biochemical mechanisms of toxic effects. He explains the routes of absorption, metabolism, and elimination; toxic response; the determination of foreign substances; and the evaluation of toxicity and risk analysis. The second part is a systemic characterization of the most important food borne toxicants. The book divides a wealth of information into toxicants from plants and soils, environmental toxins, mycotoxins, marine and animal toxins, pesticide residues, food additives, and toxins that enter food during processing and storage, as well as digestion. The book also includes an extensive glossary. Drawing from the author's more than 30 years of experience researching and teaching biochemistry and toxicology, Principles of Food Toxicology provides a complete look at the mechanisms and sources of toxicity found in our food sources.

目次

  • BASICS OF TOXICOLOGY CONNECTED TO FOOD Introduction What is Toxicology? Short History of Toxicology Dose and Response Interactions of Toxic Substances Classification of Toxicants Some Toxicology-Related Principles of Cellular Biology and Biochemistry Routes of Xenobiotics in Organism Entry and Absorption of Foreign Compounds Distribution of the Xenobiotics in the Organism Metabolism of Xenobiotics Elimination of Xenobiotics and/or Metabolites from Organism Biomagnification Antidotes Toxic Response Variability of Toxic Response Types of Toxic Response Molecular Mechanisms of Toxicity Biomarkers of Toxic Effect Analytical Toxicology Determination of Foreign Compounds General Principles Hyphenated Chromatographic and Spectrophotometric Methods Immunological Methods for Sample Preparation and Analysis Evaluation of Toxicity of Substances Epidemiological Studies Animal Tests Cell Culture Tests Computer Calculations Acute Toxicity Tests Subacute/Chronic Toxicity Tests Chronic Toxicity Tests
  • Acceptable Daily Intake Other Toxicity Tests Toxicological Safety and Risk Analysis Toxicological Safety Risk Assessment Internet Sources of Toxicological Information MAIN GROUPS OF FOOD-BORNE TOXICANTS Endogenous Plant Toxicants Lectins or Hemagglutinins
  • Ricin Enzyme Inhibitors Alkaloids Cyanogenic Glucosides
  • Toxicity Mechanism of HCN Phytoestrogens Glucosinolates Coumarin Thujones Anisatine Toxic Amino Acids Toxic Lipids Oxalates Fluoroacetates Bracken toxins Saponins Grayanotoxin Mushroom Toxins Geochemical Pollutants that a Plant Assimilates from Soil Arsenic Selenium Fluorine Environmental Pollutants Toxic Chemical Elements Radionuclides Polychlorinated Biphenyls (PCB) Polychlorinated Dibenzodioxins and Dibenzofurans Mycotoxins Overview Aflatoxins Ochratoxins Sterigmatocystin Zearalenone Fumonisins Trichothecenes Patulin Citrinin and Citreoviridin Ergot Toxins Other Mycotoxins Combined Toxicity of Mycotoxins. Animal Endogenous Toxins Prions Lactose Phytanic acid Avidin Vitamins of Animal Origin Food Toxins from Sea Shellfish Toxicants Fish Toxins Pesticide Residues Overview of Pesticides Insecticides Herbicides Fungicides Veterinary Drugs and Feed Additives Antibiotics Hormones Other Veterinary Drugs Toxicants Unintentionally Entering Food during Processing, Storage and Digestion General Polycyclic Aromatic Hydrocarbons (PAH) Alcohols Bacterial Toxins Biogenic Vasoactive Amines Nitrates, Nitrites and Nitrosoamines. Acrylamide. Chlorinated Propanols Phthalates Bisphenols Food Additives Traditional Food Additives Functional Additives Vitamins General Principles Vitamin A
  • Phenomenon of Smokers. Vitamin D Vitamin E Vitamin K Vitamin B2 Vitamin B6 Vitamin C Vitamin B3 Diagnosing and Therapy of Vitamin Intoxications Glossary

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