Natural toxins in food crops and their changes during processing

J. Hajšlová, V. Schulzová, P. Botek and J. Lojza
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J. Hajšlová: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: jana.hajslova@vscht.cz
V. Schulzová: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: jana.hajslova@vscht.cz
P. Botek: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: jana.hajslova@vscht.cz
J. Lojza: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: jana.hajslova@vscht.cz

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S29-S34

Abstract: Many food plant contain specific secondary metabolites which are classified as toxins or antinutrients for humans. In this short review main groups of these bioactive compounds are introduced, potential hazard posed for consumers and related regulatory aspects are mentioned. Substances which are currently of greatest concern are discussed in a greater detail. Phytoestrogens and glucosinolates are shown as compounds that may under certain conditions, exhibit health protecting effects, toxic glycoalkaloids, have been selected as an exampleof toxins occurring in staple crop, lectins and pyrrolizidine alkaloids represent as toxins responsible for recently documented outbreaks of food poisoning.

Keywords: natural toxins; plant secondary metabolites; food poisoning; phytoestrogens; glucosinolates; glycoalkaloids; lectins; pyrrolizidine alkaloids (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10606-cjfs

DOI: 10.17221/10606-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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