Introduction to Food Toxicology (eBook)

Leonard F. Bjeldanes, Takayuki Shibamoto (Autoren)

eBook Download: EPUB

2009 | 2. Auflage
320 Seiten
Elsevier Science (Verlag)
978-0-08-092153-2 (ISBN)

Infos

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occuring or having been introduced by industry or food processing methods. This second edition of Introduction to Food Toxicology explores these development while continuing to provide a core understanding of the basic principles of food toxicology.

Introduction to Food Toxicology 2nd edition includes new and updated coverage of key topics including the circulatory systems and their influence on toxicity, molecular mechanisms of absorption and excretion, the multiplicity and specificity of phase I and II reactions, toxins from marine food sources including the growing number of toxins from symbiotic bacteria, algae and plankton, focus on the occurrence and modes of action of the central mycotoxins and information on emerging problems, including fumonisins, regulations, including the Food Quality Control Act, solid-pfase extraction, immuno assay, and LC/MS, mechanisms of regulation of xenobiotic activation and deactivation, developments in the modes of action and impact of natural toxins in food plants, a comprehensive review of the issues surrounding dioxins, the function of antioxidants and their toxicological aspects, acrylamide, its occurrence, toxicity and regulation on its use, phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants and diet and drug interactions.

*New information on:
--Solid-phase extraction, immuno assay, and LC/MS
--Mechanisms of regulation of xenobiotic activation and deactivation
--Developments in the modes of action and impact of natural toxins in food plants
--A comprehensive review of the issues surrounding dioxins
--The function of antioxidants and their toxicological aspects
--Acrylamide, its occurrence, toxicity and regulation on its use
--Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants
--Diet and drug interactions

---

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology. - Solid-phase extraction, immunoassay, and LC/MS- Mechanisms of regulation of xenobiotic activation and deactivation- Developments in the modes of action and impact of natural toxins in food plants- A comprehensive review of the issues surrounding dioxins- The function of antioxidants and their toxicological aspects- Acrylamide, its occurrence, toxicity and regulation on its use- Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants- Diet and drug interactions

Inhalt

Front Cover 1
Introduction to Food Toxicology 4
Copyright Page 5
Table of Contents 6
Preface 11
Chapter 1: Principles of Toxicology 12
Branches of Toxicology 15
Dose-Response 16
Potency 19
Hormesis 20
Margin of Safety 21
Biologic Factors That Influence Toxicity 23
Absorption 24
Types of Membrane Transport 27
Toxin Absorption in the Alimentary Tract 29
Intestinal Microflora 30
The Blood-Brain Barrier 31
Xenobiotic Absorption into Lymph 32
Translocation 33
Distribution 34
Storage 36
Organ Storage 36
Lipid Storage 37
Bone Storage 37
Excretion 38
Kidney 38
Effects of Maturation on Kidney Excretion 40
Fecal Excretion of Xenobiotics 40
Additional Readings 42
Chapter 2: Determination of Toxicants in Foods 44
Sampling 46
Qualitative and Quantitative Analyses of Toxicants in Foods 46
Sample Preparation for Analysis of Toxicants 47
Isolation and Identification by Chromatography 51
Biological Determination of Toxicants 52
Acute Toxicity 52
Genetic Toxicity 53
Bioassay 54
Metabolism 58
Subchronic Toxicity 58
Teratogenesis 59
Chronic Toxicity 61
Suggestions for Further Reading 63
Chapter 3: Biotransformation 64
Phase I Reactions 65
Phase II Reactions 68
Phase I Enzymes 72
Cytochrome P450 72
CYP3A4 75
CYP1B1 77
CYP2E1 79
Peroxidases 81
Flavin-Containing Monooxygenase (FMO) 84
Epoxide Hydrolase (EH) 85
Esterases 87
Carboxylesterases (CES) 87
Paraoxonase 88
Phase II Xenobiotic Metabolism 89
Glucuronide Conjugation 90
Sulfate Conjugation 91
Glutathione Conjugation 92
Additional Reading 94
Chapter 4: Chemical Carcinogenesis 96
Definitions 96
Phases of Carcinogenesis 97
Initiation 97
Promotion 99
Progression 99
Angiogenesis 100
Cancer Epidemiology 103
Dietary Guidelines for Cancer Prevention 106
Additional Reading 108
Chapter 5: Natural Toxins in Animal Foodstuffs 110
Natural Toxins in Land Animal Foodstuffs 110
Bile Acids 111
Vitamin A 111
Transmissible Spongiform Encephalopathies (TSEs) and Prions 113
Discovery of Bovine Spongiform Encephalopathy (BSE) 113
Discovery of Toxic Principle, Prion 114
Mode of Action of Prion 115
Natural Toxins in Marine Foodstuffs 115
Tetrodotoxin-Puffer Fish Poison 116
Paralytic Shellfish Poisoning (PSP) 119
Ciguatera 122
Neurotoxic Shellfish Poisoning (NSP) 124
Amnesic Shellfish Poisoning (ASP) 126
Voltage-Gated Na+ Channels 128
Scombroid Fish Poisoning 129
Suggested Further Reading 132
Chapter 6: Toxic Phytochemicals 134
Phytotoxins 135
Goitrogens 135
Environmental Antithyroid Substances 138
Favism 140
Neurolathyrism 144
Cyanogenic Glycosides 145
Lectins 149
Vasoactive Amines 152
Caffeine 154
Curare 157
Strychnine 158
Atropine 160
Phytoalexins 163
Herb-Drug Interactions 165
Suggestions for Further Reading 169
Chapter 7: Toxins from Fungi 170
Mycotoxins 170
Ergotism 171
Alimentary Toxic Aleukia 174
Fumonisins 176
Aflatoxin 178
Mushrooms 187
Amanita phalloides 187
Amanita muscaria 189
Psilocybe 191
Additional Reading 191
Chapter 8: Food Contaminants from Industrial Wastes 192
Chlorinated Hydrocarbons 192
Polychlorinated Biphenyls (PCBs) 192
Polychlorinated Dibenzo-p-dioxins (PCDDs) 198
Heavy Metals 203
Arsenic 204
Lead 207
Mercury 213
Cadmium 217
Suggestions for Further Readings 220
Chapter 9: Pesticide Residues in Foods 222
What Is a Pesticide? 222
History 223
Pesticides in the Food Chain 225
Regulations 227
Insecticides 229
DDT 229
Chlorinated Cyclodiene Insecticides 231
Organophosphate Insecticides 233
Carbamate Insecticides 236
Herbicides 237
Chlorophenoxy Acid Esters 237
Naturally Occurring Pesticides 238
Suggestions for Further Reading 239
Chapter 10: Food Additives 240
Regulations 243
Preservatives 248
Benzoic Acid 249
Sorbic Acid and Potassium Sorbate 251
Hydrogen Peroxide 252
AF-2 [2-(-furyl)-3-(5-nitro-2-furyl)acrylamide] 252
Antioxidants 253
L-Ascorbic Acid (Vitamin C) 254
dl-alpha-Tocopherol (Vitamin E) 254
Propyl Gallate 255
Butylated Hydroxyanisol and Butylated Hydroxytoluene 255
Sweeteners 256
Saccharin and Sodium Saccharin 256
Sodium Cyclamate 257
Coloring Agents 258
Amaranth (FD& C Red No. 2)
Tartrazine (FD& C Yellow No. 4)
Flavoring Agents 261
Methyl Anthranilate 261
Safrole (1-Allyl-3,4-Methylenedioxybenzene) 262
Diacetyl (2,3-butane dione) 262
Flavor Enhancers 263
Suggestions for Further Reading 263
Chapter 11: Toxicants Formed During Food Processing 264
Polycyclic Aromatic Hydrocarbons (PAHs) 266
Occurrence 267
Benzo[a]pyrene (BP) 268
Maillard Reaction Products 271
Polycyclic Aromatic Amines (PAA) 272
Occurrence 272
Toxicity 273
N-Nitrosamines 276
Precursors 276
Occurrence in Various Foods 277
Toxicity 278
Mode of Toxic Action 278
General Considerations 279
Acrylamide 280
Formation Mechanisms of Acrylamide in Foods 281
Toxicity 283
Mode of Action 283
General Considerations 284
Food Irradiation 284
Suggestions for Further Reading 286
Chapter 12: Food Factors and Health 288
Probiotics, Prebiotics, and Synbiotics 289
Probiotics 289
Prebiotics 289
Synbiotics 291
Antioxidants 292
The Role of Oxygen in Living Organisms 292
In vivo Balance Between Oxidants and Antioxidants 293
Lipid Peroxidation 294
Toxicity of RCCs 296
Functional Components Found in Food for Disease Prevention 297
Suggestions for Further Reading 302
Index 304
Food Science and Technology 318

Produkt-Details

• Erscheint lt. Verlag: 24.3.2009
• Sprache: englisch
• Themenwelt: Medizin / Pharmazie ► Gesundheitsfachberufe
• Themenwelt: Studium ► 2. Studienabschnitt (Klinik) ► Pharmakologie / Toxikologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• ISBN-10: 0-08-092153-1 / 0080921531
• ISBN-13: 978-0-08-092153-2 / 9780080921532