Introduction to Toxicology and Food

Published:
July 30, 2002 by CRC Press - 168 Pages
Author(s):
Tomris Altug, Ege University, Izmir, Turkey
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$81.95
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ISBN 9780849314568
Cat# 1456
 

Features

  • Identifies the nature, sources, and formation of toxic substances in foods
  • Covers new groups of contaminants such as fumonisins and bisphenol A and new food additives
  • Includes the legal and safety aspects as well as the functions of food additives
  • Discusses 12 groups of contaminants and their toxic effects, even when consumed in small amounts
  • Reviews the properties of 18 sources of natural compounds in foods that may cause adverse effects
  • Describes significant chemopreventers in the diet, presenting results of the most recent researches on this subject

    • Summary

    With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It examines the uses, harmful effects, and safety aspects of a variety of toxicants, including natural toxicants, contaminants, and food additives.

    The book begins with a general overview of the concepts and principles of toxicology. It describes its history and branches, toxic doses, stages of toxication, effect mechanisms of toxins, and toxicity tests. Then it covers the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants, and food additives. Finally, the book presents information about "chemopreventers" - those foods and food components that have antimutagenic or anticarcinogenic effects.

    With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, Introduction to Toxicology and Food is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists.

    Table of Contents

    GENERAL INFORMATION ON TOXICOLOGY
    The History of Toxicology
    Modern Toxicology
    Branches of Toxicology

    DEFINITION OF TOXICITY AND CLASSIFICATION OF TOXINS
    Toxicity
    Classification of Toxins

    TOXICATION
    Exposure, Entrance and Absorption
    Distribution, Accumulation and Translocation
    Metabolism
    Excretion

    THE EFFECT MECHANISM OF TOXINS
    Selective Effects
    Nonspecific Toxic Effects
    Special Toxic Effects

    TOXICITY TESTS
    In vivo Test Systems
    Short-Term (in vitro) Tests for Detecting Mutagenecity and Carcinogenecity
    Human Studies

    NATURAL SOURCES OF TOXICANTS IN FOODS
    Allergens
    Alkaloids
    Cyanogens
    Erucic Acid
    Favism
    Fungi
    Goitrogens
    Gossypol
    Hemaglutinins (Lectins)
    Lathyrogens
    Marine Animals
    Oxalates and Phytates
    Protease Inhibitors
    Saponins
    Tannins
    Trisaccharides
    Vasoactive Amines
    Vitamin Antagonists

    CONTAMINANTS
    Antibiotics
    Bacterial Toxins
    Hormones
    Mycotoxins
    N-nitroso Derivatives
    Packaging Materials
    Pesticides
    Polychlorinated Biphenyls (PCBs)
    Polychlorinated Dibenzodioxins and Dibenzofurans (PCDDFs)
    Polycyclic Aromatic Hydrocarbons (PAHs)
    Radionucleides
    Trace Metals

    FOOD ADDITIVES
    Functions of Food Additives
    Legal Aspects of Food Additives
    Safety Aspects of Food Additives
    General Principles on the Use of Food Additives
    Common Uses of Additives

    CHEMOPREVENTERS IN THE DIET
    Chemoprevention
    Methods for Studying Antigenotoxicity
    Mechanism of Action of Chemopreventers
    Significant Chemopreventers in the Human Diet
    Scope of Future Research on Chemoprevention

    REFERENCES

    INDEX

    Editorial Reviews

    "This text serves as an important adjunct to maintaining a basic understanding of the scientific issues surrounding the safety of foods. … Laid out in an easy reading style, with good structure, the reader is able to obtain a broad understanding of the concepts of food safety … readily and quickly. … [A] useful and informative text."
    - BTS Newsletter, Summer 2004


    "The book is well organized, easy to read, well documented, and…provides insights into the realities of nature, biology, food technology, and some human physiology. For that reason, the general public and the media should know about the existence of this little book."
    - M. Kroger, Emeritus, Pennsylvania State University, University Park Campus

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