2nd Edition

Principles of Food Toxicology

By Tõnu Püssa Copyright 2014
    414 Pages 69 B/W Illustrations
    by CRC Press

    Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a monograph dealing with principles of food toxicology as the whole, and, due to sufficiently increased number of references, a source of elaborated scientific information, the second edition has been significantly revised and updated with new theories, opinions, and methods. It also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, and flavor enhancers.

    See What’s New in the Second Edition:

    • Role of lymph in transport of xenobiotics
    • Reproductive and developmental toxicity, risk-benefit analysis
    • Trans fatty acids
    • Soybean as a source of possible toxicants
    • Aluminum from cookware
    • Glutamates
    • New chapter on food adulteration
    • Updated and additional references

    The book introduces the principles of toxicology at the molecular, cellular, and organism level. It provides a moderately rigorous treatment of biochemistry and chemistry with explanations of the mechanisms of toxic effect and medicinal consequences. The book arms toxicologists against new challenges in food safety brought on by long-term and often hard-to-diagnose effects of plant and animal toxicants that have already developed extensively by the time of discovery.

    Basics of Toxicology Connected to Food

    Introduction
    What is Toxicology?
    Short History of Toxicology
    Toxicity, Dose, and Response
    Integrated Effect of Toxic Substances
    Classification of Toxicants
    Some Toxicology-Related Principles of Basics of Cell Biology and Biochemistry
    References

    Routes of Xenobiotics in an Organism
    Entry and Absorption of Foreign Substances
    Distribution of Xenobiotics in an Organism
    Metabolism of Xenobiotics
    Elimination of Xenobiotics and their Metabolites from Organism
    Biomagnification
    Antidotes
    References

    Toxic Response
    Variability in Toxic Response
    Physiological Classification of Toxic Responses
    Molecular Mechanisms of Toxicity
    Biomarkers of Toxic Effect
    References

    Analytical Toxicology: Determination of Foreign Compounds
    Introduction
    Sample Preparation
    Mouse Bioassay: Functional Analysis
    Biological Methods: Biosensors
    Immunochemical Methods: Immunosensors
    . Spectrophotometric (Colorimetric) Methods

    Electrophoretic Methods
    Chromatographic Methods
    Detectors

    References

    Evaluation of Toxicity of Substances
    Epidemiological Studies
    Animal Tests
    Cell-Culture Tests—Elaboration of Alternative Methods
    Computer Calculations
    Acute Toxicity Tests
    Subacute/Chronic Toxicity Tests
    Chronic Toxicity Tests
    Specific Toxicity Tests
    References

    Toxicological Safety and Risk Analysis
    Toxicological Safety
    Risk Assessment
    Risk.Benefit Analysis
    References

    MAIN GROUPS OF FOOD-BORNE TOXICANTS
    Endogenous Plant Toxicants
    Lectins or Hemagglutinins
    Enzyme Inhibitors
    Alkaloids
    Cyanogenic Glycosides. Toxicity Mechanisms of HCN
    Phytoestrogens
    Glucosinolates
    Coumarin
    Thujones
    Toxic Amino Acids
    Toxic Lipids
    Oxalates
    Fluoroacetates
    Bracken Toxins
    Saponins
    Grayanotoxin
    Soybean as a Potential Source of Versatile Toxicants
    Mushroom Toxins
    Miscelleaneous
    Genetically Modified Plants
    References

    Geochemical Pollutants that Plants Absorb from Soil
    Arsenic
    Selenium
    Fluorine
    References

    Environmental Pollutants
    Toxic Elements
    Radionuclides
    Polychlorinated Biphenyls (PCB)
    Polychlorinated Dibenzodioxins and Dibenzofurans
    References

    Mycotoxins
    Overview
    Aflatoxins
    Ochratoxins
    Sterigmatocystin
    Zearalenone
    Fumonisins
    Trichothecenes
    Patulin
    Citrinin and Citreoviridin
    Ergot Toxins
    Other Mycotoxins
    Combined Toxicity of Mycotoxins
    References

    Animal Endogenous Poisons
    Prions
    Lactose
    Phytanic Acid
    Avidin
    Vitamins of Animal Origin
    References

    Food Toxicants from Aquatic Animals
    Shellfish Toxicants
    Fish Toxins
    References

    Pesticide Residues
    Overview
    Insecticides
    Herbicides
    Fungicides
    References

    Veterinary Drugs and Feed Additives
    Antibiotics
    Hormones
    Other Veterinary Drugs
    References

    Toxicants Unintentionally Entering Food During Processing, Storage, and Digestion of Food
    General
    Polycyclic Aromatic Hydrocarbons
    Alcohols
    Bacterial toxins
    Biogenic Vasoactive Amines
    Nitrates, Nitrites and Nitrosoamines
    Acrylamide and 5-Hydroxymethylfurfural
    Trans Fatty Acids
    Toxic Oxidation Products of PUFAs
    Chlorinated Propanols
    Food Contact Materials
    References

    Food Additives
    Traditional food additives
    Functional additives
    References

    Vitamins
    General
    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
    References

    Food Adulterations
    What is Food Adulteration?
    Melamime and Cyanuric Acid
    AnisatineToxic Oil Syndrome
    Epidemic Dropsy
    References


    Biography

    Tõnu Püssa