Introduction to Toxicology and Food

by Altug; Tomris

• ISBN13: 9780849314568
• ISBN10: 0849314569
• Edition: 1st
• Format: Hardcover
• Copyright: 2002-07-30
• Publisher: CRC Press

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	1	(6)
Introduction	1	(1)
The History of Toxicology	2	(1)
Modern Toxicology	3	(1)
Branches of Toxicology	3	(4)
Analytical Toxicology	3	(1)
Biochemical Toxicology	4	(1)
Economic Toxicology	4	(1)
Environmental Toxicology	4	(1)
Forensic and Clinical Toxicology	5	(1)
Genetic, Reproductive and Developmental Toxicology	5	(1)
Juridical Toxicology	6	(1)
Industrial Toxicology	6	(1)
Definition of Toxicity and Classification of Toxins	7	(6)
Toxicity	7	(2)
Classification of Toxins	9	(4)
Classification According to Their Toxic Doses	9	(1)
Classification According to the Methods of Isolation from Natural Sources	9	(1)
Classification According to Physical States	10	(1)
Classification According to Their Use, Labels and Chemical Structures	10	(1)
Classification According to Physiological Effects	10	(1)
Classification According to Their Isolations: Qualitative and Quantitative Methods of Analysis	10	(3)
Toxication	13	(10)
Exposure, Entrance and Absorption	13	(3)
Exposure	13	(1)
Entrance	14	(1)
Absorption	15	(1)
Enterohepatic Cycle	16	(1)
Special Biological Inhibitors	16	(1)
Distribution, Accumulation and Translocation	16	(2)
Distribution	16	(1)
Accumulation	17	(1)
Translocation	18	(1)
Metabolism	18	(3)
Factors that Affect the Rate of Metabolism	19	(2)
Excretion	21	(2)
The Effect Mechanism of Toxins	23	(8)
Selective Effects	23	(1)
Nonspecific Toxic Effects	23	(1)
Special Toxic Effects	24	(7)
Mutagenesis	24	(1)
Carcinogenesis	24	(2)
Teratogenesis	26	(5)
Toxicity Tests	31	(8)
In Vivo Test Systems	31	(3)
Acute Toxicity Tests	32	(1)
Subacute/Subchronic Toxicity Tests	33	(1)
Chronic Toxicity Tests	33	(1)
Short-Term (In Vitro) Tests for Detecting Mutagenicity and Carcinogenicity	34	(1)
Human Studies	35	(4)
Epidemiological Studies	35	(1)
Biomarker Research	36	(1)
Toxicity Tests for Hazard Characterization in Foods	37	(2)
Natural Sources of Toxicants in Foods	39	(14)
Allergens	41	(2)
Alkaloids	43	(1)
Cyanogens	44	(1)
Erucic Acid	44	(1)
Favism	45	(1)
Fungi	45	(2)
Goitrogens	47	(1)
Gossypol	47	(1)
Hemaglutinins (Lectins)	47	(1)
Lathyrogens	48	(1)
Marine Animals	48	(2)
Oxalates and Phytates	50	(1)
Protease Inhibitors	51	(1)
Saponins	51	(1)
Tannins	51	(1)
Trisaccharides	52	(1)
Vasoactive Amines	52	(1)
Vitamin Antagonists	52	(1)
Contaminants	53	(28)
Antibiotics	54	(1)
Bacterial Toxins	55	(4)
Hormones	59	(1)
Mycotoxins	59	(6)
Aflatoxins	60	(1)
Citrinin	61	(1)
Ergot	62	(1)
Fumonisins	62	(1)
Ochratoxins	63	(1)
Patulin	63	(1)
Sterigmatocystin	64	(1)
Trichothecenes	64	(1)
Zearalenone	65	(1)
Miscellaneous Mycotoxins	65	(1)
N-nitroso derivatives	65	(2)
Packaging Materials	67	(2)
Pesticides	69	(2)
Polychlorinated Biphenyls (PCBs)	71	(1)
Polychlorinated Dibenzodioxins and Dibenzofurans (PCDDFs)	72	(1)
Polycyclic Aromatic Hydrocarbons (PAHs)	73	(2)
Radionuclides	75	(1)
Trace Metals	76	(5)
Arsenic	76	(1)
Cadmium	77	(1)
Mercury	77	(1)
Nickel	78	(1)
Lead	79	(2)
Food Additives	81	(24)
Functions of Food Additives	81	(1)
Legal Aspects of Food Additives	82	(4)
Safety Aspects of Food Additives	86	(1)
General Principles on the Use of Food Additives	87	(2)
Common Uses of Additives	89	(16)
Acids	89	(1)
Acidity Regulators	90	(1)
Anticaking Agents	90	(1)
Antifoaming Agents	91	(1)
Antioxidants	91	(1)
Bulking Agents	92	(1)
Coloring Agents	92	(1)
Color Retention Agents	93	(1)
Emulsifiers	94	(1)
Emulsifying Salts	94	(1)
Firming Agents	94	(1)
Flavorings	95	(1)
Flavoring Substances	95	(1)
Flavoring Preparations	96	(1)
Process Flavorings	97	(1)
Smoke Flavorings	97	(1)
Flavor Enhancers	97	(1)
Flour Treatment Agents	98	(1)
Foaming Agents	98	(1)
Gelling Agents	98	(1)
Glazing Agents	98	(1)
Humectants	99	(1)
Preservatives	99	(1)
Propellants	100	(1)
Raising Agents	100	(1)
Stabilizers	101	(1)
Sweeteners	101	(2)
Thickeners	103	(1)
Processing Aids	104	(1)
Chemopreventers in the Diet	105	(22)
Chemoprevention	106	(3)
Methods for Studying Antigenotoxicity	109	(1)
Short-Term Tests	109	(1)
Long-Term Tests	109	(1)
Epidemiological Studies	110	(1)
Biomarker Studies	110	(1)
Mechanism of Action of Chemopreventers	110	(2)
Significant Chemopreventers in the Human Diet	112	(12)
Antioxidant Vitamins	112	(1)
Vitamin A and Carotenoids	112	(2)
Vitamin C (Ascorbic Acid)	114	(1)
Vitamin E	115	(1)
Allium Vegetables	116	(1)
Dietary Fiber	117	(1)
Flavonoids	118	(1)
Isoflavonoids and Lignans	119	(1)
Polyphenolic Substances	120	(1)
Selenium	121	(1)
Miscellaneous Chemopreventers	122	(2)
Scope of Future Research on Chemoprevention	124	(3)
References	127	(10)
Index	137