2023
DOI: 10.1007/s10068-023-01295-0
|View full text |Cite
|
Sign up to set email alerts
|

Alkaloids in food: a review of toxicity, analytical methods, occurrence and risk assessments

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1

Citation Types

0
0
0

Year Published

2024
2024
2025
2025

Publication Types

Select...
6
1

Relationship

0
7

Authors

Journals

citations
Cited by 11 publications
(2 citation statements)
references
References 184 publications
0
0
0
Order By: Relevance
“…However, there are some limitations in the clinical use of alkaloids. The major challenge is the toxicity as some alkaloids may produce liver, kidney and neuron damage [74]. Wellconducted toxicity studies, focusing on the toxicity level and precise mechanism of action of alkaloids, are needed to overcome this limitation.…”
Section: Discussionmentioning
confidence: 99%
“…However, there are some limitations in the clinical use of alkaloids. The major challenge is the toxicity as some alkaloids may produce liver, kidney and neuron damage [74]. Wellconducted toxicity studies, focusing on the toxicity level and precise mechanism of action of alkaloids, are needed to overcome this limitation.…”
Section: Discussionmentioning
confidence: 99%
“…In addition, plants containing ALs are a common component of the human diet, present in both food and beverages [ 10 ]. Some well-known examples of ALs found in the human diet include caffeine from coffee seeds, theobromine from cocoa seeds, theophylline from tea leaves, tomatine from tomatoes, and solanine from potatoes [ 2 ].…”
Section: Introductionmentioning
confidence: 99%