Furanocoumarins in vegetables: influence of farming system and other factors on levels of toxicants

Abstract

Furanocoumarins are toxic chemicals that occur naturally in edible food plants such as celery, parsnip, carrot, etc. belonging to the Apiaceae family. Lower levels of these phytochemicals are also found in citrus fruits and other crops representing the Rutaceae family. Since their presence in the human diet represents a food safety issue of concern, more knowledge is needed to reduce consumer exposure. This paper provides an overview of various factors influencing the levels of furanocoumarins in vegetables and processed commodities. Special attention is paid to the comparison of crops from organic and conventional farming systems with regard to levels of furanocoumarins and their changes during storage and processing.

Botanical Sources, Chemistry, Analysis, and Biological Activity of Furanocoumarins of Pharmaceutical Interest

“…As a result, a large variability in biological activities has been observed for plants containing furanocoumarins and different degrees of toxicity and drug interactions may be encountered in those used as foods [10]. The literature reports a wide range of concentrations, which can be explained by a combination of natural and genetic factors, influence of storage or processing, and by constraints at both sample treatment and analytical protocols [11]. Unfortunately, pharmacological studies have rarely provided an adequate chemical characterization of the plant material and, at the same time, the evaluation of the dietary intake for furanocoumarins is considered extremely difficult [12].…”

Quality of cows' milk from organic and conventional farming

“…Furthermore the gender (mainly middle-aged women with an educational level of high school or less belong to the group of likely consumers of organic food products), a higher income level, the presence of children may indicate a higher likelihood to purchase organic products (Gil et al 2000;Michaelidon & Hasssan 2008). Current food research, however, cannot support extensive health benefits or harms by consuming organic vs. conventional products (Hajšlová et al 2005;Schulzová et al 2007;Komprda 2009). The evaluation of the influence of the milk production type on the health status of human is very controversial.…”

Furanocoumarins in celeriac from different farming systems: a 3‐year study

“…Levels of furanocoumarins in root vegetable vary: in celeriac 4–40 mg kg −1 , in parsnip 3–60 mg kg −1 , and in carrot < 0.004–2 mg kg −1 . Concentrations as high as 45 mg kg −1 , 145 mg kg −1 and 112 mg kg −1 were found in celery, parsnip and parsley, respectively 7. The distribution of furanocoumarins within the plants is uneven; while higher contents are typically found in leaves (44.9 mg kg −1 ) and other green parts, the concentrations in fruits and roots are markedly lower (0.9 mg kg −1 in root) 8.…”