Naturally Occurring Toxicants of Plant Origin

Naturally Occurring Plant Food Toxicants and the Role of Food Processing Methods in Their Detoxification

“…Food crops produce a wide range of non-nutrient secondary metabolites in addition to nutrients. These secondary metabolites have chemical structures ranging from simple organic compounds to sophisticated molecules like proteins [ 4 , 5 ]. Among the plant metabolites, inherent plant toxicants are believed to play an ecological role in plant physiology, proliferation, or defense.…”

“…Among the plant metabolites, inherent plant toxicants are believed to play an ecological role in plant physiology, proliferation, or defense. Also, some of the secondary metabolites repel predators and are thus toxic or unpleasant to humans [ 5 , 6 ], while others have different purposes, including plant physiological defense against insects, bacteria, fungi, and viruses [ 4 , 5 , 7 , 8 ].…”

“…Inherent plant toxins are not harmful to the organism itself, but they are dangerous to other species, including humans, when consumed [ 5 ]. The structures of these chemicals differ, as do their biological functions and toxicity [ 7 , 9 ].…”

“…The presence of natural toxins in food and feed is undeniably a significant food safety problem for both scientists and regulatory bodies [ 4 ]. Importantly, it is believed that dietary exposure to these naturally occurring nonnutrient compounds might far outweigh exposure to any sort of man-made chemical found in food [ 5 , 12 , 13 ]. Taking consumer health into account, WHO collaborated with the FAO of the United Nations to develop the Joint Expert Committee on Food Additives (JECFA), responsible for assessing health risks posed by foods containing natural toxins.…”

Sclerotinia Sclerotiorum (White Mold): Cytotoxic, Mutagenic, and Antimalarial Effects In Vivo and In Vitro

“…It is known that natural compounds may behave as beneficial or toxic to health and we confronted with a variety of those ones within our everyday life (Wang, Ouyang, & Lin, ). Toxins are hazardous substances, causing illness or damage to an exposed organism if inhaled, swallowed, or absorbed through the skin (Schilter, Constable, & Perrin, ). Fungi (yeasts and molds) and bacteria are capable of producing toxic secondary metabolites that can contaminate food and cause adverse effects on human health (Aichinger et al., ), which effects include acute or chronic toxicity, genotoxicity, mutagenicity, carcinogenicity, neurotoxicity (Tournas, ), pulmonary infection, allergies, osteomyelitis, endocarditis, keratitis (Frąc, Jezierska‐Tys, & Yaguchi, ), hepatotoxicity, and teratogenicity upon consumption (Kong et al., ; Shin, Bae, Choi, & Woo, ).…”