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Ebooks on agriculture and the applied life sciences from CAB International

CABI Book Chapter

Chemical food safety.

Book cover for Chemical food safety.

Description

This book, inclusive of 30 chapters, deals with all aspects of chemical risks in food products, reviewing current knowledge on food production processes and specific toxicants in relation to food safety and toxicology. Specific subjects discussed include general concepts of toxicokinetics and toxicodynamics; food safety regulations and legislation; food safety assessment methods; food contaminatio...

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Chapter 15 (Page no: 97)

Naturally inherent plant toxicants: introduction and non-glycosidic compounds.

In this chapter, the relation of secondary metabolites to poisonous effects of plants is discussed. The secondary plant metabolites include compounds from many different structural classes. Toxic and anti-nutritional agents are found within the following, among others: macromolecular polyphenolic substances (hydrolysable and condensed tannins); toxic fatty acids/lipids; non-protein amino acids; alkaloids; furanocoumarins; polyacetylenes; mono-, sesqui-, and diterpenes; and toxic glycosides of various types (glucosinolates, cyanogenic glycosides, saponins).

Other chapters from this book

Chapter: 1 (Page no: 1) Food, nutrition and food safety: an introduction. Author(s): Brimer, L.
Chapter: 2 (Page no: 4) The food production and processing chain. Author(s): Brimer, L.
Chapter: 3 (Page no: 15) Unwanted chemical substances. Author(s): Brimer, L.
Chapter: 4 (Page no: 23) The production and processing chain in food safety. Author(s): Brimer, L.
Chapter: 5 (Page no: 28) Introduction to ADME (absorption, distribution, metabolism and excretion). Author(s): Brimer, L.
Chapter: 6 (Page no: 31) Absorption and distribution of chemical compounds. Author(s): Brimer, L.
Chapter: 7 (Page no: 40) Metabolism of chemical compounds. Author(s): Brimer, L. Skaanild, M. T.
Chapter: 8 (Page no: 49) Excretion of chemical compounds and their metabolites. Author(s): Brimer, L.
Chapter: 9 (Page no: 53) Toxicokinetics. Author(s): Brimer, L.
Chapter: 10 (Page no: 61) Toxicodynamics. Author(s): Brimer, L.
Chapter: 11 (Page no: 68) An introduction to the history of regulation and control worldwide (International Institutions in Risk Assessment and Safety Regulation). Author(s): Brimer, L.
Chapter: 12 (Page no: 75) The EU with EFSA and EMEA. Author(s): Brimer, L.
Chapter: 13 (Page no: 80) Safety assessment methods in the laboratory: toxicity testing. Author(s): Brimer, L.
Chapter: 14 (Page no: 91) In vitro methods. Author(s): Skaanild, M. T.
Chapter: 16 (Page no: 111) Naturally inherent plant toxicants: glycosides. Author(s): Brimer, L.
Chapter: 17 (Page no: 128) Naturally inherent toxins: mushrooms, algae (marine biotoxins) and animals. Author(s): Brimer, L.
Chapter: 18 (Page no: 132) An introduction to food contaminants and about metals, metalloids and other elements. Author(s): Brimer, L.
Chapter: 19 (Page no: 151) Mycotoxins. Author(s): Brimer, L.
Chapter: 20 (Page no: 164) Pesticides and persistent organic pollutants. Author(s): Brimer, L.
Chapter: 21 (Page no: 191) Contaminants from processing machinery and food contact materials. Author(s): Brimer, L.
Chapter: 22 (Page no: 196) Toxic compounds formed during processing or improper storage. Author(s): Brimer, L.
Chapter: 23 (Page no: 216) Veterinary drugs and contaminant overall conclusion. Author(s): Brimer, L.
Chapter: 24 (Page no: 219) Food additives and flavourings, etc. Author(s): Brimer, L.
Chapter: 25 (Page no: 238) Food allergies and intolerances. Author(s): Brimer, L.
Chapter: 26 (Page no: 241) Analytical chemistry in food safety. Author(s): Brimer, L.
Chapter: 27 (Page no: 260) Risk analysis. Author(s): Brimer, L.
Chapter: 28 (Page no: 265) Food safety (quality) assurance and certification of production. Author(s): Brimer, L.
Chapter: 29 (Page no: 269) GMOs and food. Author(s): Skaanild, M. T.
Chapter: 30 (Page no: 273) Cases. Author(s): Brimer, L.