Toxicology of Naturally Occurring Chemicals in Food
2019; Informa; Linguagem: Inglês
10.1201/9781351072090-2
Autores Tópico(s)Spaceflight effects on biology
ResumoThe purpose of exploring the potential naturally occurring toxic hazards of food plants is not to suggest an irrational avoidance of these common foods. However, it is important to identify, define, and investigate the natural toxicants in our foods, provide some perspective on these chemicals, and show clearly that their toxicology is unknown in most cases. This chapter discusses notable examples of natural toxins in various food plants and contamination by mycotoxins. The disease in humans referred to as milk sickness, was first noted in North Carolina by the time of the American Revolution and today it still remains the classic example of milk poisoning. In animals, the disease is called trembles, which is based on the signs of muscle trembling of poisoned animals. Milk sickness in humans was caused by the use of milk or milk products from animals consuming this plant.
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