Chuyên Đề Food Toxicology - Natural Toxins and Chemopreventives in Plants

CONTENTS
Introduction
Natural Plant Toxins in Foods
Canavanine
Cyanogenic Glycosides
Allyl Isothiocyanates
Hydrazines and Other Toxins in Edible Mushrooms
Toxic Substances in Spices and Flavoring Agents
Pyrrolizidine Alkaloids
Substances in Bracken Fern
Acetylcholinesterase Inhibitors in Potatoes
Tannins
Caffeic Acid and Chlorogenic Acid
Coumarin and Psoralen
Miscellaneous Flavonoids: Quercetin, Ellagic Acid, Kaempferol,
and Rutin
Natural Chemopreventives in Plants
Introduction
Isothiocyanates
Indole 3-Carbinol
Polyphenols
Miscellaneous Chemopreventives
Conclusions
Acknowledgments
References