Toxic Substances Naturally Found in Foods -1

Toxic Substances Naturally Found in Foods -1
Some foods and products obtained from them may contain toxic substances of different origin.
In its broadest sense, the word “toxin” is defined as follows: Substances that, with an opposite physiological effect, reduce the nutritional value of a food by causing growth retardation, prevent protein use, and secretly cause more serious diseases such as cancer in organs such as liver and kidney.
Source of Toxic Compounds in Food
1. Natural composition elements of foods
2. Compounds formed as a result of contamination in foods
2.1 Microbial origin: Toxins
2.2 Non-microbial origin: Toxicants (such as Hg, Se) taken by animals with feed and water. When these animals are used as food raw materials, they are toxic to humans.
2.3 Chemicals used in agriculture (pesticides, fertilizers)
2.4 Food additives (in case of impurity and use above the limits)
2.5 Compounds from food packaging
2.6 Toxic compounds that may form during food processing (processes such as heat treatment, radiation, smoking)
2.7 Toxic compounds from careless and accidental contamination
Natural toxic substances in foods can be examined under 2 groups according to their sources; As natural toxicants of plant origin and natural toxicants of animal origin.
Natural toxic substances of plant origin;
Proteins, amino acids and derivatives: Protease inhibitors, phytohemagglutinins, linatin, toxic amino acids.
Glycosides: Gouvatrogens, cyanogens, glycyrrhizin, saponins, solanine.
Various chemical structures: Gosypol, favism-active elements, antivitamin factors, metal binders, stimulants and sedatives, erucic acid, nitrate.
 
Reference: Demirci, M., & Alparslan, M. (1994). Gıda kimyası. Trakya Üniversitesi Tekirdağ Ziraat Fakültesi.