Pflanzliche Kontaminanten in Lebensmitteln: Vorkommen, Wirkung und Risikobewertung

Translated title of the contribution: Plant-derived contaminants in food: Occurrence, effects and risk assessment

Birgit Dusemund*, Ivonne M.C.M. Rietjens, Alexander Cartus, Bernd Schaefer, Alfonso Lampen

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

Among the various contaminants, the group of natural plant-derived substances in the modern food chain has been generating increasing concern in recent years. The adverse effects encountered may be diverse and pose risks of acute, subchronic or chronic toxicity. The underlying mechanisms of toxicity may be thresholded or be based on interactions with DNA, as for genotoxic carcinogens, for which the existence of a threshold cannot be assumed. This article gives an overview of the major plant-derived contaminants of present concern in the modern food chain and describes their mode of action and adverse effects.

Translated title of the contributionPlant-derived contaminants in food: Occurrence, effects and risk assessment
Original languageGerman
Pages (from-to)728-736
JournalBundesgesundheitsblatt - Gesundheitsforschung - Gesundheitsschutz
Volume60
Issue number7
DOIs
Publication statusPublished - 2017

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