Undesired Plant-Derived Components in Food

Birgit Dusemund*, Ivonne M.C.M. Rietjens, Klaus Abraham, Alexander Cartus, Dieter Schrenk

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

5 Citations (Scopus)

Abstract

Among the various chemical compounds, the class of natural plant-derived substances in the modern food chain is generating increasing concern. Adverse effects encountered may be various and pose risks of acute, subchronic, or chronic toxicity. The underlying mechanisms of toxicity may be thresholded, or the contaminants may pose risks because of genotoxicity and carcinogenicity. This chapter gives an overview of the major classes of plant-derived undesired substances including contaminants of present concern in the modern food chain, describing their mode of action and adverse effects.

Original languageEnglish
Title of host publicationChemical Contaminants and Residues in Food: Second Edition
EditorsD. Schrenk, A. Cartus
PublisherWoodhead Publishing
Pages379-424
ISBN (Electronic)9780081006740
ISBN (Print)9780081006757
DOIs
Publication statusPublished - 30 Jun 2017

Publication series

NameWoodhead Publishing Series in Food Science, Technology and Nutrition

Keywords

  • Alkenylbenzenes
  • Cyanogenic glycosides
  • Delta-9-tetrahydrocannabinol
  • Ethyl carbamate
  • Furocoumarins
  • Grayanotoxins
  • Opium alkaloids
  • Phenylpropanoids
  • Plant-derived contaminants
  • Propenylalkoxybenzenes
  • Pyrrolizidine alkaloids
  • Tropane alkaloids

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