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Chapter 19 : Naturally Occurring Toxins in Plants

Authors: Andrea R. Ottesen1, Bernadene A. Magnuson2
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Affiliations: 1: Plant Sciences and Landscape Architecture, University of Maryland, College Park, MD 20742; 2: Cantox Health Sciences International, 2233 Argentia Road, Suite 308, Mississauga, Ontario, Canada L5N 2X7
Content Type: Monograph
Publication Year: 2010

Category: Food Microbiology; Applied and Industrial Microbiology

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Abstract:

This chapter discusses naturally occurring toxins that have been associated with the consumption of foods. The toxicity associated with ackee fruit () is due to the extremely high amounts of hypoglycin A that is present in the unripe arils (the extra seed covering) of ackee fruit. The plant part of that is consumed is known botanically as an aril. Treatment of poisoning with ackee involves management of hypoglycemia. Proteinase inhibitors are plant, bacterial, and animal proteins that inhibit the activities of proteinases, resulting in impaired protein digestion and nutritional deficiencies in animals. Tannins are present in a number of foods, including dry beans, green peas, cereal products, leafy and green vegetables, tea, coffee, and wine. Cassava is almost always peeled, as some of the highest concentrations of cyanogens are located in the “skin” of the root. The only safe measure for sensitive individuals to avoid the toxic effects of fava beans remains to avoid “favic” agents. The chapter covers very briefly a few naturally occurring toxicants primarily from food plant sources. A clear delineation of food safety cannot be established without a comprehensive understanding of the nature and mechanism of action of each potential toxicant and the biological distinctiveness of the individual consuming it.

Citation: Ottesen A, Magnuson B. 2010. Naturally Occurring Toxins in Plants, p 301-313. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch19
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References

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Tables

Naturally Occurring Toxins in Plants
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Citation: Ottesen A, Magnuson B. 2010. Naturally Occurring Toxins in Plants, p 301-313. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch19
/content/10.1128/9781555815936.ch19.ch19tab01
Table 1.
Selected compounds
Generic image for table
Table 1.

Selected compounds

Citation: Ottesen A, Magnuson B. 2010. Naturally Occurring Toxins in Plants, p 301-313. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch19
/content/10.1128/9781555815936.ch19.ch19tab02
Table 2.
Cyanogens in foods
Generic image for table
Table 2.

Cyanogens in foods

Citation: Ottesen A, Magnuson B. 2010. Naturally Occurring Toxins in Plants, p 301-313. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch19
/content/10.1128/9781555815936.ch19.ch19tab03
Table 3.
Cyanide as HCN in foods
Generic image for table
Table 3.

Cyanide as HCN in foods

Citation: Ottesen A, Magnuson B. 2010. Naturally Occurring Toxins in Plants, p 301-313. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch19

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