Chapter 1 - Principles of Toxicology
- Branches of toxicology
- Dose-response
- Potency
- Hormesis
- Margin of Safety
- Biologic Factors That Influence Toxicity
- Absorption
- Types of membrane transport
- Toxin absorption in the alimentary tract
- Intestinal microflora
- The Blood-Brain Barrier
- Xenobiotic absorption into lymph
- Translocation
- Distribution
- Storage
- A. Organ storage
- B. Lipid storage
- C. Bone storage
- Excretion
- Kidney
- Effects of maturation on kidney excretion
- A. Fecal excretion of xenobiotics
Chapter 2 - Determination of Toxicants in Foods
- Sampling
- Qualitative and Quantitative Analyses of Toxicants in Foods
- A. Sample Preparation for Analysis of Toxicants
- B. Isolation and Identification by Chromatography
- Biological Determination of Toxicants
- A. Acute Toxicity
- B. Genetic Toxicity
- C. Bioassay
- D. Metabolism
- E. Subchronic Toxicity
- F. Teratogenesis
- G. Chronic Toxicity
Chapter 3 – Biotransformation
- Phase I reactions
- Phase II reactions
- Phase I enzymes
- A. Cytochrome P450
- B. CYP3A4
- C. CYP1B1
- D. CYP2E1
- Peroxidases V. Flavin-containing monooxygenase (FMO)
- Epoxide hydrolase (EH)
- Esterases
- A. Carboxylesterases (CES) B. Paraoxonase
- Phase II Xenobiotic Metabolism
- A. Glucuronide Conjugation
- B. Sulfate Conjugation
- C. Glutathione Conjugation
Chapter 4 - Chemical carcinogenesis
- Definitions
- Phases of Carcinogenesis
- A. Initiation
- B. Promotion
- C. Progression
- D. Angiogenesis
- Cancer Epidemiology
- Dietary guidelines for cancer prevention
Chapter 5 - Natural Toxins in Animal Foodstuffs
- Natural Toxins in Land Animal Foodstuffs
- A. Bile Acids
- B. Vitamin A
- Transmissible spongiform encephalopathies (TSEs) and Prions
- Natural Toxins in Marine Foodstuffs
- A. Tetrodotoxin - Puffer fish poison
- B. Saxitoxin – Paralytic Shellfish Poison
- C. Paralytic Shellfish Poisoning
- D. Ciguatera E. NSP - Neurotoxic shellfish poisoning
- F. Amnesic shellfish poisoning (ASP)
- G. Voltage gated Na+ channels
- H. Scombroid Fish Poisoning
Chapter 6 - Toxic phytochemicals
- Phytotoxins
- A. Goitrogens
- B. Environmental Antithyroid Substances
- Favism
- Neurolathyrism
- Cyanogenic glycosides
- Lectins
- Vasoactive Amines
- Caffeine
- Curare
- Strychnine
- Atropine
- A. Phytoalexins
- B. Herb-Drug Interactions
Chapter 7 - Toxins from Fungi
- Mycotoxins
- A. Ergotism
- B. Alimentary Toxic Aleukia
- C. Fumonisins
- D. Aflatoxin
- E. Other mycotoxicoses
- Mushrooms
Chapter 8 - Food Contaminants from Industrial Wastes
- Chlorinated Hydrocarbons
- A. Polychlorinated Biphenyls (PCBs)
- B. Polychlorinated dibenzo-p-dioxins (PCDDs)
- Heavy Metals
- A. Arsenic
- B. Lead
- C. Mercury
- D. Cadmium
Chapter 9 - Pesticide Residues in Foods
- What is a pesticide?
- History
- Pesticides in the Food Chain
- Regulations
- Insecticides
- A. DDT
- B. Chlorinated Cyclodiene Insecticides
- C. Organophosphate Insecticides
- D. Carbamate Insecticides
- Herbicides
- A. Chlorophenoxy Acid Esters
- Naturally Occurring Pesticides
Chapter 10 - Food Additives
- Regulations
- Preservatives
- A. Benzoic Acid
- B. Sorbic Acid and Potassium Sorbate
- C. Hydrogen Peroxide
- D. AF-2 [2-(-Furyl)-3-(5-nitro-2-furyl)acrylamide]
- Antioxidants
- A. L-Ascorbic Acid (Vitamin C)
- B. dl-a-Tocopherol (Vitamin E)
- C. Propyl Gallate
- D. Butylated Hydroxyanisol and Butylated Hydroxytoluene
- Sweeteners
- A. Saccharin and Sodium Saccharin
- B. Sodium Cyclamate
- Coloring Agents
- A. Amaranth (FD&C Red No.2)
- B. Tartrazine (FD&C Yellow No. 4)
- Flavoring Agents
- A. Methyl Anthranilate
- B. Safrole (1-Allyl-3,4-Methylenedioxybenzene)
- C. Diacetyl (2,3-butane dione)
- Flavor Enhancers
Chapter 11 - Toxicants Formed During Food Processing
- Polycyclic Aromatic Hydrocarbons (PAHs)
- A. Occurrence
- B. Benzo[a]pyrene (BP)
- Maillard Reaction Products
- Polycyclic Aromatic Amines (PAA)
- A. Occurrence
- B. Toxicity
- N-Nitrosamines
- A. Precursors
- B. Occurrence in Various Foods
- C. Toxicity
- D. Mode of Toxic Action
- E. General Considerations
- Acrylamide
- A. Formation Mechanisms of Acrylamide in Foods
- B. Toxicity
- C. Mode of Action
- D. General Considerations
- Food Irradiation
Chapter 12 - Food Factors and Health
- Probiotcs, Prebiotics, and Synbiotics
- A. Probiotics
- B. Prebiotics
- C. Synbiotics
- Antioxidants
- A. The Role of Oxygen in Living Organisms
- B. In vivo Balance between Oxidants and Antioxidants
- C. Lipid Peroxidation
- D. Toxicity of RCCs
- Functional Components Found in Food for Disease Prevention
The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods. This new edition of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology, including the historical development and modern applications of many of the most common toxic agents. This textbook is designed to teach readers about toxicants and their fates in foods and the human body.
New To This Edition:
- Solid-phase extraction, immuno assay, and LC/MS.
- Mechanisms of regulation of xenobiotic activation and deactivation.
- Developments in the modes of action and impact of natural toxins in food plants.
- A comprehensive review of the issues surrounding dioxins.
- The function of antioxidants and their toxicological aspects.
- Acrylamide, its occurrence, toxicity and regulation on its use.
- Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants Diet and drug interactions.
Updated Information on:
- The circulatory systems and their influence on toxicity.
- Molecular mechanisms of absorption and excretion.
- The multiplicity and specificity of phase I and II reactions.
- Toxins from marine food sources including the growing number of toxins from symbiotic bacteria, algae and plankton.
- Focus on the occurrence and modes of action of the central mycotoxins and information on emerging problems, including fumonisins.
- Regulations, including the Food Quality Control Act.
Book Details
- Hardcover: 320 pages
- Publisher: Academic Press; 2 edition (April 8, 2009)
- Language: English
- ISBN-10: 0123742862
- ISBN-13: 978-0123742865
- Product Dimensions: 9.2 x 7.7 x 0.9 inches
List Price: $79.95