食品毒理学课件chapter3-Endogenous plant toxicants.pdfVIP

EndogenousPlant

Toxicants

Introduction

•Endogenousplanttoxicantsmaybepresentinherentlyin

plantssuchasfruitsandvegetableswhicharecommon

foodsources

•Productsofsecondarymetabolismarespeciesspecific

andgivetheplantitsparticularcharacteristics,

includingplantpigments,flavours,andcompoundsthat

servetoprotecttheplants.

•Mainlyincludingnitrogenorganiccompounds,

terpenoids,phenolcompounds

Commonfruitsandvegetables

containingnaturaltoxins

•Indifferentcropplantsandindifferentpartsofaplant

–foliage,buds,stems,roots,fruits,tubers

•Commonexamples

–lectins(植物血球凝集素)inbeanssuchasgreenbeans(四季豆、

扁豆、刀豆),redkidneybeans(红腰豆)andwhitekidneybeans(

白腰豆);

–cyanogenicglycosides(生氰糖苷)inbitterapricotseed(北杏),

bambooshoots(竹笋),theediblerootsofcassavaplants(木薯),

andflaxseeds(亚麻籽);

–glycoalkaloids(糖苷生物碱)inpotatoes(马铃薯)

–muscarine(毒蕈碱)inwildmushrooms

Methodsofreductionofplanttoxins

•Forsometypesofnaturaltoxins,post-harvestprocessing

treatmentsandcookingoftheplantresultindestroying

theendogenoustoxicsubstancesorreductionofits

toxicity.

•Toxinreductionmaybemademoreeffectivebycertain

preparationorprocessingmethodssuchascuttinginto

smallerpiecespriortocooking.

•Othernaturaltoxins,however,remainunchangedafter

usualpreparationandcooking.Inthesecases,special

carehastobeexercisedinselectingthefoodplantsand

inlimitingtheamountofintake.

Foodpoisoningduetonaturalplant

toxins

•Poisoningsinducedbyplanttoxinsthrough

–consumptionoffoodssuchasbeansthatarenotfullycooked

–somecultivarsofpotatoes

–ingestionofplantspickedfromthewildno