168 pages | 12 B/W Illus.
With growing interest in the safety of foods, knowledge of food toxicology is gaining more importance every day. Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It examines the uses, harmful effects, and safety aspects of a variety of toxicants, including natural toxicants, contaminants, and food additives.
The book begins with a general overview of the concepts and principles of toxicology. It describes its history and branches, toxic doses, stages of toxication, effect mechanisms of toxins, and toxicity tests. Then it covers the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants, and food additives. Finally, the book presents information about "chemopreventers" - those foods and food components that have antimutagenic or anticarcinogenic effects.
With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, Introduction to Toxicology and Food is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists.
"This text serves as an important adjunct to maintaining a basic understanding of the scientific issues surrounding the safety of foods. … Laid out in an easy reading style, with good structure, the reader is able to obtain a broad understanding of the concepts of food safety … readily and quickly. … [A] useful and informative text."
- BTS Newsletter, Summer 2004
"The book is well organized, easy to read, well documented, and…provides insights into the realities of nature, biology, food technology, and some human physiology. For that reason, the general public and the media should know about the existence of this little book."
- M. Kroger, Emeritus, Pennsylvania State University, University Park Campus
GENERAL INFORMATION ON TOXICOLOGY
The History of Toxicology
Branches of Toxicology
DEFINITION OF TOXICITY AND CLASSIFICATION OF TOXINS
Classification of Toxins
Exposure, Entrance and Absorption
Distribution, Accumulation and Translocation
THE EFFECT MECHANISM OF TOXINS
Nonspecific Toxic Effects
Special Toxic Effects
In vivo Test Systems
Short-Term (in vitro) Tests for Detecting Mutagenecity and Carcinogenecity
NATURAL SOURCES OF TOXICANTS IN FOODS
Oxalates and Phytates
Polychlorinated Biphenyls (PCBs)
Polychlorinated Dibenzodioxins and Dibenzofurans (PCDDFs)
Polycyclic Aromatic Hydrocarbons (PAHs)
Functions of Food Additives
Legal Aspects of Food Additives
Safety Aspects of Food Additives
General Principles on the Use of Food Additives
Common Uses of Additives
CHEMOPREVENTERS IN THE DIET
Methods for Studying Antigenotoxicity
Mechanism of Action of Chemopreventers
Significant Chemopreventers in the Human Diet
Scope of Future Research on Chemoprevention