This volume provides a broad review of natural toxicants and natural protectants in food as well as the results of recent research on specific problems. This monograph was developed from a two-day workshop held at Iowa State University. Both harmful and health-protective natural components of food are topics of increasing popular interest and scientific research.
"The presentation of this book meets a high and uniform standard, will well-referenced chapters. . .and clear tables and figures. . .It would be a useful acquisition for general food science libraries."
esentation of this book meets a high and uniform standard, will well-referenced chapters. . .and clear tables and figures. . .It would be a useful acquisition for general food science libraries."
Part I: Naturally Occurring Toxicants and Protectants: Overview: Naturally Occurring Toxicants and Protectants The Effects of Toxicants on Immune Function Antioxidants in Health and Disease Novel Natural Antioxidants and Polymerization Inhibitors in Oats Disposition of a Single Dose of Soy Milk Isoflavones in Adult Females Part II: The Toxicity of Fumonisins -- A Natural Toxicant: Fumonisins: Mycotoxins Produced by Fusarium Species Fumonisins and Pulmonary Edema in Swine Defining the Functionality Necessary for Fumonisin Toxicity Tissue Distribution and Excretion of Fumonisins Can Fumonisins in Foods Be Detoxified?