Naturally occurring toxins in foods
Naturally occurring toxins in foods
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食物中天然存在的毒素
DOI：
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发表时间：
1977
影响因子：
7
通讯作者：
I. Morton
中科院分区：
文献类型：
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作者：
I. Morton
食物中的有毒物质可能是天然存在的，也可能是由于收获、加工或保存食物过程中发生的变化而产生的。过去有很多关于食物中有毒的简单物质的文章。我在这里想到的材料，如植酸存在于小麦籽粒和草酸的存在，在叶子的大黄植物。然而，对于存在于许多豆类中的在豆类或来自豆类的产品对于人类消费是安全的之前需要热处理的材料知之甚少。有毒物质的现代分类可以如下：（A）食物中存在的简单化合物;（B）食物中存在的较复杂的化合物，在食物食用前必须通过处理去除，并且可以通过处理去除;（C）加工和保存过程中产生的有毒物质;（D）食物中存在的复杂化合物，不幸的是，这些化合物不能通过加工去除。我们都习惯于在食物中使用香料。胡椒和盐已经使用了几个世纪。普通的肉豆蔻中含有的物质与麦角酸有关，而将两整粒肉豆蔻磨碎就足以使大多数人产生幻觉，这一点也许还不太为人所知。许多精油是有毒的，一些已被证明是致癌的。已知某些调味剂也是致癌的。我在这里特别想到的是香豆素，它曾经被广泛使用，现在已经被撤回。它自然存在于Tonka豆中。甲状腺肿原是已知多年的物质。碘缺乏会导致地方性甲状腺肿，但并非所有甲状腺肿都是由饮食中缺乏碘引起的。有些化学物质会干扰碘的利用或甲状腺的功能。最终会导致甲状腺肿。已知存在于许多Cmcifmae物种中的化合物是致甲状腺肿的。一些芸苔属物种在其中天然地具有致甲状腺肿剂。最著名的是L-5-乙烯基-2-硫代恶唑烷酮。生氰葡糖苷也天然存在于许多食品中，包括木薯，木薯是尼日利亚和其他国家的斯台普斯之一。其他有毒物质与地方性和自发性疾病有关，如山莴苣中毒。普通野豌豆含有氰丙氨酸衍生物，这些衍生物有毒并会引起神经毒性。其他植物物种
Toxic materials in foodstuffs can be present naturally or they can occur due to the changes taking place during harvesting, processing or preservation of food. Much has been written in the past about the simpler materials present in foodstuffs which are toxic. I am thinking here of materials such as phytic acid present in the wheat grain and the presence of oxalic acid in the leaves of the rhubarb plant. Less, however, is known about materials present in many of the legumes which require heat treatment before the legumes or the products from the legumes are safe for human consumption. A modem classification of toxic materials could be as follows: (A) simple compounds present as such in foods; (B) more complicated compounds present in foods which must be and can be removed by treatment before the food is consumed; (C) toxic materials produced by processing and preservation; (D) complicated compounds present in foods which unfortunately are not removed by processing. We are all accustomed to the use of spices with our foodstuffs. Pepper and salt have been used for centuries. It is, perhaps, not quite so well known that the material present in the ordinary nutmeg is related to lysergic acid and that two whole nutmegs ground up would be sufficient for hallucinations in most people. Many of the essential oils are toxic and a number have been shown to be carcinogenic. Some of the flavouring agents are known also to be carcinogenic. I am thinking here particularly of coumarin which was used extensively at one time and has now been withdrawn. It occurs naturally in the Tonka bean. Goitrogens are materials which have been known for many years. Iodine deficiency leads to endemic goitre, but not all goitres are caused by lack of iodine in the diet. There are chemicals which interfere with the utilization of iodine or with the functioning of the thyroid gland. Ultimately this will lead to goitre. Compounds present in a number of the Cmcifmae species are known to be goitrogenic. Some of the Brassica species possess goitrogens naturally within them. The best known is L-5-vinyl-2-thiooxazalidone. The cyanogenetic glucosides are also naturally present in many foodstuffs including the cassava, one of the food staples of Nigeria and other countries. Other toxic materials are associated with endemic and spontaneous diseases such as lathyrism. The common vetch Vicia satiwa contains cyanoalanine derivatives which are toxic and cause neurotoxicity. Plant species from other