Natural toxins in food crops and their changes during processing

https://doi.org/10.17221/10606-CJFSCitation:Hajšlová J., Schulzová V., Botek P., Lojza J. (2004): Natural toxins in food crops and their changes during processing. Czech J. Food Sci., 22: S29-S34.
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Many food plant contain specific secondary metabolites which are classified as toxins or antinutrients for humans. In this short review main groups of these bioactive compounds are introduced, potential hazard posed for consumers and related regulatory aspects are mentioned. Substances which are currently of greatest concern are discussed in a greater detail. Phytoestrogens and glucosinolates are shown as compounds that may under certain conditions, exhibit health protecting effects, toxic glycoalkaloids, have been selected as an example
of toxins occurring in staple crop, lectins and pyrrolizidine alkaloids represent as toxins responsible for recently documented outbreaks of food poisoning.

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