Abstract
Toxicants, substances which threaten the normal function of the body when ingested, occur naturally in some foods. Proteinaceous enzyme inhibitors are among the most widely distributed food toxicants, whereas phytoalexins, vasoactive amines, psychoactive alkaloids, oligosaccharides, nutrient chelates, mycotoxins, various antinutrients, and potential mutagens and carcinogens may also be encountered. However, acute intoxication from food toxicants is rare owing to the dilution effect of a normal and varied diet.
Keywords: Minerals; Natural toxicants; Food; Protein; Peptides; Amides; Amino acids; Phytates; Chelates; Toxicity; Vitamins; Antinutrients; Phytoalexins; Oligosaccharides; Oxalates; Vasoactive; Psychoactive; Amines; Alkaloids; Cyanogenic glycosides; Nitrites; Nitrates; Nitrosamines; Mycotoxins; Sodium chloride; Seafood toxins; Legislation