Pyrrolizidine Alkaloids in Foods

Authors

Roger A. Coulombe Jr., Utah State UniversityFollow

Document Type

Contribution to Book

Journal/Book Title/Conference

Advances in Food and Nutrition Research

Volume

45

Editor

S.L. Taylor

Publisher

Elsevier Science Ltd.

Publication Date

2003

First Page

61

Last Page

99

Abstract

In addition to the many well-known major nutrients (protein, fat, carbohydrate and fiber) and minor nutrients (vitamins, minerals and nonessential compounds), foods contain thousands of naturally present toxic plant compounds. Some are carcinogenic in animals, and thus may be potentially carcinogenic in people. Many of these compounds are commonly termed "nature's pesticides" because they are often toxic to predators. such as insects and animals, thereby conferring a competitive advantage to the plant that produces them. Although these chemicals are in every meal we eat, they have received little attention compared to that given to the relatively minor residues of synthetic chemicals such as polychlorinated biphenyls (PCBs) and pesticides. Our food contains greater than 10 ODD-fold more natural toxins than the synthetic kind, and in terms of metabolic reactions, our bodies are not able to distinguish between the two. Despite the popular notion equating "natural" and "healthy," it is clear that natural toxins pose a far greater health risk than that posed by synthetic chemicals in our foods.

Comments

Originally published by Elsevier. PDF of chapter can be downloaded through remote link. Must click on corresponding publication.

Recommended Citation

Coulombe, R.A. (2003) Pyrrolizidine alkaloids in foods. Advances in Food and Nutrition Research (S.L. Taylor, Ed.). Elsevier Science Ltd., Oxford, U.K. Volume 45, pp. 61-99.