Principles Of Food Toxicology Second Edition Pssa Tnu by Püssa, Tõnu 9781466504110, 1466504110 instant download after payment.

Toxicity of MEL -- 18.2.2. Toxicity of Cyanuric Acid -- 18.2.3.Combined Toxicity of Triazine Compounds -- 18.3. Anisatine -- 18.4. Toxic Oil Syndrome -- 18.5. Epidemic Dropsy -- References.;Machine generated contents note: I. Basics Of Toxicology Related To Food -- 1. Introduction -- 1.1. What Is Toxicology? -- 1.2. Short History of Toxicology -- 1.3. Toxicity, Dose, and Response -- 1.4. Integrated Effect of Toxic Substances -- 1.5. Classification of Toxicants -- 1.6. Some Toxicology-Related Principles of Cellular Biology and Biochemistry -- 1.6.1. Structure of Cellular Membranes -- 1.6.2. Transport of Substances across Biomembranes -- 1.6.3. Receptors -- 1.6.4. Ion Channels -- References -- 2. Routes Op Xenobiotics In An Organism -- 2.1. Entry and Absorption of Foreign Compounds -- 2.1.1. Digestive Tract -- 2.1.2. Lungs -- 2.1.3. Skin -- 2.2. Distribution of Xenobiotics in the Organism -- 2.2.1. Blood Supply and Membrane Barriers -- 2.2.2. Role of Lymph in Absorption and Distribution of Xenobiotics -- 2.2.3. Binding of Xenobiotics to Charged Particles -- 2.2.4. Bioaccumulation of Xenobiotics -- 2.3. Metabolism of Xenobiotics -- 2.3.1. General Principles -- 2.3.2. Phase I Reactions -- 2.3.2.1. Enzyme Superfamily CYP -- 2.3.2.2. Other Enzymes Catalyzing Oxidation -- 2.3.2.3. Examples of Phase I Reactions -- 2.3.3. Phase II Reactions -- 2.3.4. Induction and Inhibition of Metabolic Enzymes -- 2.3.4.1. Induction of Enzymes -- 2.3.4.2. Inhibition of Enzymes -- 2.3.5. Participation of Enteric Microflora in the Metabolism of Xenobiotics -- 2.3.6. Influence of Diet on Metabolism -- 2.4. Elimination of Xenobiotics and/or Their Metabolites from the Organism -- 2.4.1. Kidneys -- 2.4.2. Liver -- 2.4.3. Intestines -- 2.4.4. Lungs -- 2.5. Biomagnification -- 2.6. Antidotes -- 2.6.1. General Methods -- 2.6.2. Specific Mechanisms of Antidote Action -- References -- 3. Toxic Response -- 3.1. Variability in Toxic Response -- 3.2. Physiological Classification of Toxic Responses -- 3.2.1. General Principles -- 3.2.2. Direct Injury to a Cell or a Tissue -- 3.2.3. Biochemical Damage -- 3.2.4. Neurotoxicity -- 3.2.5. Immunotoxicity -- 3.2.6. Teratogenicity -- 3.2.7. Genotoxicity and Mutagenicity -- 3.2.8. Carcinogenicity -- 3.2.9. Reproductive and Developmental Toxicity -- 3.2.9.1. Reproductive Toxicity -- 3.2.9.2. Developmental Toxicity -- 3.2.10. Multiorgan Toxicity -- 3.3. Molecular Mechanisms of Toxicity -- 3.3.1. Disturbance of Cell Homeostasis -- 3.3.2. Receptor-Mediated Mechanisms -- 3.3.3. Other Toxic Effects Mediated by Cellular Membranes -- 3.3.4. Alteration of Cell Energetics -- 3.3.5. Covalent Binding to Essential Cellular Macromolecules -- 3.3.6. Endocrine Disruption -- 3.3.7. Oxidative Stress -- 3.3.8. Inhibition of DNA Repair -- 3.3.9. Multiple Interorgan Effects -- 3.4. Biomarkers of Toxic Effect -- References -- 4. Analytical Toxicology -- 4.1. Introduction -- 4.2. Sample Preparation -- 4.3. Mouse Bioassay: Functional Analysis -- 4.4. Biological Methods: Biosensors -- 4.5. Immunochemical Methods: Immunosensors -- 4.6. Spectrophotometric (Colorimetric) Methods -- 4.7. Electrophoretic Methods -- 4.8. Chromatographic Methods -- References -- 5. Evaluation Of Toxicity Of Substances -- 5.1. Epidemiological Studies -- 5.2. Animal Tests -- 5.2.1. General Principles -- 5.2.2.Organism-Depending Factors, Influencing the Compound Toxicity -- 5.2.2.1. Dependence on Species -- 5.2.2.2. Genetic Variabilities -- 5.2.2.3. Generic Variabilities -- 5.2.2.4. Dependence on the Age -- 5.2.2.5. Dietary Conditions -- 5.2.2.6. Health Conditions -- 5.2.2.7. Simultaneous Contact with Several Xenobiotics -- 5.3. Cell Culture Tests -- 5.4.Computer Calculations -- 5.5. Acute Toxicity Tests -- 5.6. Subacute/Subchronic Toxicity Tests -- 5.7. Chronic Toxicity Tests: Acceptable Daily Intake -- 5.8. Specific Toxicity Tests -- References -- 6. Toxicological Safety And Risk Analysis -- 6.1. Toxicological Safety -- 6.2. Risk Assessment -- 6.2.1. Hazard Identification: Principle of the Three R's -- 6.2.2. Demonstration of a Dose -- Response Relationship -- 6.2.3. Assessment of Exposure -- 6.2.4. Risk Characterization -- 6.3. Risk -- Benefit Analysis -- References -- II. Main Groups Of Food Toxicants -- 7. Endogenous Plant Toxicants -- 7.1. Lectins or Hemagglutinins -- 7.2. Enzyme Inhibitors -- 7.3. Alkaloids -- 7.3.1. Pyrrolizidine Alkaloids -- 7.3.2. Solanine-Group Glycoalkaloids -- 7.3.3. Xanthine Alkaloids -- 7.3.4. Ephedrine Alkaloids -- 7.4. Cyanogenic Glycosides: Toxicity Mechanism of HCN -- 7.5. Phytoestrogens -- 7.6. Glucosinolates -- 7.7. Coumarin -- 7.8. Thujones -- 7.9. Toxic Amino Acids -- 7.10. Toxic Lipids -- 7.10.1. Erucic Acid -- 7.10.2. Sterculic and Malvalic Acids -- 7.10.3. Polyunsaturated Fatty Acids -- 7.11. Oxalates -- 7.12. Fluoroacetates -- 7.13. Bracken Toxins -- 7.14. Saponins -- 7.15. Grayanotoxin -- 7.16. Soybean as a Potential Source of Versatile Possible Toxicants -- 7.17. Mushroom Toxins -- 7.17.1. General Principles -- 7.17.2. Amatoxins -- 7.17.3. Muscarine -- 7.17.4. Isoxazoles -- 7.17.5. Other Mushroom Toxins -- References -- 8. Geochemical Pollutants That Plants Absorb From Soil -- 8.1. Arsenic -- 8.2. Selenium -- 8.3. Fluorine -- References -- 9. Environmental Pollutants -- 9.1. Toxic Elements -- 9.1.1. Mercury -- 9.1.2. Lead -- 9.1.3. Cadmium -- 9.1.4. Chromium -- 9.1.5. Copper -- 9.1.6. Nickel -- 9.2. Radionuclides -- 9.3. Polychlorinated Biphenyls -- 9.4. Polychlorinated Dibenzodioxins and Dibenzofurans -- References -- 10. Mycotoxins -- 10.1. Overview -- 10.2. Aflatoxins -- 10.3. Ochratoxins -- 10.4. Sterigmatocystin -- 10.5. Zearalenone -- 10.6. Fumonisins -- 10.7. Trichothecenes -- 10.8. Patulin -- 10.9. Citrinin and Citreoviridin -- 10.10. Ergot Toxins -- 10.11. Other Mycotoxins -- 10.12.Combined Toxicity of Mycotoxins -- References -- 11. Animal Endogenous Poisons -- 11.1. Prions -- 11.2. Lactose -- 11.3. Phytanic Acid -- 11.4. Avidin -- 11.5. Vitamins of Animal Origin -- References -- 12. Food Toxicants From Aquatic Animals -- 12.1. Introduction -- 12.2. Shellfish Toxicants -- 12.2.1. Paralytic Shellfish Poisoning -- 12.2.2. Diarrhetic Shellfish Poisoning -- 12.2.3. Neurotoxic Shellfish Poisoning -- 12.2.4. Amnesic Shellfish Poisoning -- 12.2.5. Microcystins and Nodularins -- 12.3. Fish Toxins -- 12.3.1. Tetrodotoxin -- 12.3.2. Ciguatoxin -- References -- 13. Pesticide Residues -- 13.1. Overview -- 13.2. Insecticides -- 13.3. Herbicides -- 13.4. Fungicides -- References -- 14. Veterinary Drugs And Feed Additives -- 14.1. Antibiotics -- 14.2. Hormones -- 14.3. Other Veterinary Drugs -- 14.3.1. Coccidiostatics -- 14.3.2. Anthelmintics -- 14.3.3.P-Agonists -- 14.3.4. Glucocorticoids -- 14.3.5. Thyreostatics -- References -- 15. Toxicants Unintentionally Formed During Processing, Storage, And Digestion Of Food -- 15.1. General -- 15.2. Polycyclic Aromatic Hydrocarbons -- 15.3. Alcohols -- 15.4. Bacterial Toxins -- 15.4.1. Exotoxins -- 15.4.1.1. Staphylococcus -- 15.4.1.2. Clostridia -- 15.4.1.3. Bacillus cereus -- 15.4.1.4. Campylobacters -- 15.4.1.5. Listeria -- 15.4.2. Endotoxins -- 15.5. Biogenic Vasoactive Amines -- 15.5.1. Scombroid Poisoning -- 15.6. Nitrates, Nitrites, and Nitrosamines -- 15.7. Acrylamide -- 15.8. Trans Fatty Acids -- 15.9. Chlorinated Propanols -- 15.10. Food Contact Materials -- 15.10.1. Phthalates -- 15.10.2. Bisphenols -- 15.10.3. Aluminum from Cookware -- References -- 16. Food Additives -- 16.1. Traditional Food Additives -- 16.1.1. General Principles: ADI -- 16.1.2. Colorants -- 16.1.3. Artificial Sweeteners -- 16.1.4. Preservatives -- 16.1.5. Antioxidants -- 16.1.6. Glutamates -- 16.2. Functional Additives -- 16.2.1. General Principles -- 16.2.2. Functional Additive-Drug Interactions -- References -- 17. Vitamins -- 17.1. General -- 17.2. Vitamin A: Phenomenon of Smokers -- 17.3. Vitamin D -- 17.4. Vitamin E -- 17.5. Vitamin K -- 17.6. Vitamin B2 -- 17.7. Vitamin B6 -- 17.8. Vitamin C -- 17.9. Vitamin B3 -- 17.10. Diagnosing and Therapy of Vitamin Intoxications -- References -- 18. Food Adulteration -- 18.1. What Is Food Adulteration? -- 18.2. Melamine and Cyanuric Acid -- 18.2.1.;"Following in the tradition of the popular first edition, this book integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a Food Toxicology course, this new edition includes a new chapter on food adulterations. Using moderately rigorous biochemistry and chemistry, it also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, flavor enhancers, and nano materials"--