Introduction to Food Toxicology 2nd Edition by Takayuki Shibamoto 9780080921532 0080921531

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ISBN 10: 0080921531 
ISBN 13: 9780080921532 
Author: Takayuki Shibamoto

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods — whether naturally occurring or having been introduced by industry or food processing methods. This 2e of Introduction to Food Toxicology explores these developments while continuing to provide a core understanding of the basic principles of food toxicology.

*New information on:
–Solid-phase extraction, immunoassay, and LC/MS
–Mechanisms of regulation of xenobiotic activation and deactivation
–Developments in the modes of action and impact of natural toxins in food plants
–A comprehensive review of the issues surrounding dioxins
–The function of antioxidants and their toxicological aspects
–Acrylamide, its occurrence, toxicity and regulation on its use
–Phytochemicals, their beneficial effects and the modes of action of this growing group of nutraceuticals from food plants
–Diet and drug interactions

Introduction to Food Toxicology 2nd Table of contents:

Chapter 1: Principles of Toxicology
Branches of Toxicology
Dose-Response
Potency
Hormesis
Margin of Safety
Biologic Factors That Influence Toxicity
Absorption
Types of Membrane Transport
Toxin Absorption in the Alimentary Tract
Intestinal Microflora
The Blood-Brain Barrier
Xenobiotic Absorption into Lymph
Translocation
Distribution
Storage
Organ Storage
Lipid Storage
Bone Storage
Excretion
Kidney
Effects of Maturation on Kidney Excretion
Fecal Excretion of Xenobiotics
Additional Readings

Chapter 2: Determination of Toxicants in Foods
Sampling
Qualitative and Quantitative Analyses of Toxicants in Foods
Sample Preparation for Analysis of Toxicants
Isolation and Identification by Chromatography
Biological Determination of Toxicants
Acute Toxicity
Genetic Toxicity
Bioassay
Metabolism
Subchronic Toxicity
Teratogenesis
Chronic Toxicity
Suggestions for Further Reading

Chapter 3: Biotransformation
Phase I Reactions
Phase II Reactions
Phase I Enzymes
Cytochrome P450
CYP3A4
CYP1B1
CYP2E1
Peroxidases
Flavin-Containing Monooxygenase (FMO)
Epoxide Hydrolase (EH)
Esterases
Carboxylesterases (CES)
Paraoxonase
Phase II Xenobiotic Metabolism
Glucuronide Conjugation
Sulfate Conjugation
Glutathione Conjugation
Additional Reading

Chapter 4: Chemical Carcinogenesis
Definitions
Phases of Carcinogenesis
Initiation
Promotion
Progression
Angiogenesis
Cancer Epidemiology
Dietary Guidelines for Cancer Prevention
Additional Reading

Chapter 5: Natural Toxins in Animal Foodstuffs
Natural Toxins in Land Animal Foodstuffs
Bile Acids
Vitamin A
Transmissible Spongiform Encephalopathies (TSEs) and Prions
Discovery of Bovine Spongiform Encephalopathy (BSE)
Discovery of Toxic Principle, Prion
Mode of Action of Prion
Natural Toxins in Marine Foodstuffs
Tetrodotoxin-Puffer Fish Poison
Paralytic Shellfish Poisoning (PSP)
Ciguatera
Neurotoxic Shellfish Poisoning (NSP)
Amnesic Shellfish Poisoning (ASP)
Voltage-Gated Na+ Channels
Scombroid Fish Poisoning
Suggested Further Reading

Chapter 6: Toxic Phytochemicals
Phytotoxins
Goitrogens
Environmental Antithyroid Substances
Favism
Neurolathyrism
Cyanogenic Glycosides
Lectins
Vasoactive Amines
Caffeine
Curare
Strychnine
Atropine
Phytoalexins
Herb-Drug Interactions
Suggestions for Further Reading

Chapter 7: Toxins from Fungi
Mycotoxins
Ergotism
Alimentary Toxic Aleukia
Fumonisins
Aflatoxin
Mushrooms
Amanita phalloides
Amanita muscaria
Psilocybe
Additional Reading

Chapter 8: Food Contaminants from Industrial Wastes
Chlorinated Hydrocarbons
Polychlorinated Biphenyls (PCBs)
Polychlorinated Dibenzo-p-dioxins (PCDDs)
Heavy Metals
Arsenic
Lead
Mercury
Cadmium
Suggestions for Further Readings

Chapter 9: Pesticide Residues in Foods
What Is a Pesticide?
History
Pesticides in the Food Chain
Regulations
Insecticides
DDT
Chlorinated Cyclodiene Insecticides
Organophosphate Insecticides
Carbamate Insecticides
Herbicides
Chlorophenoxy Acid Esters
Naturally Occurring Pesticides
Suggestions for Further Reading

Chapter 10: Food Additives
Regulations
Preservatives
Benzoic Acid
Sorbic Acid and Potassium Sorbate
Hydrogen Peroxide
AF-2 [2-(-furyl)-3-(5-nitro-2-furyl)acrylamide]
Antioxidants
L-Ascorbic Acid (Vitamin C)
dl-alpha-Tocopherol (Vitamin E)
Propyl Gallate
Butylated Hydroxyanisol and Butylated Hydroxytoluene
Sweeteners
Saccharin and Sodium Saccharin
Sodium Cyclamate
Coloring Agents
Amaranth (FD&C Red No. 2)
Tartrazine (FD&C Yellow No. 4)
Flavoring Agents
Methyl Anthranilate
Safrole (1-Allyl-3,4-Methylenedioxybenzene)
Diacetyl (2,3-butane dione)
Flavor Enhancers
Suggestions for Further Reading

Chapter 11: Toxicants Formed During Food Processing
Polycyclic Aromatic Hydrocarbons (PAHs)
Occurrence
Benzo[a]pyrene (BP)
Maillard Reaction Products
Polycyclic Aromatic Amines (PAA)
Occurrence
Toxicity
N-Nitrosamines
Precursors
Occurrence in Various Foods
Toxicity
Mode of Toxic Action
General Considerations
Acrylamide
Formation Mechanisms of Acrylamide in Foods
Toxicity
Mode of Action
General Considerations
Food Irradiation
Suggestions for Further Reading

Chapter 12: Food Factors and Health
Probiotics, Prebiotics, and Synbiotics
Probiotics
Prebiotics
Synbiotics
Antioxidants
The Role of Oxygen in Living Organisms
In vivo Balance Between Oxidants and Antioxidants
Lipid Peroxidation
Toxicity of RCCs
Functional Components Found in Food for Disease Prevention
Suggestions for Further Reading

Index
Food Science and Technology

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Tags: Takayuki Shibamoto, Introduction, Toxicology