Introduction to Toxicology and Food

Introduction to Toxicology and Food provides a concise overview of both the science of toxicology and food toxicology. It presents easy-to-understand explanations of the concepts and principles of toxicology as a science, the toxicants found in foods, and naturally occurring antitoxic/anticarcinogenic substances in foods. It discusses a variety of toxicants, including natural toxicants, contaminants and food additives, their uses, harmful effects and safety aspects.

Key Features:
Identifies the nature, sources, and formation of toxic substances in foods.
Covers new groups of contaminants such as fumonisins and bisphenol A and new food additives.
Includes the legal and safety aspects as well as the functions of food additives.
Discusses 12 groups of contaminants and their toxic effects, even when consumed in small amounts.
Reviews the properties of 18 sources of natural compounds in foods that may cause adverse effects.
Describes significant chemopreventers in the diet, presenting results of the most recent researches on this subject.
Table of Contents:
TOXIN SCIENCE.
General Information on Toxicology.
Definition of Toxicity and Classification of Toxins.
Toxication.
The Effect Mechanism of Toxins.
Toxicity Tests.
FOOD TOXICANTS.
Natural Sources of Toxicants in Foods.
Contaminants.
Food Additives.
CHEMOPREVENTION.
Chemopreventers in the Diet.
References.