Bioactive compounds in foods.9781405158756 Bioactive compounds in foods. Ed. by John Gilbert and Hamide Z. Senyuva. Blackwell Publishing 2008 409 pages $200.00 Hardcover TX545 They can be inherent in foods or can be the result of processing contaminants, but in either case toxicants are both dangerous and difficult to control. With a sure grasp of the latest research, these reviews give manufacturers a solid background in the formation of toxins, their risks to consumers, and processors' analytical methods. The contributors, a good mix of academics and industrial experts, cover natural toxicants such as pyrrolizidine alkaloids alkaloids, n alkaline phytochemicals that contain nitrogen in a heterocyclic ring structure. They can have powerful pharmacological effects and are more often used in traditional medicine than in herbal treatments. , glucosinolates, phycotoxins in seafood, mushroom toxins (including edible and toxic mushrooms), mycotoxins, phytoestrogens Phytoestrogens Compounds found in plants that can mimic the effects of estrogen in the body. Mentioned in: Premenstrual Syndrome phytoestrogens, n.pl plant-derived estrogen analogs. and beta-carboline alkaloids as well-as man-made elements such as nitrates and nitrites, acrylamide acrylamide /acryl·a·mide/ (ah-kril´ah-mid) a vinyl monomer used in the production of polymers with many industrial and research uses; the monomeric form is a neurotoxin. in heated foods, furan furan: see furfural. , chloropropanols and their fatty acid esters, hetrocyclic amines amines (  mēnz´),n.pl organic compounds that contain nitrogen. and polycyclic aromatic hydrocarbons. The result is a comprehensive review with full references suitable for processors, standards-makers and researchers. ([c]20082005 Book News, Inc., Portland, OR) |
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