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As a term, phytochemicals is generally used to describe plant compounds that are under research with unestablished effects on health, and are not essential nutrients. Regulatory agencies governing food labeling in Europe and the United States have provided guidance for industry to limit or prevent health claims about phytochemicals on food ...
Leaves, stems, and green unripe fruit of the tomato plant also contain small amounts of the poisonous alkaloid tomatine, [36] although levels are generally too small to be dangerous. [36] [37] Ripe tomatoes do not contain any detectable tomatine. [36] Tomato plants can be toxic to dogs if they eat large amounts of the fruit or chew the plant ...
The other primary mycotoxin groups found in mushrooms include: orellanine, monomethylhydrazine, disulfiram-like, hallucinogenic indoles, muscarinic, isoxazole, and gastrointestinal (GI)-specific irritants. [28] The bulk of this article is about mycotoxins that are found in microfungi other than poisons from mushrooms or macroscopic fungi. [21]
Atropa bella-donna, commonly known as deadly nightshade or belladonna, is a toxic perennial herbaceous plant in the nightshade family Solanaceae, [1] [2] which also includes tomatoes, potatoes and eggplant.
Chitin fungi includes other edible mushrooms. Lentinan fruit body of shiitake (Lentinula edodes mycelium (LEM)) and other edible mushrooms. Fructan. Inulins diverse plants, e.g. topinambour, chicory. Lignin stones of fruits, vegetables (filaments of the garden bean), cereals. Pectins fruit skin (mainly apple and, quince), vegetables.
Mushroom poisoning is usually the result of ingestion of wild mushrooms after misidentification of a toxic mushroom as an edible species. The most common reason for this misidentification is a close resemblance in terms of color and general morphology of the toxic mushrooms species with edible species.
Amatoxin is the collective name of a subgroup of at least nine related cyclic peptide toxins found in three genera of deadly poisonous mushrooms (Amanita, Galerina and Lepiota) and one species of the genus Pholiotina. [1] Amatoxins are very potent, as little as half a mushroom cap can cause severe liver injury if swallowed.
Mycotoxicology is the branch of mycology that focuses on analyzing and studying the toxins produced by fungi, known as mycotoxins. [1] In the food industry it is important to adopt measures that keep mycotoxin levels as low as practicable, especially those that are heat-stable.