FOOD 3040 Lecture Notes - Lecture 9: Phaseolus Lunatus, Theobromine, Cassava

• School: University of Guelph
• Department: Food Science
• Course: FOOD 3040
• Professor: Michael Rogers

Document Summary

Chemical substance that can elicit a detrimental effect in a biological system. Three classes: endogenous (cause of an organism or cell), naturally occurring, synthetic: endogenous toxicants. Produce by tissues cells in plant and other biological raw materias. Flavonoids: in coffee and cola, need to be much higher that we generally consume to cause toxic effects (dosage. Cyanide: cassava, flax, lima beans, contain cyanogenic glycosides and convert to hydrogen cyanide when consumed, inhibits respiration, common wwii chemical agents- gas chambers. Toxic mushrooms: protoplastic (effects on liver and kidney, neurotoxic (effects on central nervous system- hallucination, gastrointestinal (vomit diarrhea very rapid) Acrylamide: starchy foods (increase in high temperature and duration of heating, link to breast cancer, naturally occurring. Produced by fungi and bacteria that causes disease. Intoxification- toxin is produced in the body after consuming microorganism. In fish: (dinoflagellates- source of their food supply accumulate in fat of fish)