NATS 1560 Lecture 5: Topic 5

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Practices of food production, processing and handling, and storage aimed to ensure that the food is free from harmful substances (endogenous toxins and contaminants) Solanine (aka nightshades) - a glycoalkaloid in plants of solanaceae family (potatoes, tomatoes, eggplants, peppers, etc) fruits / vegetables with cuts or bruises are more likely to have solanine. Just cut off the solanine and there won"t be problems. Alkaloids - have an effect on central nervous system, can be damaging when too much is consumed. E. g. caffeine, and theobromine (animals are more susceptible to. Oxalic acid - contained in green leaf plants. E. g. rhubarb, spinach, collards, kale, broccoli, beets, etc. Amygdalin - an enzyme that is contained in plants. Becomes very poisonous when enters the human body. Protease inhibitors (raw beans) - inhibi the action of enzymes that allow the digestion of proteins. Phytoestrogens (soy beans) - not always considered toxic, btu are harmful for infants and children.

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