Paper Contents
Abstract
Food is essential for human survival but, some edible substances contain toxic compounds that can be detrimental to our health. Natural toxic substances are present in various foods, posing potential health risks to consumers. This review aims to summarize the current knowledge on natural toxic substances in food, including their sources (plants, animals, and fungi), mechanisms of toxicity and potential health effects. We discuss the toxic compounds found in plant-based foods, such as lectins, saponins, and glycoalkaloids, those found in animal-based foods, like biotoxins in seafood, as well as those found in mushrooms including amatoxins, phallotoxins, and gyromitrin. We also examine the factors that influence the levels of these toxic substances in food and discuss strategies for minimizing exposure. It is essential to be aware of these potential food poisons and take steps to prevent and treat food borne illnesses1.0.IntroductionFood is needed for human survival, but it can also contain natural toxic substances that pose health risks. Naturally occurring toxins are harmful substances produced by living organisms, including plants, animals, and microorganisms 1. While these toxins are not detrimental to the producing organisms, they can be poisonous to other species, including humans, if ingested 2. These toxic compounds exhibit a wide range of chemical structures and vary in their biological functions and levels of toxicity. Certain plants synthesize toxins as a self-defense mechanism to deter herbivores, insects, and pathogens, thereby protecting themselves from harm 3The presence of these naturally occurring toxins in food has been a concern since the dawn of agriculture. Ancient civilizations undoubtedly encountered poisonous plants, animals and fungi, leading to the development of empirical knowledge regarding safe food selection and preparation. Early toxicology, while not formally established as a scientific discipline, was intertwined with traditional medicine and culinary practices. The identification and characterization of specific toxins, however, emerged much later. The study of plant toxins, or phytotoxins, gained significant traction with the advancement of analytical chemistry in the 19th and 20th centuries. Pioneering work by scientists like Claude Bernard (1813-1878) on the physiological effects of plant extracts laid the foundation for future research 4. Later advancements in analytical techniques like chromatography and mass spectrometry revolutionized the understanding of food borne toxins 5.
Copyright
Copyright © 2025 John Ifenkwe. This is an open access article distributed under the Creative Commons Attribution License.
