Principles Of Food Toxicology Second Edition

Following in the tradition of the popular first edition, Principles of Food Toxicology, Second Edition integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a food toxicology course, and also as a monograph dealing with principles of food toxicology as the whole, and, due to sufficiently increased number of references, a source of elaborated scientific information, the second edition has been significantly revised and updated with new theories, opinions, and methods. It also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, and flavor enhancers. See What’s New in the Second Edition: Role of lymph in transport of xenobiotics Reproductive and developmental toxicity, risk-benefit analysis Trans fatty acids Soybean as a source of possible toxicants Aluminum from cookware Glutamates New chapter on food adulteration Updated and additional references The book introduces the principles of toxicology at the molecular, cellular, and organism level. It provides a moderately rigorous treatment of biochemistry and chemistry with explanations of the mechanisms of toxic effect and medicinal consequences. The book arms toxicologists against new challenges in food safety brought on by long-term and often hard-to-diagnose effects of plant and animal toxicants that have already developed extensively by the time of discovery.

Written by two experienced toxicology lecturers, Principles of Toxicology provides a broad-based yet in-depth introduction to this diverse subject. Comprehensive and easy-to-read, the book covers this broad and interdisciplinary field from the viewpoint of three different functional levels: molecular and cellular; physiological; and ecological and environmental. This revised second edition expands the coverage of the book while keeping the organizational format that made the first edition a bestseller. It also includes a series of brief case studies illustrating the application of toxicological principles to current issues of interest. Each and every chapter has been revised, several have been significantly rewritten, and three are entirely new. This new edition retains the extensive cross-referencing system that links all sections and enhances the integration of material. It also includes an appendix of selected toxicants that describes chemical structure and category of use. These features combine to make finding specific information quick and easy. The highly readable format and uniform, consistent presentation of information will make this the most used reference on your shelf. See what's new in the second edition:

"Following in the tradition of the popular first edition, this book integrates the general principles of toxicology with a systematic characterization of the most important food-borne toxicants. Ideal as a textbook in a Food Toxicology course, this new edition includes a new chapter on food adulterations. Using moderately rigorous biochemistry and chemistry, it also provides expanded coverage of entry and absorption of foreign substances, carcinogenicity, reproductive and developmental toxicology, multi-organ toxicity, flavor enhancers, and nano materials"--

The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers. There are many books which cover selected toxins in foods (such as plant toxins, mycotoxins, pesticides, or heavy metals), but this book represents the first pedagogic treatment of the entire range of toxic compounds found naturally in foods or introduced by industrial contamination or food processing methods. Featuring coverage of areas of vital concern to consumers, such as toxicological implications of food adulteration (as seen in ethylene glycol in wines or the Spanish olive oil disaster) or pesticide residues, Introduction to Food Toxicology will be of interest to students in toxicology, environmental studies, and dietetics as well as anyone interested in food sources and public health issues. The number of students who are interested in toxicology has increased dramatically in the past several years. Issues related to toxic materials have received more and more attention from the public. The issues and potential problems are reported almost daily by the mass media, including television, newspapers, and magazines. Major misunderstandings and confusion raised by those reports are generally due to lack of basic knowledge about toxicology among consumers. This textbook provides the basic principles of food toxicology in order to help the general public better understand the real problems of toxic materials in foods. Principles of toxicology Toxicities of chemicals found in foods Occurrence of natural toxins in plant and animal foodstuffs Food contamination caused by industry Toxic chemicals related to food processing Food additives Microbial toxins in foods

New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers. Research also shows that in America today, the leading causes of death are cancer and heart disease.

Food and Nutritional Toxicology provides a broad overview of the chemicals in food that have the potential to produce adverse health effects. The book covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemicals from packaging materials into foods, and the persisten

Examining the complex interactions associated with clinical toxicological events and chemical exposure of drug administration, this updated and revised Second Edition functions as a stand-alone text or reference of clinical toxicology for professionals, students of toxicology and pharmacy, as well as forensic toxicologists, occupational healthcare

The second edition of Forensic Toxicology: Principles and Concepts takes the reader back to the origins of forensic toxicology providing an overview of the largely unchanging principles of the discipline. The text focuses on the major tenets in forensic toxicology, including an introduction to the discipline, principles of forensic toxicology including pharmacokinetics, pharmacodynamics, drug interactions and toxicogenomics, fundamentals of forensic toxicology analysis, types of interpretations based on analytical forensic toxicology results, and reporting from the laboratory to the courtroom. Also included in the second edition is a Unit focused on the forensic toxicology of individual drugs of abuse. Includes significant emphasis on the fundamental principles and concepts of forensic toxicology Provides students with an introduction to the core tenets of the discipline, focusing on the concepts, strategies, and methodologies utilized by professionals in the field Coauthored by a forensic toxicologist with over 40 years of experience as a professor who has taught graduate courses in forensic and analytical toxicology and who has served as a consultant and expert witness in civil and criminal cases

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occuring or having been introduced by industry or food processing methods. This seco.

General toxicological principles applicable to foods and food toxicants; The toxicological role of the gastrointestinal tract; The role of intestinal microflora in the toxicity of food components; Metabolism of nonnutritive components in foods and related compounds; Manifestations of toxic effects; Carcinogenisis; Nutritional factors and carcinogenisis; Endogenous toxicants in foods derived from higher plants; Naturally occurring antinutritive substances; Toxic mushrooms and other macrofungi; Toxicology of marine foods; Derived food toxicants.