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E-grāmata: Reviews in Food and Nutrition Toxicity, Volume 3

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(King's College, London, UK)
  • Formāts: 288 pages
  • Izdošanas datums: 22-Mar-2005
  • Izdevniecība: CRC Press Inc
  • ISBN-13: 9781420037531
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Reviews in Food and Nutrition Toxicity, Volume 3Palielināt
  • Formāts: 288 pages
  • Izdošanas datums: 22-Mar-2005
  • Izdevniecība: CRC Press Inc
  • ISBN-13: 9781420037531
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Including the latest reviews of the most current issues related to food and nutrition toxicity, Reviews in Food and Nutrition Toxicity, Volume 3 distills a wide range of research on food safety and food technology. Put together by a strong team with a wealth of broad experience, the continuation of this important new series includes contributions from the fields of medicine, public health, and environmental science.

Topics covered in Volume Three include:

MEG-related toxic, pathological, and etiological findings in the liver, stomach, blood, testes/uterus, kidneys, peritoneum, and skin

Current information on pharmacokinetic and toxicodynamic aspects of methyl mercury toxicity

The limits set by various agencies for, and the possible effects of, exposure to Uranium via ingestion and inhalation

Evidence that nutrition can modify PCB toxicity and its implications in numerous age-related diseases

The most recent findings on oxysterols' toxic and pro-atherosclerotic effects and the use of antioxidants supplements to prevent their generation in foods

Examples of published safety data, drug interactions, and problems with formulated products

Potential dangers and benefits of genetically modified foods, moral and ethical issues, and benefit risk ratios

Emerging issues in food contamination, recently-discovered contaminants, the increased use of genetically engineered crops, and their effects on children

New views on the onset of celiac disease, its symptoms outside the gastrointestinal tract, and its diagnosis and management

A timely compilation, the book sheds light on the most important issues in food safety today. It is a valuable resource for anyone involved in the food industry or academics researching food science and food technology.
Methyleugenol in the Diet: Toxic and Pathological Aspects
1(60)
Jerry D. Johnson
Kamal M. Abdo
Abstract
2(1)
Introduction
3(1)
General Background Information
3(8)
Uses
3(1)
Human Ingestion
4(5)
U.S. Regulations
9(1)
Environmental Considerations
9(1)
Structure, Chemical Identification, and Physical--Chemical Properties
10(1)
Pharmacological Effects
11(7)
Biochemical Effects
12(3)
Gastrointestinal System Effects
15(1)
Central Nervous System Effects
15(3)
Nonorgan-Directed Toxicity
18(3)
Survival
18(2)
Body Weight
20(1)
Food and Water Consumption
21(1)
Target Organ Toxicity
21(26)
Liver
21(1)
Hepatocellular Pathology
22(5)
Intrahepatic Biliary Pathology
27(2)
Metabolism and Bioactivation
29(4)
Etiology
33(2)
A Mechanism for MEG-Related Liver Cancer
35(2)
Stomach
37(1)
Subchronic Exposure
37(3)
Chronic Exposure
40(1)
Etiology
41(2)
Blood
43(1)
Subchronic Exposure
43(1)
Etiology
44(1)
Chronic Exposure
44(1)
Reproductive Organs
44(1)
Subchronic Exposure
44(1)
Etiology
45(1)
Additional Target Organs
46(1)
Genotoxicity
47(4)
DNA Mutation
47(1)
DNA Repair Assay
47(1)
Chromosomal Recombination
48(1)
Chromosomal Aberrations
48(1)
Sister Chromatid Exchange
49(1)
Unscheduled DNA Synthesis
50(1)
Morphological Cell Transformation
50(1)
Conclusions
51(1)
Acknowledgment
51(1)
List of Abbreviations
52(1)
References
53(8)
Methyl Mercury Toxicity: Pharmacokinetics and Toxicodynamic Aspects
61(24)
Janusz Z. Byczkowski
Abstract
61(1)
Introduction
62(1)
Methyl Mercury in the Environment
62(1)
Accumulation in the Food Chain
63(1)
Residues in Freshwater Fishery and Seafood
64(1)
Exposure to Methyl Mercury
64(1)
Sensitive Subpopulation
65(1)
Intake Assessment
66(2)
Pharmacokinetics in Sensitive Subpopulation
68(1)
Pharmacokinetics in Experimental Animals
68(3)
Mathematical Models of Transplacental and Lactational Transfer
71(3)
Potential Health Effects
74(1)
Mode of Action
75(3)
Toxicodynamics
78(1)
Risk-Based Guidance Values
78(1)
Conclusions
78(1)
Acknowledgments
79(1)
Glossary
80(1)
References
80(5)
Uranium in Food and Water: Actual and Potential Effects
85(8)
Edmond J. Baratta
Abstract
85(1)
Introduction
85(1)
Uranium in Drinking Water
86(2)
Uranium in Food
88(1)
Conclusions: Actual and Potential Effects
89(1)
References
90(3)
Polychlorinated Biphenyls, Oxidative Stress, and Diet
93(36)
Bernhard Hennig
Michal Toborek
Pachaikani Ramadass
Gabriele Ludewig
Larry W. Robertson
Abstract
94(1)
Introduction
94(5)
Polychlorinated Biphenyls
94(2)
PCBs and Nutrition
96(1)
PCBs, Fatty Acids, and Vitamins and Minerals
96(3)
Oxidative Stress and PCBs
99(5)
Oxidative Stress through Receptor Binding and Gene Regulation
99(1)
Metabolic Activation of Lower Halogenated Biphenyls
100(2)
ROS Production by PCB Metabolites
102(2)
Generation of Oxidative Stress: Implication in Carcinogenesis
104(4)
PCB-induced Oxidative DNA Damage In Vitro
104(1)
ROS Production, GSH Depletion, and Cytotoxicity in Cells in Culture
105(1)
PCBs Produce a Decrease in the Levels of Vitamin E and GSH
106(1)
PCB Exposure Reduces Selenium Levels by Yet Unknown Mechanisms
107(1)
PCBs Repress the Selenium-dependent GSH Peroxidase in the Liver
107(1)
PCBs and Diet --- Implications in Cardiovascular Disease
108(4)
Endothelial Toxicity of Coplanar PCBs
109(1)
Coplanar PCBs and Proinflammatory Events
109(2)
Dietary Fatty Acids, PCBs, and Endothelial Cell Dysfunction
111(1)
Premetastatic and Atherogenic Effects of Ortho-Substituted, Noncoplanar PCB Congeners
112(5)
Involvement of the Vascular Endothelium in Blood-Borne Cancer Metastasis
112(2)
Role of ortho-Chlorine-Substituted, Noncoplanar PCB Congeners in Cancer Metastasis and Atherogenesis
114(3)
Diet and Protection against PCB-Induced Cytotoxicity
117(2)
Antioxidants
117(1)
Dietary Flavonoids
118(1)
Summary
119(2)
Acknowledgments
121(1)
Abbreviations
121(1)
References
122(7)
Oxidized Products of Cholesterol: Toxic Effects
129(36)
Gabriella Leonarduzzi
Barbara Sottero
Veronica Verde
Giuseppe Poli
Abstract
129(1)
Introduction
130(1)
Biochemical Background
130(2)
Oxysterol Identification and Measurement
132(4)
Origin of Oxysterols In Vivo
136(4)
Proapoptotic Effect of Oxysterols
140(6)
Effect on Vascular Cells
141(1)
Effect on Nonvascular Cells
142(1)
Mechanism of Induction of Apoptosis by Oxysterols
143(1)
The Cytotoxicity of Oxysterols Is Quenched When They Are in a Mixture
144(2)
Proinflammatory Effect of Oxysterols
146(4)
Mechanisms Underlying the Proinflammatory Effect of Oxysterols
148(1)
Antioxidants May Prevent Both Exogenous and Endogenous Oxysterol Generation
148(2)
Conclusions
150(2)
Acknowledgments
152(1)
Abbreviations
152(1)
References
152(13)
Adverse Effects and Toxicity of Nutraceuticals
165(32)
E. Davies
D. Greenacre
G.B. Lockwood
Abstract
166(1)
Introduction
166(4)
Safety Data
166(1)
General Adverse Effects
166(1)
Adverse Effects
167(1)
Drug Interactions
168(1)
Problems with Formulated Products
169(1)
Carnitine and Acetyl-L-Carnitine
170(4)
Drug Interactions
171(1)
Adverse Effects and Toxicity
172(1)
D-Carnitine
173(1)
Isoflavones
174(5)
Mechanisms of Action of Soy Isoflavones
174(1)
Toxicity
175(3)
Adverse Effects
178(1)
Proanthocyanidins
179(2)
Toxicity and Adverse Effects
180(1)
Melatonin
181(4)
Adverse Effects
181(3)
Toxic Effects and Drug Interactions
184(1)
β-carotene
185(2)
Toxic Effects
185(1)
Drug Interactions
186(1)
Glucosamine
187(1)
Adverse Effects
187(1)
Conclusions
188(1)
References
188(9)
Safety Concerns of Genetically Modified Foods
197(24)
Felicity Goodyear-Smith
Introduction
197(3)
Potential Dangers of GM Foods
200(5)
Risk of Producing Allergenic Foods
200(2)
Risk of Producing Toxic Food
202(1)
Risks GM Foods may Pose to Human Populations
203(1)
Risks GM Foods may Pose to the Environment
204(1)
Potential Benefits of GM Foods
205(6)
Producing Foods with Reduced Allergenicity and Lower Toxin Levels
205(1)
Improving the Nutritional Value of Food
205(2)
Foods with Medicinal Properties
207(2)
Foods with Improved Taste
209(1)
Production of Organic Chemicals Used in Food Production
209(1)
Reducing the Use of Chemicals in the Growing Process of Foods
210(1)
Improving Processing and Marketing Qualities of Food
210(1)
The Benefit--Risk Ratios
211(4)
Safety of GM Foods Compared with Food from Non-GM Varieties
211(1)
Risks Involved with Foods Compared with Pharmaceuticals
212(1)
Benefit--Risk Ratio
213(1)
Moral and Ethical Issues
213(1)
Testing and Monitoring
214(1)
Conclusions
215(1)
Acknowledgments
216(1)
References
217(4)
Food Contaminants and Children: Cause for Concern
221(22)
Lynn R. Goldman
Abstract
221(1)
Introduction
222(1)
Susceptibility of Children
222(2)
Children's Exposure Rates
224(1)
Children's Health Hazards
224(3)
Food Safety Hazards for Children
227(9)
Natural Products
227(2)
Pathogens
229(1)
Chemicals
230(3)
Inadvertent Chemical Constituents
233(2)
Pesticides
235(1)
Emerging Issues
236(1)
Conclusions
237(1)
Abbreviations
237(1)
References
237(6)
Celiac Disease: A New Paradigm of an Immune-Mediated Disorder Due to Dietary Gluten
243(24)
Michelle Maria Pietzak
Alessio Fasano
Abstract
244(1)
Introduction
244(5)
Classic Gastrointestinal Form
245(1)
Late-Onset Gastrointestinal Form
245(1)
Extraintestinal Form
245(1)
The Musculoskeletal System
245(1)
The Skin and Mucous Membranes
246(1)
The Reproductive System
247(1)
The Hematologic System
247(1)
The Hepatobiliary System
247(1)
The Central Nervous System
247(1)
Asymptomatic Form
248(1)
Associated Conditions
248(1)
Latent Form
249(1)
Complications of Celiac Disease
249(1)
Screening for Celiac Disease with Serum Antibodies
250(2)
Antigliadin Antibodies
250(1)
Antiendomysial Antibodies
251(1)
Tissue Transglutaminase Antibodies
252(1)
Current Guidelines on the Use of Serology
252(1)
Definitive Diagnosis with Small Intestinal Biopsy
252(2)
Refractory Sprue
254(1)
Gluten as a ``Toxin''
254(1)
Treatment of Celiac Disease with the Gluten-Free Diet
255(3)
Conclusion
258(1)
References
259(8)
Index 267


Preedy, Victor R.
Biežāk uzdotie jautājumi par e-grāmatām Biežāk uzdotie jautājumi par e-grāmatām
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