Bioactive Compounds in Foods
edited by John Gilbert

Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. Bioactive Compounds in Foods covers both types of compound for the first time, examining their beneficial as well as their undesirable effects in the human diet.

Topics have been selected to illustrate recent scientific advances in understanding of the occurrence and mechanism of formation, exposure/risk assessment and developments in the underpinning analytical methodology.

A wide range of contaminants are examined in detail, including:

• pyrrolizidine alkaloids
• glucosinolates
• phycotoxins
• mycotoxins

Several process contaminants (eg acrylamide and furan), which are relatively new but which have a rapidly growing literature, are also covered.

The book provides a practical reference for a wide range of professionals who need to be aware of the main issues concerning toxicants and process contaminants in food.

Contents

Part 1 - Natural toxicants

1. Pyrrolizidine alkaloids
2. Glucosinolates
3. Phycotoxins in seafoods
4. Mushroom toxins
5. Mycotoxins
6. Phytoestrogens
7. β-Carboline alkaloids
8. Naturally-occuring Nitrates and Nitrites in foods

Part II Man-made components

9. Acrylamide in heated foods
10. Furan in processed foods
11. Chloropropanols and chloroesters
12. Hetrocyclic amines
13. Polycyclic Aromatic Hydrocarbons

Index

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