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Research Article Open access CC BY 4.0

Natural Toxins in Plant Foods: Health Implications

Fredrick Onyango Ogutu, George Wanjala Wafula, Shadrack Isaboke Makori, Martin Oyoo Omondi, Naomi Jebichi Kitur

Asian Food Science Journal · pp. 1–13 · Published 31 May 2018

10.9734/AFSJ/2018/39989

Abstract

This review took a survey of literature on natural toxins in commonly consumed food crops. Food crops are a good source of proteins, carbohydrates, minerals and B-vitamins. However, some foods that are generally consumed possess innate toxins with potential harmful effect in human health. The current study looked at some of the toxins their chemical structures, their mechanism of toxicities, sources of the toxins and the effect of processing on the toxins with focus on saponin, glycosides, toxic protein/amino acids and polyphenols. This paper informs consumers, regulators and researchers of plant origin foods hence help reduce toxicities among consumers.

Phytotoxins glycosides toxicity degradation

Cited by 4

Unlocking the potential of plant‐based foods in sub‐Saharan Africa: a review of the opportunities and challenges

F. Ogutu, G. Okiko, George Wanjala · International Journal of Food Science & Technology · 2024

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