ISSN:0099-0248    

DOI:10.1080/10408398509527413

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor

摘要:

About 100 fungal metabolites may cause cancer, embryological defects, or other histopathological effects in mammals. They arc produced by a wide variety of fungi. Few of these metabolites have significant acute toxicity. With the exception of aflatoxin B, and sterigmatocystin, there is no conclusive evidence that any of them is carcinogenic. However, several of the compounds are mutagenic. Cytochalasin D and T‐2 toxin are probably teratogenic. A wide variety of other histopathological effects have been shown. Liver damage has been most frequently reported. In almost all cases the molecular bases of these effects have not been extensively investigated. Although much is known about the routes by which some of the compounds are synthesized in vivo, nothing is known about control at the molecular level of these biosynthetic routes. Little is known about the biological degradation of these compounds or about the levels and incidences of them in food and animal feed. Future work in all these areas will depend on the further development of sensitive assay methods that are applicable to their measurement in food, in animal feed, and in animal tissues and body fluids and on the application of these methods to define exposure to these compounds in the diet.

ISSN:0099-0248    

DOI:10.1080/10408398509527414

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor

摘要:

Alliumis a genus of some 500 species belonging to the family Liliaceae. However, only a few of these are important as food plants, notably, onion, garlic, chive, leek, and rakkyo. Such plants have been used for many centuries for their pungency and flavoring value and for their medicinal properties, and in some parts of the world their use also has religious connotations. The flavors of members of the genusAllium, in addition to being characteristic are also complex, being derived enzymically from a number of involatile precursors. As well as there being variation of flavor between different alliums there are also considerable changes that occur as a result of cooking and processing. These are of course of importance to the consumer and food technologist/processor. The review will introduce the subject by an historical perspective and will set against this data on the present cultivation and usage of commercially cultivated alliums. The chemical composition of these plants will be discussed, emphasis being giventononvolatile constituents which are perhaps less often considered. Discussion of the volatile constituents, which will include mention of the methods currently used for their analysis and for the determination of “flavor strength”, will be mainly concerned with literature taken from the last 5 years. In considering the extent and nature of allium cultivation and processing, factors affecting the nutritional value and quality will be highlighted. The medicinal properties of garlic and onion oils have been much studied over the last decade and the review will include critical assessment of this area and also will touch on the more general properties (antimicrobial, antifungal, antibacterial, and insecticidal) of these oils. Finally, mention will be made of the antinutritional, toxic, or otherwise undersirable effects of alliums, for example, as inadvertant components of animal diets, tainting of milk and other food products. It is our intention to review the literature up to mid 1984.

ISSN:0099-0248    

DOI:10.1080/10408398509527415

出版商:Taylor & Francis Group    

年代:1985

数据来源: Taylor