| Description |
1 online resource (350 p.) |
| Series |
History of Toxicology and Environmental Health Series |
|
History of toxicology and environmental health.
|
| Contents |
Intro -- History of Food and Nutrition Toxicology -- Copyright -- Contents -- Contributors -- Series introduction -- Disclaimer -- Chapter 1 The interrelationships between food, nutrition, and toxicology -- The historical significance of the "dose makes the poison" applied to foods -- Toxicology: Food and nutrition -- Food toxicology basics -- Toxicants in foods -- Nutritional toxicology -- Current applications and regulatory use -- Examples of regulatory bodies -- Other organizations -- Glossary -- References -- Chapter 2 Inherent toxicants -- Plant toxins in foods -- Mycotoxins |
|
Seafood toxins -- Conclusions -- References -- Chapter 3 Vitamins and minerals -- Introduction -- Fat-soluble vitamins -- Vitamin A -- Vitamin D -- Vitamin E -- Vitamin K -- Water-soluble vitamins -- Vitamin C -- Thiamin (vitamin B1) -- Riboflavin (vitamin B2) -- Pyridoxine (vitamin B6) -- Folate (vitamin B9) -- Minerals -- The discovery of minerals -- Calcium -- Phosphorus -- Sodium -- Deficiency -- Chloride -- Potassium -- Magnesium -- Toxicity/UL -- Sulfur -- Toxicity/UL -- Selected trace minerals -- Iron -- Food sources -- Deficiency symptoms -- Toxicity/upper limits -- Chromium |
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Food sources -- Toxicity/upper limits -- Selected ultra-trace minerals -- References -- Chapter 4 Food additives toxicology -- Introduction -- Safety assessment -- Food additives -- Food colors -- Flavoring agents -- Preservatives -- Stabilizers and thickeners -- Sweeteners -- Nutrients -- Processing aids -- Dietary supplements -- Conclusion -- References -- Chapter 5 Chemical contaminants in food -- Introduction -- Pesticide residue monitoring -- Heavy metals and dietary metal intake -- Chemical contaminants in drinking water -- Adulterants -- Melamine -- Food packaging contaminants |
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Tools for the detection of adulterants -- Allergen cross-contact -- Future directions for food safety -- Acknowledgment -- References -- Chapter 6 Food allergy, intolerance, and sensitivity -- Introduction -- Food allergen regulations and management in manufacturing -- Food allergen risk assessment -- Hazard identification and characterization -- Exposure -- Risk characterization -- Conclusions -- References -- Chapter 7 Genetically modified organisms (GMO) for food use -- Introduction -- Insect-resistant traits -- Herbicide-tolerant traits -- Viral-resistant traits -- Bacterial-resistant traits |
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Fungal-resistant traits -- Nutritional quality traits -- Gene editing -- Conclusions for the future -- References -- Chapter 8 Dietary supplements -- Introduction -- Historical roots of dietary supplements -- Two steps forward, one step back: The history of dietary supplement regulation in the United States -- Toxicity of dietary supplements -- Toxicity elicited by dietary supplement ingredients -- Ephedra -- Pyrrolizidine alkaloids in botanical dietary supplements -- Multicomponent weight loss supplements -- Vinpocetine -- Adulterated dietary supplements |
| Notes |
Description based upon print version of record |
|
Pharmaceutical compounds or their analogs in dietary supplements |
| Form |
Electronic book
|
| Author |
Hayes, A. Wallace
|
| ISBN |
9780128212622 |
|
0128212624 |
|
