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Toxicological Assessment of Furocoumarins in Foodstuffs

✍ Scribed by Gerhard Eisenbrand

Publisher
John Wiley and Sons
Year
2007
Tongue
English
Weight
215 KB
Volume
51
Category
Article
ISSN
1613-4125

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✦ Synopsis

Owing to the more frequent use of parsnips, which may contain phototoxic furocoumarins, in domestic and industrial food products, the DFG Senate Commission on Food Safety (SKLM) has studied toxicological evaluations of furocoumarins in foods and has assessed data relating to exposure, metabolism, kinetics, toxicity, carcinogenicity, reproductive and developmental toxicity, as well as the effects of these substances on xenobiotic metabolism. After reviewing the available data, the subject was discussed on September 23 -24, 2004, and the following opinion was passed.

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## Abstract Acrolein is an Ξ±,β‐unsaturated aldehyde formed by thermal treatment of animal and vegetable fats, carbohydrates and amino acids. In addition it is generated endogenously. As an electrophile, acrolein forms adducts with gluthathione and other cellular components and is therefore cytotoxi