Lecture 3 - Biological Adaptations to Toxins

Question 1

Cyanogenic glycoside

Answer 1

bitter tasting, Amgydalin (apple seeds, bitter almonds, cassava)

Question 2

Geophagy

Answer 2

binding to toxic materials to prevent absorption in GI tract

Question 3

Glucosinolates

Answer 3

responsible for pungent smell/ taste of mustard, horseradish, allelochemicals

plant families: brassicaceae, capparaceae, and Tropaeolaceae

Question 4

Goiter

Answer 4

Chronic effects of glucosinolate metabolites

Question 5

Gustation

Answer 5

Taste

Question 6

Manihot esculenta (cassava)

Question 7

Olfaction

Answer 7

Smell

Question 8

Omnivore

Question 9

Saponins

Answer 9

Glycosides of STEROIDal and triterpeneoid compounds, bitter taste

poorly absorbed by GI tract

Question 10

Synsepalum dulcificum

Answer 10

miraculin, west african plant to sweeten wine and ferment sour foods

Question 11

Taste modifier

Answer 11

Miracle fruit - Synsepalum dulcificum

Question 12

Urtication

Answer 12

caused by effects of stinging hairs

Question 13

Garcia et al (1974)

Answer 13

• stronger the taste of food or drink, the greater aversion induced by illness
• the more severe the illness, the stronger aversion for taste
• strength of aversion is inversely related the span of time between consumption and illness

Question 14

Detoxication

Answer 14

mechanism by which organisms protect themselves form toxic compounds

Question 15

Detoxification

Answer 15

process of correcting a state of toxicity