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HNSC 1200 > Topic 3: Part F > Flashcards

Topic 3: Part F Flashcards

1
Q

Some food, usually of plant origin contain..

A

naturally occurring toxins

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2
Q

Toxin

A

chemical substance that can cause damage to a biological system

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3
Q

Plants produce..

A

toxin chemicals as a form of natural defence against animals and microbes

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4
Q

No need to eliminate these foods from our diet because..

A

only small amounts are eaten in typical diet, therefore they don’t present a serious health hazard

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5
Q

Solanine

A
  • narcotic like properties,
  • lethal levels can be reached when potatoes are diseased, bruised, or exposed to sunlight.
  • levels are controlled through breeding, handling, and storage.
  • cooking doesn’t destroy this.
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6
Q

big list of natural carcinogens

A

apples bananas basil broccoli Brussel sprouts cabbage cantaloupe etc.

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7
Q

Natural toxin #2 - Cyanogens

A
  • compounds that contain cyanide
  • occurs during processing or inadequate storage, the compounds can be hydrolyzed to release free hydrocyanic acid (HCN) molecules
  • HCN is a potent respiratory inhibitor
  • found in lima beans, fruit sees such as apricot pits and tubers such as cassava
  • long-term consumption can lead to ataxic neuropathy, a group of nervous disorders
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8
Q

Natural toxin #3 - Goitrogens

A
  • compounds that inhibit proper utilization of iodine in the body
  • causes the enlargement of the thyroid gland (goiter)
  • found in cabbage and related species (broccoli, cauliflower)
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9
Q

Natural toxin #4 - Psoralen derivatives

A
  • found in celery, parsnips, figs, and parsley

- also in oil of bergamot (a citrus oil once used in suntan lotions, now banned b/c associated with skin cancer)

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10
Q

Natural toxin #5 - Tannins

A
  • found in tea, food rains, legumes, and wine
  • located main in the seed coat of grains and legumes
  • form insoluble complexes with proteins resulting in inactivation of digestive enzymes and protein insolubility
  • may cause growth depression, decreased iron absorption, damage to mucosal lining of the gastrointestinal tract
  • other effects include alteration in the excretion of certain nutrients such as minerals and increased excretion of proteins
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11
Q

Natural toxin #6 Phytate

A
  • forms complexes with mineral ions and proteins, decreasing their bioavailability
  • forms complexes with digestive enzymes, resulting in decreased digestion of food
  • phytate is hydrolyzed during bread formation and during food fermentation
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12
Q

where is phytate found?

A

cereal grains, barley, legumes, some roots and tubers.

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13
Q

when does the highest rate of phyla hydrolysis occur?

A

during the dough proofing time, further hydrolysis occurs during baking and cooling

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14
Q

Natural toxin #7 - Oxalates

A
  • binds calcium

- excessive levels of oxalic acid could lead to loss of calcium from bones

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15
Q

Where are oxalates found?

A

Spinach, rhubarb.

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16
Q

Negative symptoms of oxalate toxin

A
  • may result in chronic disease such as kidney damage and formation of kidney stones
17
Q

Natural toxin #8 - Saponins

A
  • have similar properties to soaps. occur in a wide variety of legumes and cereals and ginseng
  • particularly high content present in the seed coat of quinoa
  • major effect is hemolysis of red blood cells
  • may cause growth inhibition
18
Q

Can Saponins be destroyed by cooking?

When can they be broken down?

A
  • not destroyed by cooking, but can be hydrolyzed during fermentation
19
Q

Hydrolyse

A

break down a compound by chemical reaction with water

20
Q

Natural toxin #9 - Lectins

A
  • lectins are proteins that possess a specific affinity for certain sugar molecules
  • they cause agglutination of red blood cells
  • orally ingested lectins are highly toxic to humans and animals
21
Q

what does the binding of lectins reduce the ability of?

A

cells to absorb nutrients from the gastrointestinal tract

22
Q

negative symptoms of lectins

A
  • lead to serious growth retardation and in extreme cases, death
  • can also cause cancer
23
Q

how can lectins be destroyed?

A
  • by heat used in traditional cooking
24
Q

Natural toxin #10 - Enzyme inhibitors

A
  • certain compounds in plants inhibit activity of trypsin, chymotrypsin, and amylase
  • cause growth inhibition by interfering with protein digestion
25
Q

symptoms of enzyme inhibitors

A
  • excessive secretion of pancreatic enzymes leading to pancreatic hypertrophy
26
Q

how can enzyme inhibitors be destroyed?

A

through adequate heat and fermentation

27
Q

Natural toxin #11 - Nitrates

A
  • antimicrobial properties when used as a food preservative
28
Q

where are nitrates found?

A

spinach, lettuce, cabbage, cauliflower, carrots, celery, and beets, cured meats

29
Q

nitrates can convert hemoglobin into ….

A

methemoglobin

30
Q

symptoms of nitrate toxicity

A
  • results in reduce oxygen supply to tissue such as the brain in infants, and people lacking certain enzymes whose bodies cannot convert methemoglobin back to hemoglobin unlike in more healthy adults
31
Q

Marine toxin #1 - paralytic shellfish poisoning

A
  • caused by consumption of mussels, clams, and oysters, especially the dark meat, that contain a toxin which produces saxitoxins
  • symptoms: within 30 min of consumption… tingling and numbness of the lips and fingers, aphasia (incoherent speech) and inability to understand speech
  • death due to paralysis can occur within a few hours of start of symptoms
32
Q

Marine toxin #2 - Ciguatera

A
  • caused by the consumption of tropical reef fish like grouper and red snapper
  • symptoms: 3-5 hr after consumption includes diarrhea, nausea, vomiting, abdominal pain, muscle aches, tingling and numbness of the lips, dizziness, chills, sweating, blurred vision, and temporary blindness
  • neurological symptoms: itching, metallic taste, dryness of the mouth, hot/cold inversion
33
Q

how long can the symptoms reoccur in Ciguatera?

A

as long as 20 to 25 years, often leading to long-term disability

34
Q

hot/cold inversion

A

something hot feels cold vice versa

35
Q

Marine toxin #3 - Neurotoxic shellfish poisoning

A
  • caused by consumption of clams and oysters that contain several toxins called brevitoxins
  • symptoms include tingling, muscle aches, vomiting, and diarrhea
  • symptoms disappear after a couple of days
36
Q

Marine toxin #4 - Diarrhetic shellfish poisoning

A
  • caused by consumption of clams and oysters that contain toxins that resemble brevotoxins (most common one is okadaic acid)
  • symptoms: diarrhea, presents a few minutes after consumption
37
Q

Marine toxin #5 - amnesic shellfish poisoning

A
  • caused by consumption of mussels harvested from the eastern shore of Canada
  • the mussels are infected with a microorganism called Nitschia which produces a toxin called domoic acid
  • the toxin causes overstimulation and eventual death of brain cells
  • symptoms: irreversible short-term memory loss and disorientation. vomiting and diarrhea may also occur
38
Q

THREE TAKEAWAYS

A
  1. any substance can be toxic when consumed in excess
  2. poisons are poisons, regardless of source
  3. choose a variety of foods so toxins are diluted by the sheer volume of the other foods consumed

HNSC 1200 (29 decks)

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