Natural Toxins in Plant Foods: Health Implications
Fredrick Onyango Ogutu *
Food Technology Division, Kenya Industrial Research and Development Institute, P.O.Box 30650, GPO, Nairobi, Kenya.
George Wanjala Wafula
Food Technology Division, Kenya Industrial Research and Development Institute, P.O.Box 30650, GPO, Nairobi, Kenya.
Shadrack Isaboke Makori
Food Technology Division, Kenya Industrial Research and Development Institute, P.O.Box 30650, GPO, Nairobi, Kenya.
Martin Oyoo Omondi
Food Technology Division, Kenya Industrial Research and Development Institute, P.O.Box 30650, GPO, Nairobi, Kenya.
Naomi Jebichi Kitur
Kenya Bureau of Standards, Popo Road, P.O.Box 54974 Nairobi 00200, Kenya.
*Author to whom correspondence should be addressed.
Abstract
This review took a survey of literature on natural toxins in commonly consumed food crops. Food crops are a good source of proteins, carbohydrates, minerals and B-vitamins. However, some foods that are generally consumed possess innate toxins with potential harmful effect in human health. The current study looked at some of the toxins their chemical structures, their mechanism of toxicities, sources of the toxins and the effect of processing on the toxins with focus on saponin, glycosides, toxic protein/amino acids and polyphenols. This paper informs consumers, regulators and researchers of plant origin foods hence help reduce toxicities among consumers.
Keywords: Phytotoxins, glycosides, toxicity, degradation