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Toxic Effects and Risks of Mycotoxins
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Mansooreh Mazaheri *   |
| Faculty member of Department of Food Toxicology, Research Center of Food Technology and Agricultural Products, Standard Research Institute, Iranian National Standards Organization, Karaj, Iran. |
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Abstract: (1536 Views) |
Mycotoxins are toxic secondary metabolites of some fungi that enter the human and animal food chain and are harmful to human and animal health. Mycotoxins increase the concentration of reactive oxygen species and cellular nitrogen relative to the level of natural antioxidants that result from oxidative stress. This causes damage to DNA, increased lipid peroxidation, protein damage, and cell death. Because these components are the basic molecules in all metabolic processes, the health and function of the body is impaired. Regarding the worldwide contamination of mycotoxins, the protective effects of some natural compounds due to their antioxidant capacity can be effective in reducing the toxic effects of mycotoxins. In this eview article, the toxic effects of major mycotoxins, especially aflatoxin B1, ochratoxin A, zearalenone, trichothecene, fumonisins, and patulin have been discussed. |
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| Keywords: Mycotoxins, Free radical, Oxidative stress, Antioxidant |
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Full-Text [PDF 1686 kb]
(318 Downloads)
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Type of Study: Review |
Subject:
Special
Received: 2022/01/23 | Accepted: 2022/03/6 | Published: 2022/04/9
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