Book on “Natural Toxins in Food” launched by J’pura University
View(s):Natural Toxins in Food – a book authored by former Senior Prof. U. G. Chandrika of the Department of Biochemistry at the Faculty of Medical Sciences and Dr. Ureshani Karunarathna of the Department of Basic Sciences at the Faculty of Allied Health Sciences of the University of
Sri Jayewardenepura launched recently.
Natural Toxins in food
University of Sri Jayewardenepura Vice Chancellor Sudantha Liyanage was the chief guest for the ceremony. Prof. Narada Warnasuriya delivered the keynote speech and many distinguished invitees attended the ceremony.
Natural Toxins in Food, mainly caters to graduate and postgraduate students in science faculties and medical faculties who learn food toxicology, medical professionals who wish to understand a particular problem they have in medical practice and researchers in the field of natural food toxins.
The university said it is expected this book serves as valuable reading material for toxicologists, scientists, researchers in food toxicology, nutritionists, dietitians, public health care professionals, agricultural chemists, biochemists and graduate and postgraduate level students in food science, toxicology, medical, forensic chemistry, and anyone interested in these fields.
This book is designed primarily to enhance the knowledge on naturally occurring toxins in food considering their molecular targets and mechanisms of action and discuss natural toxins in food as phytochemicals in plants, zoo chemicals in animals and mycotoxins in fungi.
In addition to that the book is discussing the good effects of food that have been categorised as adverse effects in the past and vice versa. Natural toxicants, for which there is no standard definition, are generally understood to be chemicals with potentially toxic effects on human beings because of their natural occurrence in food.
Natural toxicants found in food include naturally occurring toxic or anti-nutritive compounds that are generated by a variety of sources such as plants, animals, produced during processing and foodborne pathogens such as bacteria and fungi.
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