Naturally occurring antinutrients and food toxicants, and those formed during food processing, adversely affect the nutri tional quality and safety of foods. Because of the need to improve food quality and safety by plant breeding, fortification with appropriate nutrients, and processing methods, and because of the growing concern about possible direct relationships between diet and diseases, research is needed to: (1) evaluate the nutritive quality and safety of crops and fortified, supplemented, and processed foods; (2) define conditions that favor or minimize the formation of nutritionally antagonistic and toxic compounds in foods; and (3) define the toxicology, metabolism, and mechanisms of the action of food ingredients and their metabolites. As scientists interested in improving the safety of the food supply, we are challenged to respond to the general need for exploring: (1) possible adverse consequences of antinutrients and food toxicants; and (2) factors which contribute to the formation and inactivation of undesirable compounds in foods. Medical research offers an excellent analogy. Studies on causes and mechanisms of disease processes are nearly always accompanied by parallel studies on preventive measures and cures. Such an approach offers the greatest possible benefits to the public.
Table of Contents1. Naturally Occurring Phenolics as Antimutagenic and Anticarcinogenic Agents.- 2. Sulfhydryl Groups and Food Safety.- 3. Interaction of Diet and Immunity.- 4. Role of Epigenetic Factors in Dietary Carcinogenesis.- 5. Defenses Against Aflatoxin Carcinogenesis in Humans.- 6. Metabolism of Food Toxicants: Saccharin and Aflatoxin B-1, A contrast in Metabolism and Toxicity.- 7. Effect of Diet on T-2 Toxicosis.- 8. Safety of Megavitamin Therapy.- 9. Prental Developmental Toxicology of Arsenicals.- 10. Differential Effects of Sodium Selenite and Methyl-Mercury (II) on Membrane Permeability and DNA Replication in HeLa S3 Carcinoma Cells: A Preliminary Report Regarding the Modification of Organomercurial Toxicity by Selinium Compounds.- 11. Structure and Stereochemistry of Steroidal Amine Teratogens.- 12. Minimizing the Saponin Content of Alfalfa Sprouts and Leaf Protein Concentrates.- 13. The Influence of 1-(N-Ltryptophan)-1-Deoxy-D-Fructose (FRU-TRP) and its N-Nitrosated Analogue (NO-FRU-TRP) on the Viability and Intracellular Synthetic Activity (DNA, RAN, and Protein Synthesis) of HeLa S3-Carcinoma Cells.- 14. Sources of N-Nitrosamine Contamination in Foods.- 15. Nutritional and Metabolic Response to Plant Inhibitors of Digestive Enzymes.- 16. Nutritional Studies of Carboxypeptidase Inhibitor from Potato Tubers.- 17. Stability of Enzyme Inhibitors and Lectins in Foods and the Influence of Specific Binding Interactions.- 18. Protein-Alkali Reactions: Chemistry, Toxicology and Nutritional Consequences.- 19 Effect of Protein Treatment on Enzymatic Hydrolysis of Lysinoalanine and Other Amino Acids.- 20. Nutritional Consequences of the Reactions Between Proteins and Oxidized Polyphenolic Acids.- 21. Relation Between Structure of Polyphenol Oxidase and Prevention of Browning.- 22. Chemistry and Safety of Plant Polyphenols.- 23. Genetic and Carcinogenic Effects of Plant Flavonoids: And Overview.- 24. Factors Which Facilitate Inactivation of Quercetin Mutagenicity.- 25. Mutagens in Cooked Food: Chemical Aspects.- 26. Mutagens in Cooked Foods Metabolism and Genetic Toxicity.