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Toxic substances in crop plants /
Continuing disquiet over the use of animal by-products in livestock nutrition has provided renewed impetus for the greater exploitation of conventional and novel crop plants both as food and as industrial raw materials. However, a major factor restricting the utilisation of such crops in animal nutr...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , , , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England :
The Royal Society of Chemistry,
1991.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Toxic Substances in Crop Plants; Copyright Page; Preface; Table of Contents; Contributors; Chapter 1. Introduction and Overview; 1 Introduction; 2 Crop Plants; 3 Contribution of Plants to the Diet of Man and Other Animals; 4 Nutritive Value of Plants and Plant Products; 5 Nutritive Value of Plants and Plant Products-Post-harvest Events; 6 The Nature of Toxicity; 7 The Principal Toxic Substances Present in Crop Plants; 8 Other Potentially Toxic Substances Which May Be Present in Plants; 9 Concluding Comments; Chapter 2. Toxic Amino Acids; 1 Introduction.
- 2 Distribution of Toxic Non-protein Amino Acids3 Structural Features of Non-protein Amino Acids; 4 Toxic Properties of Non-protein Amino Acids; 5 Mechanisms of Toxicity; 6 Detoxification; 7 Concluding Comments; Chapter 3. Lectins; 1 Introduction; 2 Detection of Lectins; 3 Assessment In Vitvo of Potential Oral Toxicity; 4 Nutritional Studies with Purified Seed Lectins; 5 Effects of Toxic or Growth Inhibitory Lectins in Rats and Mice; 6 Systemic Effects of Purified Lectins; 7 Other Lectins; 8 Castor Bean (Ricinus cornmunis) Lectins; 9 Inactivation of Lectins.
- 10 Implications of Dietary Lectins for Humans11 Summary; 12 Addendum; Chapter 4. Proteinase Inhibitors; 1 Introduction; 2 Definitions; 3 Distribution, Occurrence, and Subcellular Location of PI; 4 Classification, Characteristics, and Physico-chemical Properties of PI; 5 Assay Procedures for PI; 6 Biosynthesis and Molecular Biology of PI; 7 Inactivation of PI; 8 Nutritional, Metabolic, and Physiological Effects; 9 Functions of PI in the Plant; 10 Conclusions; Chapter 5. Antigenic Proteins; 1 Introduction; 2 Properties of Storage Proteins; 3 Defence Mechanisms in the Gut.
- 4 Adverse Effects of Food Antigens5 Inactivation of Antigenic Proteins; 6 Dietary Management; 7 Conclusions; Chapter 6. Glucosinolates; 1 Introduction; 2 Structure, Distribution, and Adaptive Significance of Glucosinolates; 3 Biosynthesis; 4 Chemical Analysis; 5 Enzymic Hydrolysis to Toxic Metabolites; 6 Glucosinolate Toxicity; 7 Toxic Properties of Breakdown Products; 5-Vinyl Oxazolidinethione; 8 Detoxification; 9 Conclusion; Chapter 7. Alkaloids; 1 Introduction; 2 Structure and Biosynthesis; 3 Methods of Analysis; 4 Biological Role; 5 Pharmacology and Toxicology; 6 Detoxification.
- 7 Alternative Methods of Production8 Conclusions; Chapter 8. Condensed Tannins; 1 Introduction; 2 Condensed Tannin Analysis; 3 Ecological Significance of Condensed Tannins; 4 Nutritional Effects of Condensed Tannins; 5 Detoxification of Condensed Tannins; 6 Conclusion; Chapter 9. Cyanogens; 1 Introduction; 2 Structures; 3 Sources and Origins; 4 Analytical; 5 Role in Plants; 6 Ecological Aspects; 7 Cyanide Detoxication; 8 Effects in Animals and Man; 9 Conclusion; Chapter 10. Mycotoxins; 1 Introduction; 2 Classification of Mycotoxins; 3 Aflatoxins; 4 Mycotoxins Produced by Fusarium.