PLAIN WORDS ABOUT FOOD: THE RUMFORD KITCHEN LEAFLETS
PRINCIPLES OF TOXICOLOGY BRANCHES OF TOXICOLOGY DOSE-RESPONSE POTENCY HORMESIS MARGIN OF SAFETY BIOLOGIC FACTORS THAT INFLUENCE TOXICITY ABSORPTION TYPES OF MEMBRANE TRANSPORT TOXIN ABSORPTION IN THE ALIMENTARY TRACT INTESTINAL MICROFLORA THE BLOOD–BRAIN BARRIER XENOBIOTIC ABSORPTION INTO LYMPH TRANSLOCATION DISTRIBUTION STORAGE ORGAN STORAGE LIPID STORAGE BONE STORAGE EXCRETION KIDNEY EFFECTS OF MATURATION ON KIDNEY EXCRETION FECAL EXCRETION OF XENOBIOTICS CHAPTER DETERMINATION OF TOXICANTS IN FOODS SAMPLING QUALITATIVE AND QUANTITATIVE ANALYSES OF TOXICANTS IN FOODS SAMPLE PREPARATION FOR ANALYSIS OF TOXICANTS ISOLATION AND IDENTIFICATION BY CHROMATOGRAPHY BIOLOGICAL DETERMINATION OF TOXICANTS ACUTE TOXICITY GENETIC TOXICITY BIOASSAY METABOLISM SUBCHRONIC TOXICITY TERATOGENESIS CHRONIC TOXICITY BIOTRANSFORMATION PHASE I REACTIONS PHASE II REACTIONS PHASE I ENZYMES CYTOCHROME P450 CYP3A4 CYP1B1 CYP2E1 PEROXIDASES FLAVIN-CONTAINING MONOOXYGENASE (FMO) EPOXIDE HYDROLASE (EH) ESTERASES CARBOXYLESTERASES (CES) PARAOXONASE PHASE II XENOBIOTIC METABOLISM GLUCURONIDE CONJUGATION SULFATE CONJUGATION GLUTATHIONE CONJUGATION CHEMICAL CARCINOGENESIS DEFINITIONS PHASES OF CARCINOGENESIS INITIATION PROMOTION PROGRESSION ANGIOGENESIS CANCER EPIDEMIOLOGY DIETARY GUIDELINES FOR CANCER PREVENTION NATURAL TOXINS IN ANIMAL FOODSTUFFS NATURAL TOXINS IN LAND ANIMAL FOODSTUFFS BILE ACIDS VITAMIN A TRANSMISSIBLE SPONGIFORM ENCEPHALOPATHIES (TSES) AND PRIONS DISCOVERY OF BOVINE SPONGIFORM ENCEPHALOPATHY (BSE) DISCOVERY OF TOXIC PRINCIPLE PRION NATURAL TOXINS IN MARINE FOODSTUFFS TETRODOTOXIN—PUFFER FISH POISON PARALYTIC SHELLFISH POISONING (PSP) CIGUATERA NEUROTOXIC SHELLFISH POISONING (NSP) AMNESIC SHELLFISH POISONING (ASP) VOLTAGE-GATED NAÞ CHANNELS SCOMBROID FISH POISONING TOXIC PHYTOCHEMICALS PHYTOTOXINS GOITROGENS ENVIRONMENTAL ANTITHYROID SUBSTANCES FAVISM NEUROLATHYRISM CYANOGENIC GLYCOSIDES LECTINS VASOACTIVE AMINES CAFFEINE CURARE STRYCHNINE ATROPINE PHYTOALEXINS HERB-DRUG INTERACTIONS TOXINS FROM FUNGI MYCOTOXINS ERGOTISM ALIMENTARY TOXIC ALEUKIA FUMONISINS AFLATOXIN MUSHROOMS AMANITA PHALLOIDES AMANITA MUSCARIA PSILOCYBE FOOD CONTAMINANTS FROM INDUSTRIAL WASTES CHLORINATED HYDROCARBONS POLYCHLORINATED BIPHENYLS (PCBS) POLYCHLORINATED DIBENZO-P-DIOXINS (PCDDS) HEAVY METALS LEAD MERCURY CADMIUM PESTICIDE RESIDUES IN FOODS WHAT IS A PESTICIDE? HISTORY PESTICIDES IN THE FOOD CHAIN REGULATIONS INSECTICIDES DDT CHLORINATED CYCLODIENE INSECTICIDES ORGANOPHOSPHATE INSECTICIDES CARBAMATE INSECTICIDES HERBICIDES CHLOROPHENOXY ACID ESTERS NATURALLY OCCURRING PESTICIDES CHAPTER 10 FOOD ADDITIVES PRESERVATIVES BENZOIC ACID SORBIC ACID AND POTASSIUM SORBATE HYDROGEN PEROXIDE AF-2 [2-(-FURYL)-3-(5-NITRO-2-FURYL)ACRYLAMIDE] ANTIOXIDANTS L-ASCORBIC ACID (VITAMIN C) DL-A-TOCOPHEROL (VITAMIN E) PROPYL GALLATE BUTYLATED HYDROXYANISOL AND BUTYLATED HYDROXYTOLUENE SWEETENERS SACCHARIN AND SODIUM SACCHARIN SODIUM CYCLAMATE COLORING AGENTS AMARANTH (FD&C RED NO 2) TARTRAZINE (FD&C YELLOW NO 4) FLAVORING AGENTS METHYL ANTHRANILATE SAFROLE (1-ALLYL-3,4-METHYLENEDIOXYBENZENE) DIACETYL (2,3-BUTANE DIONE) FLAVOR ENHANCERS POLYCYCLIC AROMATIC HYDROCARBONS (PAHS) OCCURRENCE BENZO[A]PYRENE (BP) MAILLARD REACTION PRODUCTS POLYCYCLIC AROMATIC AMINES (PAA) TOXICITY N-NITROSAMINES PRECURSORS OCCURRENCE IN VARIOUS FOODS MODE OF TOXIC ACTION GENERAL CONSIDERATIONS ACRYLAMIDE FORMATION MECHANISMS OF ACRYLAMIDE IN FOODS MODE OF ACTION FOOD IRRADIATION CHAPTER 12 FOOD FACTORS AND HEALTH PROBIOTCS, PREBIOTICS, AND SYNBIOTICS PROBIOTICS PREBIOTICS SYNBIOTICS THE ROLE OF OXYGEN IN LIVING ORGANISMS IN VIVO BALANCE BETWEEN OXIDANTS AND ANTIOXIDANTS LIPID PEROXIDATION TOXICITY OF RCCS FUNCTIONAL COMPONENTS FOUND IN FOOD FOR DISEASE PREVENTION