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Toxicology of Harmful Natural Substances in Foods Derived from Higher…
Toxicology of Harmful Natural Substances in Foods Derived from Higher Plants.
Cyanogenic Glycosides:
Present in plants, release poisonous cyanide upon degradation.
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Mainly found in leguminous seeds, posing potential risks.
Cholinesterase Inhibitors, Solanine:
Organophosphates in plants, especially in beans.
Solanine in potatoes and tomatoes, causing gastrointestinal and neurological disorders.
Lathyrogens and Bean Glycosides:
Lathyrogens in chickpeas and peas may cause paralysis.
Beans, like Vicia faba, can cause hemolytic anemia (favism).
Phytoestrogens:
Isoflavones in plants like soy with anticancer effects.
Present in legumes and grasses, acting as estrogen.
Diagnosis and Treatment:
Diagnosis requires recognition of toxic plants and symptoms.
Treatment includes supportive measures, toxin elimination, and specific antidotes depending on the plant.
Tannins, Cycasin, Terpenes:
Tannins in plants used for leather tanning.
Cycasin in Cycads with mutagenic and carcinogenic properties.
Terpenes in resins and turpentine with applications in aromatherapy.
Stimulants and Psychoactive Compounds:
Discoveries in the 19th century about active principles in medicinal plants.
Stimulants increase motor and cognitive activity; examples include caffeine and amphetamines.