Index page for: Introduction to Toxicology and Food

Table of Contents GENERAL INFORMATION ON TOXICOLOGYThe History of ToxicologyModern ToxicologyBranches of ToxicologyDEFINITION OF TOXICITY AND CLASSIFICATION OF TOXINSToxicityClassification of ToxinsTOXICATIONExposure, Entrance and AbsorptionDistribution, Accumulation and TranslocationMetabolismExcretionTHE EFFECT MECHANISM OF TOXINSSelective EffectsNonspecific Toxic EffectsSpecial Toxic EffectsTOXICITY TESTSIn vivo Test SystemsShort-Term (in vitro) Tests for Detecting Mutagenecity and CarcinogenecityHuman StudiesNATURAL SOURCES OF TOXICANTS IN FOODSAllergensAlkaloidsCyanogensErucic AcidFavismFungiGoitrogensGossypolHemaglutinins (Lectins)LathyrogensMarine AnimalsOxalates and PhytatesProtease InhibitorsSaponinsTanninsTrisaccharidesVasoactive AminesVitamin AntagonistsCONTAMINANTSAntibioticsBacterial ToxinsHormonesMycotoxinsN-nitroso DerivativesPackaging MaterialsPesticidesPolychlorinated Biphenyls (PCBs)Polychlorinated Dibenzodioxins and Dibenzofurans (PCDDFs)Polycyclic Aromatic Hydrocarbons (PAHs)RadionucleidesTrace MetalsFOOD ADDITIVESFunctions of Food AdditivesLegal Aspects of Food AdditivesSafety Aspects of Food AdditivesGeneral Principles on the Use of Food AdditivesCommon Uses of AdditivesCHEMOPREVENTERS IN THE DIETChemopreventionMethods for Studying AntigenotoxicityMechanism of Action of ChemopreventersSignificant Chemopreventers in the Human DietScope of Future Research on ChemopreventionREFERENCESINDEX