Mycotoxins and their effects on human and animal health

被引：448
作者：
Bezeria da Rocha, Maria Edite [1 ]
Oliveira Freire, Francisco da Chagas [2 ]
Feitosa Maia, Fabio Brian [3 ]
Florindo Guedes, Maria Izabel [3 ]
Rondina, Davide [4 ]
机构：
[1] Univ Estadual Ceara, Fac Educ Ciencias & Letras Sertao Cent, BR-63900000 Quixada, CE, Brazil
[2] Embrapa Agroind Trop, BR-60511110 Fortaleza, Ceara, Brazil
[3] Univ Estadual Ceara, Lab Bioquim Humana, BR-60740000 Fortaleza, Ceara, Brazil
[4] Univ Estadual Ceara, Fac Ciencias Vet, BR-60740000 Fortaleza, Ceara, Brazil
来源：
FOOD CONTROL | 2014年 / 36卷 / 01期
关键词：
Fungi; Mycotoxins; Toxicity; OCHRATOXIN-A; FUSARIUM-MONILIFORME; ASPERGILLUS-FLAVUS; NATURAL OCCURRENCE; SAO-PAULO; FOOD; AFLATOXINS; MYCOFLORA; STRAINS; FUNGI;
D O I：
10.1016/j.foodcont.2013.08.021
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Mycotoxins are secondary metabolites produced naturally by filamentous fungi, which are considered toxic substances when present in food for humans and feed for animals. They are frequently found in products such as nuts, corn, rice, and several other cereals, which can be contaminated in the field during harvest or during storage. Studies have demonstrated their toxigenic, nephrotoxic, hepatotoxic, carcinogenic, immunosuppressive and mutagenic characteristics, and most mycotoxins represent a considerable risk to human and animal health. This review describes the main mycotoxins that have been isolated and chemically characterized and which are currently the subject of studies due to their proven potential toxicity. (C) 2013 Elsevier Ltd. All rights reserved.
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收藏
页码：159 / 165
页数：7
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