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Nutritional Toxicology V1
About this book
Nutritional Toxicology, Volume I is a sample result that has risen from the need for increased toxicological awareness and understanding by nutritionists and other professionals concerned with food production, utilization, and health. This book aims to collate significant information regarding nutrition-associated toxicity problems. The book is divided into 13 chapters. The first two chapters deal with a general overview of nutritional toxicology. Some of the topics discussed in this section include the nutritional effects of toxicants, xenobiotics, toxic action, and biotoxification. The following subject areas discussed include vitamin excess and toxicity; trace elements and cardiovascular disease; and factors affecting the metabolism of nonessential metals in food. The subsequent chapters focus on problem areas including the hazards of foodborne bacterial infections and intoxications, mycotoxins and toxic stress metabolites, environmental contaminants in food, and hazards of compounds in human nutrition. The last section tackles the close relationship of toxicology with food, including their effects and applications. Some topics include food colors, ingredients, chemicals, and substances, as well as their effects on other organisms. This volume will be invaluable to students and professionals in nutrition and toxicology. Other people who studies nutrition, toxicology, and pharmacology will also benefit from this resource.
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Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Nutritional Toxicology V1 by John Hathcock in PDF and/or ePUB format, as well as other popular books in Medicine & Nutrition, Dietics & Bariatrics. We have over one million books available in our catalogue for you to explore.
Information
Table of contents
- Front Cover
- Nutritional Toxicology, Volume I
- Copyright Page
- Table of Contents
- List of Contributors
- Preface
- Chapter 1. Nutritional Toxicology: Definition and Scope
- Chapter 2. General Principles of Nutritional Toxicology
- Chapter 3. Vitamin Excess and Toxicity
- Chapter 4. Trace Elements and Cardiovascular Disease
- Chapter 5. Factors Affecting the Metabolism of Nonessential Metals in Food
- Chapter 6. Hazards of Foodborne Bacterial Infections and Intoxications
- Chapter 7. Mycotoxins and Toxic Stress Metabolites of Fungus-Infected Sweet Potatoes
- Chapter 8. Environmental Contaminants in Food
- Chapter 9. Hazards of Nitrate, Nitrite, and N-Nitroso Compounds in Human Nutrition
- Chapter 10. Safety of Food Colors
- Chapter 11. Determination of the GRAS Status of Food Ingredients
- Chapter 12. Effects of Food Chemicals on Behavior of Experimental Animals
- Chapter 13. Psychoactive and Vasoactive Substances in Food
- Index