Alkaloids in food: a review of toxicity, analytical methods, occurrence and risk assessments

Alkaloids have been utilized by humans for years. They have diverse applications in pharmaceuticals. They have been proven to be effective in treating a number of diseases. They also form an important part of regular human diets, as they are present in food items, food supplements, diet ingredients...

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Bibliographic Details
Published in:Food science and biotechnology 2023-08, Vol.32 (9), p.1133-1158
Main Authors: Akinboye, Adebayo J., Kim, Kiyun, Choi, Seyun, Yang, Inho, Lee, Joon-Goo
Format: Article
Language:English
Subjects:
Alkaloids
Analytical methods
Chemistry
Chemistry and Materials Science
Chronic effects
Contaminants
Diet
Dietary supplements
Ergot
Food
Food contamination
Food Science
Glycoalkaloids
Invited Review
Itching
Nutrition
Paralysis
Risk assessment
Teratogenicity
Toxicity
Tropane alkaloids
Vomiting
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Summary:Alkaloids have been utilized by humans for years. They have diverse applications in pharmaceuticals. They have been proven to be effective in treating a number of diseases. They also form an important part of regular human diets, as they are present in food items, food supplements, diet ingredients and food contaminants. Despite their obvious importance, these alkaloids are toxic to humans. Their toxicity is dependent on a range of factors, such as specific dosage, exposure time and individual properties. Mild toxic effects include nausea, itching and vomiting while chronic effects include paralysis, teratogenicity and death. This review summarizes the published studies on the toxicity, analytical methods, occurrence and risk assessments of six major alkaloid groups that are present in food, namely, ergot, glycoalkaloids, purine, pyrrolizidine, quinolizidine and tropane alkaloids.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-023-01295-0