Nutritional Toxicology

1. Auflage 2022
ISBN: 978-981-19-0870-5
Verlag: Springer Nature Singapore

Buch, Englisch, 384 Seiten, Format (B × H): 160 mm x 241 mm, Gewicht: 830 g

This book provides a broad overview of the chemicals in food that have the potential to induce adverse health effects. Nutritional Toxicology is an interaction of nutrition, toxicology, biochemistry and food science, etc. Its main research scope involves the effects of nutrients on metabolisms of toxicants and their mechanisms, the interaction of the toxicants and contaminants originated from diet with nutrients and nutrition process, the adverse health outcome of nutrients excess, as well as methodology of research and related food and nutrition regulation process. Also the risk assessment of toxicants and contaminants in foods, and risk benefit assessment of nutrients (dietary supplementation) has become an emerging topic. This book provides novel and provocative insights into the fields of nutrition, food science and toxicology. It also offers a state-of-the-art report on recent discoveries concerning nutritional toxicology and where the field is going. It mainly focuses on advances made over the past 20 years. It will benefit graduate students, researchers and food and nutrition related regulation parties.

Zielgruppe

Research

Autoren/Hrsg.

Zhang, Lishi

Fachgebiete

• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizinische Fachgebiete Pharmakologie, Toxikologie
• Naturwissenschaften Chemie Analytische Chemie Umweltchemie, Lebensmittelchemie
• Interdisziplinäres Wissenschaften Wissenschaften Interdisziplinär Ökotrophologie (Ernährungs- und Haushaltswissenschaften)
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1 Preface.- 2 Effects of Nutrients/nutrition on Toxicants/toxicity.- 3 Effects of Xenobiotics on Nutrition.- 4 Effects of Antinutritional Factors on the Digestibility, Bioavailability and Quality of Protein.- 5 Natural Toxicants Originating from Food/Diet.- 6 Food contaminants.- 7 Food additives.- 8 Food contact materials.- 9 Genetically modified food.- 10 Tolerable upper limits of nutrients.- 11 Risk assessment and Risk-benefit assessment.- 12 Nutrients/Nutrition and Drug Interaction.- 13 Phytochemicals and Health.- 14 Adverse Effects of Phytochemicals.

Über Autor(innen)

Dr. Lishi Zhang is a professor from Department of Nutrition and Food Safety in West China School of Public Health, Sichuan University.  He is an executive director of Branch of Nutritional Toxicology in Chinese Nutrition Society, and a council member of Chinese Society of Toxicology, also vice director of Branch of Food Hygiene in Chinese Preventive Medicine Association.  He serves as an editorial board member for several journals, such as Journal of Hygiene Research and Chinese Journal of Food Hygiene. His research focuses on nutrition and food toxicology.  Dr. Zhang has published more than 300 research articles on both Chinese and international journals.