食物中的罗利素类化合物的含量,毒性影响和风险评估:一篇评论
Yu-Shun Lu1,2, Jing Qiu1, Xi-Yan Mu1
1Key Laboratory of Agro-Product Quality and Safety, Institute of Quality Standards and Testing Technology for Agro-Products, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Foods (Basel, Switzerland)
|February 24, 2024
概括
罗利胺类化合物 (PAs) 是植物毒素,在香料和茶等食物中发现. 这次审查涵盖了它们的结构,毒性和监管,有助于风险评估和安全评估.
科学领域:
- 自然产品化学 自然产品化学
- 毒理学 毒理学 毒理学
- 食品安全 食品安全
背景情况:
- 罗利胺类化合物 (PAs) 是广泛存在的植物代谢物.
- 确定了660多种PA类型,其中120种是肝毒性.
- 酸盐会污染食品 (香料,茶,蜂蜜,牛奶),造成健康风险.
研究的目的:
- 审查PA的化学结构,毒性和水平.
- 总结全球PA法规和风险评估策略.
- 确定PA毒性研究和安全评估中的挑战.
主要方法:
- 文献综述和对PA现有研究的综合.
- 分析各种食品矩阵中报告的PA水平.
- 检查不同国家对PA的监管框架.
主要成果:
- 详细概述PA的化学多样性和已知的毒性作用.
- 汇编有关食品商品中PA污染水平的数据.
- 国际法规和PAS的指导方针的摘要.
结论:
- 了解PA的毒性和暴露对公共健康至关重要.
- 全球需要统一的风险评估方法.
- 需要进一步的研究来解决PA安全评估中的挑战.
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