Toxicología alimentaria

• Autores: Josep Lluís Berdonces
• Localización: Natura Medicatrix: Revista médica para el estudio y difusión de las medicinas alternativas, ISSN 0212-9078, Nº. 44 (Otoño), 1996, págs. 16-20
• Idioma: español
• Títulos paralelos:
  • Food toxicology
• Enlaces
  • Texto completo (pdf)
• Resumen

  • Sorne substances present in food interfere with a normal digestive process. In many cases the traditional cooking, or transforming methods elimina te the toxicity of these substances. Sorne of these substances are: rachitism factors, oxalates, cyanogens, antitrypsin factors, hemagglutinin, purines.

    There's toxicity too when very big quantities of some vitamins are taken. The author makes a review about the toxicity of the vitamins, giving special attention when this is origined for megadoses taken in form of dietetic complements and self-medication. The most of vitamins are, or may be, harmful in big or very big doses; the toxicity is scarce for the thiamin and riboflavin.