Ochratoxins: Biosynthesis, Detection and Toxicity


Daniel Porter (Editor)

Series: Biochemistry Research Trends

The mycotoxin ochratoxin A (OTA) is a secondary metabolite of certain fungi that may be present in food and feed. Consumption of contaminated food or feed may be harmful for humans and animals. This book aims at giving an overview of several aspects of OTA and the public and economic benefits of reducing OTA contamination in food. Other chapters focus on the use of plant extracts, essential oils and substances isolated from them for the control of ochratoxigenic fungi and ochratoxin production and its carcinogenic effects on animals.
(Imprint: Nova)

Table of Contents

Table of Contents

pp. vii-x

Chapter 1
Ochratoxin: An Overview
(Eline P. Meulenberg, ELTI Support VOF, Malden, The Netherlands)
pp. 1-34

Chapter 2
Ochratoxin A (OTA) and Public Health
(Daniel Lerda, Laboratorio de Genética Molecular. Facultad de Medicina, Universidad Católica de Córdoba. Córdoba, Argentina)
pp. 35-56

Chapter 3
Ochratoxin A: Possible Mechanisms of Toxicity
(R.K. Asrani, Vikram Patial and Meenakshi Thakur, Department of Veterinary Pathology, Dr. G C Negi College of Veterinary and Animal Sciences, CSK HPKV, Palampur, H.P., India, and others)
pp. 57-90

Chapter 4
Prevention of Ochratoxin a Production by using Food Grade Antioxidants
(Carla Lorena Barberis, Carina Elizabeth Magnoli, Ana María Dalcero, Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas, Físico- Químicas y Naturales, Universidad Nacional de Río Cuarto, Córdoba, Argentina)
pp. 91-126

Chapter 5
Alternative Method by Natural Products to Ochratoxin Control
(Joana D’arc Felicio and Edlayne Gonçalez, Centrode Pesquisa e Desenvolvimento de Sanidade Animal, Instituto Biologico, São Paulo, Brazil)
pp. 127-140

pp. 141-154

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