Applied Toxicology: Food Toxicology

Vocabulary flashcards based on key terms and concepts from the lecture on applied toxicology and food toxicology.

Macronutrients

Nutrient substances in food that provide caloric value, including carbohydrates, fats, and proteins.

Micronutrients

Nutrient substances that do not provide caloric value but are essential for life, such as vitamins and minerals.

Essential Amino Acids (EAA)

Amino acids that are required for protein synthesis and must be obtained through diet.

Neurotoxin

A substance that can cause damage to the nervous system.

Saponins

Compounds found in legumes and spinach that may be antinutrient or toxic.

Solanine

A glycoalkaloid neurotoxin found in potatoes and other nightshade plants.

Direct Food Additives

Ingredients that are intentionally added to food to achieve a specific technical effect.

Color Additives

Dyes, pigments, or substances that give color to food and may require FDA certification.

GRAS

Generally Recognized as Safe; substances that are considered safe for consumption based on expert consensus.

Celiac Disease

A digestive disease where the ingestion of gluten leads to damage in the small intestine.

Acrylamide

A chemical formed in carbohydrate-rich foods during high-temperature cooking that is linked to cancer.

Maillard Reaction

A chemical reaction between amino acids and reducing sugars that gives browned foods their distinctive flavor.

Phytosterols

Plant compounds that may contribute to lowering cholesterol levels.

Allergen

A substance that can cause an allergic reaction, often proteins found in certain foods.

Food Toxicology

The study of the harmful effects of food substances on human health.

Antidote

A substance that counteracts the effects of a poison.