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Toxins

Toxic substances produced by biological systems such as plants, animals, fungi, or bacteria.

Urushiol

An irritating, oily sap found in poison ivy, poison oak, and poison sumac that triggers allergic reactions.

Cardioactive glycosides

A group of compounds that affect heart function, best known from the foxglove plant.

Digitalis purpurea

Commonly known as foxglove, a plant that contains toxic compounds affecting the heart.

Strychnine

A potent toxin derived from the seeds of the Strychnos nux-vomica plant that causes muscle spasms.

Batrachotoxin

A potent toxin found in poison dart frogs, known for its high toxicity and effects on ion channels.

Tetrodotoxin

A potent neurotoxin found in certain fish, targeting voltage-gated sodium channels.

Venom

A complex mixture of toxic substances produced by some animals, delivered via bites or stings.

Antivenom

A treatment consisting of venom-specific antisera produced to neutralize venom effects.

Neurotoxins

Toxins that specifically target the nervous system, often causing paralysis.

Cytotoxic agents

Substances that lead to cell damage or death by breaking down tissue.

Muscarinic receptors

A type of acetylcholine receptor involved in the effects of certain toxins affecting the nervous system.

Coagulants

Substances in snake venom that affect blood clotting processes.

Hemolytics

Toxins that cause the destruction of red blood cells.

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.