出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Mycotoxins are products of the secondary metabolism of fungi, which can be present in food as contaminants. According to Food and Agriculture Organization (FAO), these substances, making them relevant to global health, contaminate approximately 25% of all food worldwide. The occurrence of exposure to these mycotoxins is more common in developing countries, where their effects are more harmful to health due to the high rate of malnutrition in these places. The damage caused by them can manifest acutely or chronically, and among them stand out hepatotoxicity, nephrotoxicity, immunogenicity, carcinogenesis, mutagenesis, and teratogenesis and are associated with particularly dangerous nutritional disorders in children from poorer regions. This review focuses on aflatoxins, fumonisins, zearalenone, deoxynivalenol and ochratoxins, with special attention to their impacts on human and animal health, based on experimental studies and case reports. The biomarkers most used in the detection of these substances based on their metabolism are also discussed.
