Article published the September 30, 2022
1. IntroductionMycotoxins are secondary metabolites produced naturally by certain filamentous fungi that can be found, usually at low concentrations, in a wide range of food matrices such as cereals, nuts, herbal teas, wine, coffee or species. Aspergillus, Penicillium, Alternaria, Fusarium, and Claviceps genus constitute the main mycotoxins producers [1,2]. Mycotoxin exposure via food and feed may ...
Article published the September 29, 2022
1. IntroductionThe consumption of natural products, especially those derived from medicinal plants and herbs, is increasing worldwide, as plants have been used since ancient times to prevent or treat maladies in both humans and other animals. These medicinal plants are rich in several compounds with biological activities that are beneficial for consumers, such as anti-inflammatory, analgesic, anti ...
Article published the December 3, 2021
1. IntroductionMycotoxins are toxic secondary metabolites produced by various fungi on diverse agricultural commodities. The accumulation of mycotoxins in food and feedstuffs represents a major threat to human and animal health, as they are related to different toxic effects, such as cancer induction, mutagenicity, nephrotoxicity, estrogenicity, and urogenital and nervous disorders. Contamina ...
Article published the February 19, 2021
1. IntroductionMycotoxins are natural contaminants commonly found in plant-derived foodstuffs, mainly cereals and their by-products. Since these raw materials are added as ingredients in feed formulation for different animal species, including cultivated fish, the risk of mycotoxin contamination in feed for aquaculture has increased, thus introducing contaminants (i.e., mycotoxins), which were not ...
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