Chemical Structure and Toxicity Mechanism of Toxic Alkaloids in Foods
LI Zheng1**, CAO Qiong-Yue1, YAO Yu-Qin1, YIN Tian-Peng2**
1. School of Life Sciences, Jiangsu Normal University, Xuzhou 221000, China; 2. School of Bioengineering, Zunyi Medical University, Zhuhai 519041, China
Abstract The rich and diverse chemical components in food grant us unparalleled gustatory pleasures,yet we rarely recognize the potential hidden dangers.Alkaloids,a class of nitrogen-containing heterocyclic compounds that endow foods with unique flavors,can surprisingly act as“invisible killers”at the dining table.From the bitterness of sprouted potatoes and the delicacy of pufferfish liver to the richness of wild honey and the fragrance of fresh daylilies,these alkaloids in food resemble hidden“assassins”that imperceptibly threaten our health.The overview of toxic alkaloids in common foods,their unique chemical structures,mysterious toxicity mechanisms,intriguing synthesis pathways,and crucial preventive measures were introduced,aiming to help people savor culinary delights while avoiding potential health risks.
LI Zheng, CAO Qiong-Yue, YAO Yu-Qin, YIN Tian-Peng. Chemical Structure and Toxicity Mechanism of Toxic Alkaloids in Foods[J]. Chinese Journal of Chemical Education, 2025, 46(22): 8-17.
