‘Natural Toxins in Food‘, the book authored by former Senior Prof. U. G. Chandrika (Department of Biochemistry, Faculty of Medical Sciences) and Dr. Ureshani Karunarathna, (Department of Basic Sciences, Faculty of Allied Health Sciences), University of Sri Jayewardenepura launched on yesterday, 08th March 2022 at the Senate Board Room of University of Sri Jayewardenepura. Senior Professor Sudantha Liyanage, Vice Chancellor of the USJ was the chief guest for the ceremony. Professor Narada Warnasuriya delivered the keynote speech and many distinguished invitees attended the ceremony.
“Natural Toxins in Food”, mainly caters to Graduate and Postgraduate students in Science Faculties and Medical Faculties who learn Food toxicology, medical professionals who wish to understand a particular problem they have in medical practice and researchers in the field of natural food toxins. It is expected this book serves as valuable reading material for toxicologists, scientists, researchers in food toxicology, nutritionists, dietitians, public health care professionals, agricultural chemists, biochemists as well as graduate and postgraduate level students in food science, toxicology, medical, forensic chemistry, and anyone interested in.
This book is designed primarily to enhance the knowledge on naturally occurring toxins in food considering their molecular targets and mechanisms of action and discuss natural toxins in food as phytochemicals (in plants), zoo chemicals (in animals) and mycotoxins (in fungi). In addition to that the book is discussing the good effects of food that have been categorized as adverse effects in the past and vice versa. Natural toxicants, for which there is no standard definition, are generally understood to be chemicals with potentially toxic effects on human beings because of their natural occurrence in food. Natural toxicants found in food include naturally occurring toxic or antinutritive compounds that are generated by a variety of sources such as plants, animals, produced during processing and foodborne pathogens such as bacteria and fungi.