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Natural toxins are present in a wide variety of plants, some of which are commonly consumed as food. These toxic substances when ingested can be potentially harmful to human health. From time to time, food poisoning cases due to plant toxins have been reported.

Introduction

Plant toxins are generally the metabolites produce through plants to protect themselves against different threats like insects, predators and microorganisms These toxins found in food plants is due to natural or new reproduction methods which enhance defensive mechanism. The plant part which may cause toxic effects includes roots, tuber, stem, fruits, buds and foliage. Natural toxins are present in numerous types of plants and these are ingested as food and when consumed in large quantity and not cook properly leads to food poisoning.

Natural toxins may be present inherently in plants. They are usually metabolites produced by plants to defend themselves against various threats such as bacteria, fungi, insects and predators, which may be species specific and give the plant its particular characteristics, e.g. colours and flavours. Common examples of natural toxins in food plants include lectins in beans such as green beans, red kidney beans and white kidney beans; cyanogenic glycosides in bitter apricot seed, bamboo shoots, cassava, and flaxseeds; glycoalkaloids in potatoes; 4'-methoxypyridoxine in ginkgo seeds; colchicine in fresh lily flowers; and muscarine in some wild mushrooms.

Poising caused by plant toxins

Consumption of plants not intended for human consumption: Some wild plants, such as wild mushrooms and giant elephant ears, contain potent toxins that are not easily destroyed by cooking. These wild plants may be mistaken as edible plants. Severe symptoms may occur even when they are eaten in small amounts.

Consumption of food plants without proper cooking or processing: Green beans often cause poisoning if they are not thoroughly cooked before consumption. Cyanogenic plants such as bitter apricot seeds can cause food poisoning when eaten raw and in sufficient amount, but are safe for consumption when thoroughly cooked in boiling water, such as in Chinese soups. For plants such as cassava and bamboo shoots, toxic cyanide can be removed more effectively by soaking in water or by cutting into small pieces before cooking.

Consumption of plants where the toxins cannot be destroyed by cooking or processing: Some edible plants can also cause food poisoning when eaten in excess, where the toxins present cannot be effectively reduced through normal processing. Cases of poisoning have been reported following consumption of as few as ten gingko seeds because not all the toxins present can be readily destroyed by cooking. High levels of plant toxins may be present in some food plants such as potatoes when they are greened or sprouted. Since the toxins are heat stable, food poisoning can occur even when the potatoes are thoroughly cooked. Different natural toxins may cause different symptoms ranging from mild gastrointestinal symptoms to severe central nervous system symptoms. The level of toxins present in a plant can vary widely according to the species, growth conditions and geographical factors.

Regards

Mary Wilson

Editorial office

Clinical Pharmacology and Toxicology

E-mail: pharmatoxicol@eclinicalsci.com