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Food and Nutritional Toxicology provides a broad overview of the chemicals in food that have the potential to produce adverse health effects. The book covers the impact on human health of food containing environmental contaminants or natural toxicants, food additives, the migration of chemicals from packaging materials into foods, and the persistence of feed and food contaminants in food products. Chapters address the adverse effects of nutrient excesses, the impact of contaminants on nutrient utilization, metabolism of food toxicants, and the relationship of the body's biologic defense...

Describes strategies used to identify bioactive phytochemicals that are associated with disease prevention, and demonstrates the use of QSAR analysis and molecular modeling of bioactive phenolic compounds from plants. Presents information on plants in the family of Cruciferae and genus Allium, deta