Levels, Toxic Effects, and Risk Assessment of Pyrrolizidine Alkaloids in Foods: A Review

文献类型： 外文期刊

第一作者： Lu, Yu-Shun

作者： Lu, Yu-Shun;Qiu, Jing;Mu, Xi-Yan;Qian, Yong-Zhong;Chen, Lu;Lu, Yu-Shun

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关键词： pyrrolizidine alkaloids; food; PAs levels; hepatotoxicity; cytotoxicity; risk assessment

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

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年卷期： 2024 年 13 卷 4 期

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收录情况： SCI

摘要： Pyrrolizidine alkaloids (PAs) are naturally occurring secondary metabolites of plants. To date, more than 660 types of PAs have been identified from an estimated 6000 plants, and approximately 120 of these PAs are hepatotoxic. As a result of PAs being found in spices, herbal teas, honey, and milk, PAs are considered contaminants in foods, posing a potential risk to human health. Here, we summarize the chemical structure, toxic effects, levels, and regulation of PAs in different countries to provide a better understanding of their toxicity and risk assessment. With recent research on the risk assessment of PAs, this review also discusses the challenges facing this field, aiming to provide a scientific basis for PA toxicity research and safety assessment.

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