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In chemistry, cyanide (from Greek kyanos ' dark blue ') is a chemical compound that contains a C≡N functional group. This group, known as the cyano group, consists of a carbon atom triple-bonded to a nitrogen atom. [ 1 ] In inorganic cyanides, the cyanide group is present as the cyanide anion −C≡N.
Feb 24, 2015 · The aim of the study was not only to investigate the bioavailability of cyanide after consumption of foods containing high amounts of cyanogenic glycosides, but especially to answer the question—with the background of risk assessment—whether high consumption of such foods can lead to critical levels of cyanide in blood (higher than 20 µM).
- Klaus Abraham, Thorsten Buhrke, Alfonso Lampen
- 10.1007/s00204-015-1479-8
- 2016
- Arch Toxicol. 2016; 90(3): 559-574.
Sep 6, 2024 · Cyanide is a fast acting and potentially deadly chemical that affects the body's ability to use oxygen. It comes from natural substances in some foods and in certain plants, including the pits and seeds of some common fruits. Cyanide is sometimes described as having a "bitter almond" smell. It does not always give off a smell, and not everyone ...
- What Are Natural Toxins?
- Aquatic Biotoxins
- Cyanogenic Glycosides
- Furocoumarins
- Lectins
- Mycotoxins
- Solanines and Chaconine
- Poisonous Mushrooms
- Pyrrolizidine Alkaloids
- How Can I Minimize The Health Risk from Natural Toxins?
Natural toxins are toxic compounds that are naturally produced by living organisms. These toxins are not harmful to the organisms themselves but they may be toxic to other creatures, including humans, when eaten. These chemical compounds have diverse structures and differ in biological function and toxicity. Some toxins are produced by plants as a ...
Toxins formed by algae in the ocean and fresh water are called algal toxins. Algal toxins are generated during blooms of particular naturally occurring algal species. Shellfish such as mussels, scallops and oysters are more likely to contain these toxins than fish. Algal toxins can cause diarrhea, vomiting, tingling, paralysis and other effects in ...
Cyanogenic glycosides are phytotoxins (toxic chemicals produced by plants) which occur in at least 2000 plant species, of which a number of species are used as food in some areas of the world. Cassava, sorghum, stone fruits, bamboo roots and almonds are especially important foods containing cyanogenic glycosides. The potential toxicity of a cyanoge...
These toxins are present in many plants such as parsnips (closely related to carrots and parsley), celery roots, citrus plants (lemon, lime, grapefruit, bergamot) and some medicinal plants. Furocoumarins are stress toxins and are released in response to stress, such as physical damage to the plant. Some of these toxins can cause gastrointestinal pr...
Many types of beans contain toxins called lectins, and kidney beans have the highest concentrations – especially red kidney beans. As few as 4 or 5 raw beans can cause severe stomachache, vomiting and diarrhoea. Lectins are destroyed when the dried beans are soaked for at least 12 hours and then boiled vigorously for at least 10 minutes in water. T...
Mycotoxins are naturally occurring toxic compounds produced by certain types of moulds. Moulds that can produce mycotoxins grow on numerous foodstuffs such as cereals, dried fruits, nuts and spices. Mould growth can occur before harvest or after harvest, during storage, on/in the food itself often under warm, damp and humid conditions. Most mycotox...
All solanacea plants, which include tomatoes, potatoes, and eggplants, contain natural toxins called solanines and chaconine (which are glycoalkaloids). While levels are generally low, higher concentrations are found in potato sprouts and bitter-tasting peel and green parts, as well as in green tomatoes. The plants produce the toxins in response to...
Wild mushrooms may contain several toxins, such as muscimol and muscarine, which can cause vomiting, diarrhoea, confusion, visual disturbances, salivation, and hallucinations. Onset of symptoms occurs 6–24 hours or more after ingestion of mushrooms. Fatal poisoning is usually associated with delayed onset of symptoms which are very severe, with tox...
Pyrrolizidine Alkaloids (PAs) are toxins produced by an estimated 600 plant species. The main plant sources are the families Boraginaceae, Asteraceae and Fabaceae. Many of these are weeds that can grow in fields and contaminate food crops. PAs can cause a variety of adverse health effects; they can be acutely toxic and of main concern is the DNA-da...
When it comes to natural toxins it is important to note that they can be present in a variety of different crops and foodstuff. In a usual balanced, healthy diet, the levels of natural toxins are well below the threshold for acute and chronic toxicity. To minimize the health risk from natural toxins in food, people are advised to: 1. not assume tha...
The cyanide content in 99.8% of public water systems using groundwater in the United States between 1993 and 1998 did not exceed the maximum concentration limit of 0.2 mg/L. Mean cyanide concentrations have been reported for some food products: cereal grains (0.002–0.45 μg/g), soy protein products (0.07–0.3 μg/g), canned unpitted fruits (0–4 μg/g), commercial fruit juices (1,900 ...
- 2006/07
May 16, 2017 · The method is based on the König reaction, where the cyanide anion is oxidized with chloramine-T to cyanogen halide, which is the most accurate colorimetric method. Spectrophotometric method is a universal one; however, the limit of detection at the level of milligrams per litre (or mg/kg) narrows its usage (Goi et al. 2007 ).
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Certain bacteria, fungi, and algae can produce cyanide, and cyanide is found in a number of foods and plants. In certain plant foods, including almonds, millet sprouts, lima beans, soy, spinach, bamboo shoots, and cassava roots (which are a major source of food in tropical countries), cyanides occur naturally as part of sugars or other naturally-occurring compounds.
