Risk Assessment of Phytochemicals in Food

Providing the scientific background on the risk and safety assessment of toxicity in phytochemicals in everyday food, this monograph contains the pros and cons of 20 testing methods, with comments by the internationally acknowledged and independent DFG Senate Commission on Food Safety.Supplemented by 40 poster contributions on phytochemicals and their effects.

Phytochemicals are non-nutritive plant chemicals that protect us and prevent us from diseases. There are thousands of known phytochemicals, e.g. in tomatoes, soy and in fruits. While these are known helpful antioxidants, their potential toxicity is essential for identifying any risks for humans.

Vorwort/PrefaceI BERICHT UND SCHLUSSFOLRGERUNGENII REPORT AND CONCLUSIONSIII CONTRIBUTIONSVisions on toxicity testing in the 21st centurySafety assessment of botanicals and botanical preparations used as ingredients in food supplementsIn silico toxicology screening of the rodent carcinogenic potential of phytochemicals using QSAR analysisTesting compuational toxicology models with phytochemicalsIn silico models to establish level of safety concern in absence of sufficient toxicological dataIn silico mehtods for physiologically based biokinetic models describing bioactivation and detoxification of coumarin and estragole; implications for risk assessmentIn vitro models for carcinogenicity testing - reality or fantasy?Carcinogen specific expression profiling: prediction of carcinogenic potential?Safety and biological efficacy testing of phytochemicals: an industry approachMetabolite profiling in rat plasma as a potential new tool for the assessment of chemically induced toxicityProfiling techniques in nutrition and food researchThe complex links between dietary phytochemicals and human health deciphered by metabolomicsAntioxidative and antigenotoxic properties of vegetables and dietary phytochemicals: the value of genomics biomarkers in molecular epidemiologyThe Japanese toxicogenomics project: application of toxicogenomicsToxicology and risk assessment of coumarin: focus on human dataRisk from furocoumarins in food? An exposure assessmentTranscriptome analysis in benefit-risk assessment of micronutrients and bioactive food componentsColorectal and prostate cancer: The role of candidate genes in nutritional pathwaysGlucosinolates: DNA adduct formation in vivo and mutagenicity in vitroDefense mechanisms against toxic phytochemicals in the diet of domestic animalsPOSTERSCoumarin risk assessment: Lessons from human dataCoffee and coffee compounds are effective antioxidants in human cells and in vivoStudying absorption, distribution, metabolism, and excretion of a complex extractPolyphenolic apple extracts and their constituents modulate DNA strand breaks and oxidation damage in human colon carcinoma cellsComparative evaluation of experimental data on a-amylase inhibition by flavonoids using molecular modellingPotential risk of furan in foodsComparative study on the toxicity of alternariol and alternariol monomethyl ether in human tumor cells of different originA role for resveratrol and curcumine in sensitization of glioblastoma cells to genotoxic stress induced by alkylating chemotherapeuticsBfR-risk-assessment of alkaloids as ingredients and contaminants of food: quinine, opium alkaloids, senecio pyrrolizidine alkaloidsElucidation of the genotoxic activity of the alkaloid ellipticine in human cell linesDietary supplements and herbal medicinal products - for a clear differentiation. Statement of the Society for Phytotherapy (GPT) to the "Article 13 Health Claim list" of the EFSAAssessment of genotoxicity of herbal medicinal preparations according to the guideline EMEA/HMPC/107079/2007 - A model project of Kooperation Phytopharmaka, Bonn, GermanyImplications for an adverse effect of vitamin C in photodynamic therapyUsing the nematode caenorhabditis elegans to identify des mode of action of the flavonoid myricetinLow-Temperature Plasma - Mild preservation technology for minimal processed fresh food?Influence of fumonisin B1 on gene expression and cytokine productionEffects of quercetin on the detoxification of the food contaminant benzo[a]pyrene in the human intestinal Caco-2 cell modelRisk assessment of T-2 and HT-2 toxin using human cells in primary culturePyrrolizidine alkaloids in honey bee productsIdentification of molecular determinants for cytotoxicity of isoliquiritigenin from liquorice (Glycyrrhiza glabra) towards leukemia cell linesFunctional effects of polyphenol metabolites produced by colonic microbiota in colon cellsLifelong exposure to isoflavones results in a reduced responsivity of the mammary gland in female rats towards estradiolDerivation of maximum amounts for the addition of functional ingredients to foodsConstituents of ginger induce micronuclei in two mammalian cell systems in vitroRelative photomutagenic potency of furocoumarins and limettinDegradation of green tea catechinsEvaluation of the cytotoxic effects of herbal homeopathic extracts in primary human hepatocytes in vitroModulation of antioxidant gene expression by apple juice in ratsPredictivity comparison between screening assays for bacterial mutagenicity for natural compounds: micro-ames vs. ames fluctuation methodAutomated in vitro micronucleus testing of natural compounds in correlation with hydrogen peroxidePermeability of apple polyphenols in T84 cell model and their influence on tight junctionsInfluence of apple polyphenols on inflammatory gene expressionDiethylstilbestrol-like effects of genistein on gene expression of Wnt-signaling components in the endometrial Ishikawa cell lineEffect of dietary flavonoids in different cell lines: Comparison of uptake, modulation of oxidative stress and cytotoxic effectsRisk-benefit considerations of isoflavone supplements in the treatment of menopausal vasomotor symptomsEffect of different catechins on the growth of HT-29 cellsDetermination of the isoflavone content of soy-based infant formulas of the German market using a Box-Behnken experimental design for optimising the analytical conditionsMEMBERS OF THE DFG SENATE COMMISSION ON FOOD SAFETYPARTICIPANTS AND CONTRIBUTORS OF THE SYMPOSIUM