Abstract
AbstractFuranocoumarins are toxic chemicals that occur naturally in edible food plants such as celery, parsnip, carrot, etc. belonging to the Apiaceae family. Lower levels of these phytochemicals are also found in citrus fruits and other crops representing the Rutaceae family. Since their presence in the human diet represents a food safety issue of concern, more knowledge is needed to reduce consumer exposure. This paper provides an overview of various factors influencing the levels of furanocoumarins in vegetables and processed commodities. Special attention is paid to the comparison of crops from organic and conventional farming systems with regard to levels of furanocoumarins and their changes during storage and processing. Copyright © 2007 Society of Chemical Industry
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