Plant Alkaloids

Abstract

Natural sources of food are very well accepted by the consumer because of the positive image in regard to their secondary plant phytochemicals which may have for example anti-oxidative effects. However, plants (e.g. tea) or plant-based products such as food supplements may also contain natural contaminants. Since recently, therefore phytochemicals such as 1,2-unsaturated pyrrolizidine alkaloids (PAs), tropane alkaloids (TAs), and ergot alkaloids (EAs) are in the focus of Risk Assessment as examples for natural contaminations of food and feed. After rapidly absorption upon oral intake these natural phytochemicals can induce very different tissue toxicity with acute and after long term ingestion chronic effects (e.g. PAs). Whereas EAs and TAs are believed to be non-genotoxic phytochemicals contain the PAs examples of derivatives that are proven to be genotoxic and carcinogenic in animal experiments. Therefore, PA exposure via common foods, contaminated with PA-producing plants or parts thereof raised concern, especially regarding the potential of genotoxicity and carcinogenicity of PAs. In summary, besides well-known classical contamination the contamination of food and food products with natural phytochemicals is a challenging food safety issue.