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Food Science & Technology
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Summary: Alkenylbenzenes are naturally occurring substances found in various plants, including nutmeg and basil, and are commonly used as flavorings. However, many alkenylbenzenes are known to be toxic, with some being genotoxic carcinogens. There is limited toxicological data available for certain alkenylbenzenes, such as myristicin and elemicin, and existing data on their occurrence in foods is also limited. This lack of data makes it difficult to evaluate the health risks associated with these substances.
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Summary: Pyrrolizidine alkaloids (PAs) are secondary plant metabolites found in various plant species and can cause acute intoxication and severe hepatotoxicity in humans. Research on acute human PA intoxication has shown a connection between PA exposure and induction of cholestasis. It was found that PAs have significant structure-dependent effects on bile acid homeostasis, particularly diester type PAs causing the most severe dysregulation of genes associated with cholestasis.
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Summary: Alkenylbenzenes are natural secondary plant metabolites primarily found in herbs and spices; compounds like safrole and methyleugenol have genotoxic and carcinogenic effects, while the toxicological relevance of other alkenylbenzenes remains uncertain. Further research is needed to fully understand the potential adverse effects of alkenylbenzenes on human health.
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