Nutritional and Toxicological Aspects of Food Safety

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The book delves into the impact of naturally occurring antinutrients and food toxicants on food safety and nutritional quality. It emphasizes the necessity for research to enhance food quality through plant breeding, nutrient fortification, and processing. Key areas of focus include evaluating the safety of crops and processed foods, understanding the conditions that promote harmful compounds, and investigating the toxicology of food ingredients. By drawing parallels with medical research, it advocates for a comprehensive approach to mitigate the adverse effects of these compounds for public health.