386
suitable alternative uses in case of damaged crops. National authorities may help to
control AF contamination in various ways such as the removal of contamination
sources, introduction to better agricultural techniques, enforcement of strict food
safety standards, and to launch the educational campaigns for awareness regarding
AFs [33–35].
The various dietary interventions may be adopted to reduce the AFs-induced
health hazards. One simple intervention is to reduce the consumption of crops that
have more chances of AF contamination like maize and groundnuts. Instead of it,
one may consume food items with minimum risk of AFs contamination like pearl
millet and sorghum [36]. If it is not possible to quit the food items with higher susceptibility of AF contamination, then it is rational to include AF adsorbent in the
meal like zeolites, bentonites, diatomaceous earth, activated charcoal, and plantbased fibers. These adsorbents have varying degree of binding with AFs and reduce
AFs bioavailability [37]. Green tea polyphenols are found to be very effective
against AFs-induced risk of cancer. Studies have shown that they worked by modulating the metabolism of AFs. A chlorophyll derivative called chlorophyllin is a
component of green vegetables has anticarcinogenic properties [38]. Chlorophyllin
works against AF as sequestrant and it reduces the absorption of AF from digestive
tract. Additionally, chlorophyllin has been identified as enzymes inducer and
enhances the detoxification process of AFs [39, 40]. AFs increased the production
of ROS and chlorophyllin acts as free radical scavenger [41].
It is evident from the studies that lactic acid bacteria have the potential to bind
AFs [42]. Lactic acid bacteria are commonly used for the fermentation of different
food items such as fruits, vegetables, and dairy products. Inclusion of fermented
food products in meal is considered as a good preventive measure against AFs [41].
Conclusion
AFs have been recognized among major sources of food-related disease outbreaks.
Lack of knowledge is a major issue behind the consumption of AFs-contaminated
food products. The excessive level of AFs in food in under-developed countries is of
major concern. Although there are different forms of AF, AFB1 produces the most
hazardous health effects. Toxic effects of AFB1 are due to its active toxic metabolite
named as AFB1 epoxide by hepatic CYP450 enzymes. This epoxide may form
adducts with certain macromolecules including protein, DNA, and RNA and bring
molecular changes at the cellular level.
S. Sabir et al.
suitable alternative uses in case of damaged crops. National authorities may help to
control AF contamination in various ways such as the removal of contamination
sources, introduction to better agricultural techniques, enforcement of strict food
safety standards, and to launch the educational campaigns for awareness regarding
AFs [33–35].
The various dietary interventions may be adopted to reduce the AFs-induced
health hazards. One simple intervention is to reduce the consumption of crops that
have more chances of AF contamination like maize and groundnuts. Instead of it,
one may consume food items with minimum risk of AFs contamination like pearl
millet and sorghum [36]. If it is not possible to quit the food items with higher susceptibility of AF contamination, then it is rational to include AF adsorbent in the
meal like zeolites, bentonites, diatomaceous earth, activated charcoal, and plantbased fibers. These adsorbents have varying degree of binding with AFs and reduce
AFs bioavailability [37]. Green tea polyphenols are found to be very effective
against AFs-induced risk of cancer. Studies have shown that they worked by modulating the metabolism of AFs. A chlorophyll derivative called chlorophyllin is a
component of green vegetables has anticarcinogenic properties [38]. Chlorophyllin
works against AF as sequestrant and it reduces the absorption of AF from digestive
tract. Additionally, chlorophyllin has been identified as enzymes inducer and
enhances the detoxification process of AFs [39, 40]. AFs increased the production
of ROS and chlorophyllin acts as free radical scavenger [41].
It is evident from the studies that lactic acid bacteria have the potential to bind
AFs [42]. Lactic acid bacteria are commonly used for the fermentation of different
food items such as fruits, vegetables, and dairy products. Inclusion of fermented
food products in meal is considered as a good preventive measure against AFs [41].
Conclusion
AFs have been recognized among major sources of food-related disease outbreaks.
Lack of knowledge is a major issue behind the consumption of AFs-contaminated
food products. The excessive level of AFs in food in under-developed countries is of
major concern. Although there are different forms of AF, AFB1 produces the most
hazardous health effects. Toxic effects of AFB1 are due to its active toxic metabolite
named as AFB1 epoxide by hepatic CYP450 enzymes. This epoxide may form
adducts with certain macromolecules including protein, DNA, and RNA and bring
molecular changes at the cellular level.
S. Sabir et al.