Aflatoxins

Aflatoxins are metabolic products of fungi of the genus Aspergillus (Aspergillus flavus, etc.), which have a toxic effect on the liver. Aflatoxins are formed when food is improperly stored when Aspergillus fungi begin to develop in it. Aflatoxins are most often found in nuts, cereals, fruits and spices.

Aflatoxins are strong poisons and have carcinogenic, mutagenic and teratogenic effects. They primarily affect the liver, but also have a toxic effect on the kidneys, heart, spleen, pancreas and other organs. Aflatoxins suppress the immune system and disrupt the metabolism of proteins, fats and carbohydrates.

Permissible levels of aflatoxins in food products are strictly regulated. To prevent aflatoxicosis, it is necessary to follow the rules for storing food raw materials, as well as control the level of aflatoxins in finished products.

Aflatoxins are metabolic products of microscopic molds, in particular Aspergillus falvus, which is manifested by the deposition of aflatoxins on citrus fruits, peanuts, corn grains, maize and many other plant products.

The mechanism of action of aflatoxins has been studied to a large extent. Thus, aflatoxin B1 is metabolized to a diketopiperazine compound, which becomes carcinogenic, causes cirrhosis and hepatitis, disrupts the function of the pancreas and pituitary gland, which reduces the production of growth hormone and disrupts the absorption of vitamin A. Aflatoxin B1 also provokes the risk of developing diabetes and cancer (including melanoma). Aflatoxin B2 is also a carcinogen and a liver toxin. Aflatoxin