Chemistry:Citreoviridin
From HandWiki
Short description: Mycotoxin
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| Formula | C23H30O6 |
| Molar mass | 402.487 g·mol−1 |
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Citreoviridin is a mycotoxin which is produced by Penicillium and Aspergillus species.[2][3][4] If rice, corn, cereals or meat products are contaminated with Penicillin citreoviridin, citreoviridin can be produced if the food is stored in a damp place.[4] Consuming food which is contaminated with citreoviridin can cause the disease cardiac beri beri.[5][6] Furthermore it damages liver and kidneys.[5]
References
- ↑ "Citreoviridin" (in en). PubChem. https://pubchem.ncbi.nlm.nih.gov/compound/Citreoviridin#section=3D-Conformer.
- ↑ "Citreoviridin | CAS 25425-12-1" (in de). https://www.scbt.com/de/p/citreoviridin-25425-12-1.
- ↑ "Effect of citreoviridin, a mycotoxin from Penicillium citreoviride, on kinetic constants of acetylcholinesterase and ATPase in synaptosomes and microsomes from rat brain". Toxicon 19 (4): 555–62. January 1981. doi:10.1016/0041-0101(81)90014-3. PMID 6460346.
- ↑ 4.0 4.1 (in de) Schimmelpilze: Vorkommen, Gesundheitsgefahren, Schutzmaßnahmen. ecomed-Storck GmbH. 2004. p. 116. ISBN 978-3-609-68001-9.
- ↑ 5.0 5.1 (in de) Citreoviridin. https://www.spektrum.de/lexikon/ernaehrung/citreoviridin/1697.
- ↑ (in en) Mycotoxins in Food: Detection and Control. Woodhead Publishing. 30 July 2004. p. 423. ISBN 978-1-85573-733-4.
Further reading
- (in en) CRC Handbook of Foodborne Diseases of Biological Origin. CRC Press. 29 June 2020. p. 187. ISBN 978-1-000-69371-3.
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