ABSTRACT
During food consumption, human is exposed to a wide range of external toxic compounds foreign to the human body (xenobiotics), which are present either as a naturally occurring food constituent (e.g., mycotoxins) or as contaminant formed throughout product handling and processing such as acrylamide, polycyclic aromatic hydrocarbons (PAHs), heterocyclic amines (HCAs), and cholesterol oxides, among others (Parlesak, 2012).
