ABSTRACT
Furanocoumarins are a specific group of secondary metabolites that are tricyclic aromatic compounds composed of a furan ring fused to an α-benzopyrone (coumarin) system. They are toxic chemicals found naturally in Apiaceae members such as celery, parsnip, carrot, and others. Lower levels of these phytochemicals can also be found in citrus fruits and other members of Rutaceae. Psoralen, xanthotoxin, bergapten, and isopimpinellin are the most abundant linear furanocoumarins in higher plants, while angelicin, pimpinellin, sphondin, and isobergapten are the most important angular furanocoumarins. Some of the furanocoumarins react with UV light via their parent chemical, psoralen, and cause various pain-associated skin eruptions such as severe blisters, itching, and rashes. These constitute common manifestations associated with phyto-photodermatitis. Similarly, lectins are carbohydrate-binding proteins present in plants such as seeds, tubers, beans, etc. Their anti-nutritional effects result in acute gastrointestinal tract distress. Although the risk of toxicity associated with the consumption of these two dietary toxins is quite low, their continuous and over-consumption may lead to allergies or idiosyncratic responses. Although several measures have been taken up by food regulators in order to safeguard consumers from these natural food toxins, consumption of small levels of these components is unavoidable. Acute and long-term consumption of these compounds can even be problematic. In recent years, a significant number of toxicological actions involving furanocoumarins and lectins have been reported. Hence, it becomes very important to identify, analyze, and characterize different types of furanocoumarins and lectins present in food items. This book chapter comprehensively covers sources, chemistry, pharmacological, and toxicity aspects of components associated with these commonly consumed food constituents.
