ABSTRACT
This chapter provides state-of-the-art overviews on foodborne diseases caused by Glycoside in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. Glycoside is a molecule composed of a sugar and a functional, nonsugar group connected via a glycosidic bond. The glycone and aglycone portions of a glycoside can be separated by hydrolysis in the presence of acid or alkali, or cleaved by specific enzymes. Cyanogenic glycosides (CNglcs) are bioactive secondary plant metabolites that provide an immediate chemical defense response to herbivores and pathogens, and have additional functions in the transportation of nitrogen and the operation of an endogenous turnover pathway within plants. While cyanogenic glycoside-producing plants represent a common and natural source of cyanide poisoning, cyanide emission from industry, fertilizers, pesticides/rodenticides, sewage, fires, tobacco smoking, and combustion of common plastics, wool, silk, keratin, polyurethane, melamine resins, and synthetic rubber may be occasionally implicated.
