Abstract
In the context of food toxicology the gastrointestinal tract is of major importance in that it is the primary site of exposure to potential toxicants and the concentrations involved are likely to be higher than those in other tissues. This can lead to localised lesions due to irritation or to more specific toxic effects. Furthermore, dietary components may undergo metabolism in the gut by endogenous mammalian enzymes or by the gut microflora and this may significantly influence the toxicological sequelae. Pre-existing enteropathies or enzyme deficiencies can alter the course of both these events.
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Rowland, I.R., Walker, R. (1983). The Gastrointestinal Tract in Food Toxicology. In: Toxic Hazards in Food. Croom Helm Applied Biology Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-9769-8_6
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