Mottaghipisheh, Javad
- Department of Aquatic Sciences and Assessment, Swedish University of Agricultural Sciences
Abstract
Pyrrolizidine alkaloids (PAs), found in over 6000 plant species, pose serious risks to food safety and public health due to their potent toxicity. Among them, echimidine, a major PA in Echium vulgare and Symphytum officinale, can account for up to 30% of total PA content in contaminated honey and herbal products. This review summarizes current knowledge on the chemical properties, isolation, and metabolic profiles of echimidine, with an emphasis on its bioactivation by the cytochrome P450 enzyme into reactive pyrrolic intermediates. These intermediates form DNA and protein adducts, contributing to hepatotoxicity, genotoxicity, and developmental toxicity. Human exposure through products such as honey (up to 1 mu g/g) and comfrey (5-6 mg/day) raises concern over chronic health effects. This review highlights the urgent need for improved monitoring, standardized analytical protocols, and regulatory interventions to mitigate the widespread hazards associated with echimidine.
Keywords
Echimidine; Genotoxicity; Hepatotoxicity; Pyrrolizidine alkaloid
Published in
Journal of Food Science
2025, volume: 90, number: 12, article number: e70777
Publisher: WILEY
SLU Authors
UKÄ Subject classification
Food Science
Publication identifier
- DOI: https://doi.org/10.1111/1750-3841.70777
Permanent link to this page (URI)
https://res.slu.se/id/publ/145757