National Research Council. 1973. Toxicants Occurring Naturally in Foods. Washington, DC: The National Academies Press. https://doi.org/10.17226/21278.
|Nitrates and Nitrites||7-25|
|Toxic Effects of Dietary Sodium Chloride and the Protective Effect of Potassium||26-42|
|Natural Radioactivity in the Biosphere and Foodstuffs||88-105|
|Toxic Proteins and Peptides||106-129|
|Amino Acids of Nutritional Importance||130-152|
|Aminonitriles and Amino Acids Not Derived from Proteins||153-169|
|Some Vaso- and Psychoactive Substances in Food: Amines, Stimulants, Depressants, and Hallucinogens||170-188|
|Potential Toxicity of Food Lipids||189-209|
|Natural Sulfur Compounds||210-234|
|Toxicity of the Vitamins||235-253|
|Enzyme Inhibitors in Foods||276-298|
|Toxicants Occurring Naturally in Spices and Flavors||448-463|
|Toxic Properties of Certain Unusual Foods||464-476|
|Problems Associated with Particular Foods||477-507|
|Naturally Occurring Substances That Can Induce Tumors||508-549|
|Estrogens in Foods||550-557|
|Toxicology of Natural Food Chemicals: A Perspective||573-592|
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