Issue Date: March 22, 2010
Wine's Mycotoxin Profile Grows
As they raise a glass, most wine drinkers would prefer to ponder the ancient beverage’s possible health benefits—lowering cholesterol, improving heart health—rather than its possible contamination with carcinogenic, kidney-destroying fungal toxins.
But dangerous mycotoxins produced by fungus species are found in wine. Mycotoxins are longtime contaminants as old as food itself. Multitudes of toxin-producing fungi invade grains, peanuts, coffee, grapes, and other foods. Wine, by association with grapes, is not immune: It can contain small . . .
To view the rest of this content, please log in with your ACS ID.
- Chemical & Engineering News
- ISSN 0009-2347
- Copyright © American Chemical Society