Toxicological aspects of ingredients used in nonalcoholic beverages

Abstract

Food is comprised of an array of natural chemicals which have nutritive value. However, some of them may reduce nutritional value (antinutrients) or, are toxic. Antinutrients are defined as natural or synthetic components which can block the absorption of health beneficial and essential organic nutrients and inorganic minerals. They have an ability to bind to nutrients to keep their retention, respond with them to form indigestible compounds, or inhibit digestive proteins. Antinutrients are commonly placed in beverages, such as caffeine in coffee, citral in citrus juices, and phosphoric acid in carbonated drinks. Some of the organisms generate chemical constituent called toxins. These are not damage themselves, but they might behave toxic to other organisms when consumed. Toxic compounds may not only originate from the raw material (i.e., caffeine in coffee, thujone in sage, and hydrogen cyanide in peach kernel), but also get into food during its processing (i.e., hydroxymethylfurfural in fruit nectar or concentrate, acrylamide in roasted coffee) or storage. Also, environmental toxins may be found in foods. In this chapter, the presence and formation of antinutrients and toxic compounds in nonalcoholic beverages such as coffee, tea, herbal teas, fruit juices, carbonated beverages, and their potential health risks are discussed in details.