Category: Natural toxins

Cyanide compounds are produced naturally in thousands of plant species as a defense mechanism against predators. This raises the question: what nuts and seeds have cyanide or other cyanogenic glycosides that can be toxic if consumed in large quantities?

Derived from the foxglove plant, the cardiac glycoside digoxin has been used for centuries to treat heart conditions, yet it also highlights the potent and often toxic nature of these compounds. Cardiac glycosides are steroidal substances that directly influence the heart muscle, but they are found in poisonous plants, not in the edible foods typically consumed by humans.

Over 2,000 plant species produce cyanogenic glycosides, compounds that can release toxic hydrogen cyanide when the plant tissue is damaged. Some common and commercially significant examples include cassava, sorghum, bitter almonds, and the pits of stone fruits like apricots and cherries. Understanding which plants have high levels of cyanide and how to process them safely is crucial for preventing potential poisoning.

According to the Food and Agriculture Organization (FAO), certain wild yam species contain toxic compounds that can be harmful if ingested without proper processing. Knowing what are the toxic substances in yams is crucial, as some species contain potent alkaloids, cyanogenic glycosides, and calcium oxalate, necessitating specific detoxification methods before consumption.

According to the World Health Organization, natural toxins are chemical compounds produced by living organisms that can pose a serious health threat to humans. One potent and often misunderstood example of a natural chemical foodborne hazard is ciguatera poisoning, which comes from toxins that accumulate in certain reef fish.