Citreoviridin is a mycotoxin which is produced by Penicillium and Aspergillus species.[2][3][4] If rice, corn, cereals or meat products are contaminated with Penicillin citreoviridin, citreoviridin can be produced if the food is stored in a damp place.[4] Consuming food which is contaminated with citreoviridin can cause the disease cardiac beri beri.[5][6] Furthermore, it damages liver and kidneys.[5]
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| ECHA InfoCard | 100.164.506 |
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| Formula | C23H30O6 |
| Molar mass | 402.487 g·mol−1 |
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References
edit- ^ "Citreoviridin". PubChem.
- ^ "Citreoviridin | CAS 25425-12-1". www.scbt.com (in German).
- ^ Datta SC, Ghosh JJ (January 1981). "Effect of citreoviridin, a mycotoxin from Penicillium citreoviride, on kinetic constants of acetylcholinesterase and ATPase in synaptosomes and microsomes from rat brain". Toxicon. 19 (4): 555–62. Bibcode:1981Txcn...19..555D. doi:10.1016/0041-0101(81)90014-3. PMID 6460346.
- ^ a b Mücke W, Lemmen C (2004). Schimmelpilze: Vorkommen, Gesundheitsgefahren, Schutzmaßnahmen (in German). ecomed-Storck GmbH. p. 116. ISBN 978-3-609-68001-9.
- ^ a b "Citreoviridin". www.spektrum.de (in German).
- ^ Magan N, Olsen M (30 July 2004). Mycotoxins in Food: Detection and Control. Woodhead Publishing. p. 423. ISBN 978-1-85573-733-4.
Further reading
edit- Rechcigl Jr R (29 June 2020). CRC Handbook of Foodborne Diseases of Biological Origin. CRC Press. p. 187. ISBN 978-1-000-69371-3.