As Editor-in-Chief, it is my distinct honour and privilege to welcome you to Our Journal of Environmental and Toxicology Studies.

The Journal of Environmental and Toxicology Studies aims to spread knowledge and promote discussion through the publication of peer-reviewed, high quality research papers on all topics related to Eco-Toxicology. The open access journal is published by Insight Medical Publishing who hosts open access peer-reviewed journals as well as organizes conferences that hosts the work of researchers in a manner that exemplifies the highest standards in research integrity.

Natural Toxins: As opposed to man-made chemicals such as pesticides, veterinary drugs or environmental pollutants that get into our food supply, toxins can be present due to their natural occurrence in food. Natural toxins found inherently in foods of plant and animal origins can be harmful when consumed in sufficient quantities.

How they are produced: Toxic compounds are produced by a variety of plants and animals. Natural toxins may be present serving specific function in the plant and animal or evolved as chemical defense against predators, insects or microorganisms. These chemicals have diverse chemical structures and are vastly different in nature and toxicity.

Globally, only hundreds of plant species are commonly eaten, yet many of them can become toxic to the body if they are taken in excess or if they are not properly treated before consumption. Depending on the species, the edible parts of plants vary, which may include foliage, buds, stems, roots, fruits and tubers, and so are their poisonous parts.

Common examples of natural toxins in food plants include glycoalkaloids in potatoes, cyanide-generating compounds in bitter apricot seeds and bamboo shoots, enzyme inhibitors and lectins in soya beans, green beans and other legumes.

Marine toxins produced by toxic microalgae are accumulated in shellfish, crustacean and finfish following their consumption. Tetrodotoxin, a potent marine neurotoxin, is thought to be produced by certain bacteria. It is found in over 90 species of puffer fish and may cause lethality after ingested even a small amount.

Preventive Methods: Appropriate methods of food processing and thorough cooking can be employed to destroy or reduce the level of toxin. Thorough cooking destroys enzyme inhibitors and lectins of beans. Soaking in water, and boiling also remove some cyanide-generating compounds in the foods concerned.

Our Journal emphasizes high-level research and education. Original research articles, reviews, short communications, and letters to the editors in the fields of ecotoxicology are welcome. Every effort is made to have a speedy and critical peer-review process.

We always encourage new research works under the scope of our Environmental and Toxicology Studies Journal. (Tap on the link to submit a manuscript)

With regards,

Jun Ray
Managing Editor
Environmental and Toxicology Studies Journal
Email: toxicology@jpeerreview.com
WhatsApp: +3225889658