"Nature's Defenders in plants: A Boon or Bane

Abstract Natural toxins in foods, produced by plants as defence mechanisms, pose significant health risks despite their natural origins. Common plant-based toxins, such as lectins, lathyrism-inducing compounds, cyanogenic glycosides, glycoalkaloids, and mushroom toxins, can lead to severe health issues, from gastrointestinal distress to liver failure. However, some compounds, like those from Clitocybe species, offer beneficial properties and applications in medicine and the food industry. Advances in genetic engineering and optimal cooking methods can reduce harmful compounds while preserving health benefits, emphasizing the importance of understanding and managing natural toxins to ensure food safety and maximize health advantages.