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Lecture
Toxins in Fruits and Vegetables
Description
This lecture explores the toxins naturally present in common fruits and vegetables, such as cucurbitacins in gourds, phytohemagglutinin in kidney beans, furanocoumarins in parsnips, solanine in potatoes, and oxalic acid in rhubarb. The instructor discusses the potential health risks associated with these compounds and how they can cause symptoms like nausea, vomiting, and diarrhea.
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