\nPublisher: IntechOpen
\nChapters published March 22, 2017 under CC BY 3.0 license
\nDOI: 10.5772/61430
\nEdited Volume
This book serves as a comprehensive survey of the impact of vitamin K2 on cellular functions and organ systems, indicating that vitamin K2 plays an important role in the differentiation/preservation of various cell phenotypes and as a stimulator and/or mediator of interorgan cross talk. Vitamin K2 binds to the transcription factor SXR/PXR, thus acting like a hormone (very much in the same manner as vitamin A and vitamin D). Therefore, vitamin K2 affects a multitude of organ systems, and it is reckoned to be one positive factor in bringing about "longevity" to the human body, e.g., supporting the functions/health of different organ systems, as well as correcting the functioning or even "curing" ailments striking several organs in our body.
\\n\\nChapter 1 Introductory Chapter: Vitamin K2 by Jan Oxholm Gordeladze
\\n\\nChapter 2 Vitamin K, SXR, and GGCX by Kotaro Azuma and Satoshi Inoue
\\n\\nChapter 3 Vitamin K2 Rich Food Products by Muhammad Yasin, Masood Sadiq Butt and Aurang Zeb
\\n\\nChapter 4 Menaquinones, Bacteria, and Foods: Vitamin K2 in the Diet by Barbara Walther and Magali Chollet
\\n\\nChapter 5 The Impact of Vitamin K2 on Energy Metabolism by Mona Møller, Serena Tonstad, Tone Bathen and Jan Oxholm Gordeladze
\\n\\nChapter 6 Vitamin K2 and Bone Health by Niels Erik Frandsen and Jan Oxholm Gordeladze
\\n\\nChapter 7 Vitamin K2 and its Impact on Tooth Epigenetics by Jan Oxholm Gordeladze, Maria A. Landin, Gaute Floer Johnsen, Håvard Jostein Haugen and Harald Osmundsen
\\n\\nChapter 8 Anti-Inflammatory Actions of Vitamin K by Stephen J. Hodges, Andrew A. Pitsillides, Lars M. Ytrebø and Robin Soper
\\n\\nChapter 9 Vitamin K2: Implications for Cardiovascular Health in the Context of Plant-Based Diets, with Applications for Prostate Health by Michael S. Donaldson
\\n\\nChapter 11 Vitamin K2 Facilitating Inter-Organ Cross-Talk by Jan O. Gordeladze, Håvard J. Haugen, Gaute Floer Johnsen and Mona Møller
\\n\\nChapter 13 Medicinal Chemistry of Vitamin K Derivatives and Metabolites by Shinya Fujii and Hiroyuki Kagechika
\\n"}]'},components:[{type:"htmlEditorComponent",content:'This book serves as a comprehensive survey of the impact of vitamin K2 on cellular functions and organ systems, indicating that vitamin K2 plays an important role in the differentiation/preservation of various cell phenotypes and as a stimulator and/or mediator of interorgan cross talk. Vitamin K2 binds to the transcription factor SXR/PXR, thus acting like a hormone (very much in the same manner as vitamin A and vitamin D). Therefore, vitamin K2 affects a multitude of organ systems, and it is reckoned to be one positive factor in bringing about "longevity" to the human body, e.g., supporting the functions/health of different organ systems, as well as correcting the functioning or even "curing" ailments striking several organs in our body.
\n\nChapter 1 Introductory Chapter: Vitamin K2 by Jan Oxholm Gordeladze
\n\nChapter 2 Vitamin K, SXR, and GGCX by Kotaro Azuma and Satoshi Inoue
\n\nChapter 3 Vitamin K2 Rich Food Products by Muhammad Yasin, Masood Sadiq Butt and Aurang Zeb
\n\nChapter 4 Menaquinones, Bacteria, and Foods: Vitamin K2 in the Diet by Barbara Walther and Magali Chollet
\n\nChapter 5 The Impact of Vitamin K2 on Energy Metabolism by Mona Møller, Serena Tonstad, Tone Bathen and Jan Oxholm Gordeladze
\n\nChapter 6 Vitamin K2 and Bone Health by Niels Erik Frandsen and Jan Oxholm Gordeladze
\n\nChapter 7 Vitamin K2 and its Impact on Tooth Epigenetics by Jan Oxholm Gordeladze, Maria A. Landin, Gaute Floer Johnsen, Håvard Jostein Haugen and Harald Osmundsen
\n\nChapter 8 Anti-Inflammatory Actions of Vitamin K by Stephen J. Hodges, Andrew A. Pitsillides, Lars M. Ytrebø and Robin Soper
\n\nChapter 9 Vitamin K2: Implications for Cardiovascular Health in the Context of Plant-Based Diets, with Applications for Prostate Health by Michael S. Donaldson
\n\nChapter 11 Vitamin K2 Facilitating Inter-Organ Cross-Talk by Jan O. Gordeladze, Håvard J. Haugen, Gaute Floer Johnsen and Mona Møller
\n\nChapter 13 Medicinal Chemistry of Vitamin K Derivatives and Metabolites by Shinya Fujii and Hiroyuki Kagechika
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Foods",slug:"mycotoxins-the-hidden-danger-in-foods",totalDownloads:2303,totalCrossrefCites:12,totalDimensionsCites:30,abstract:"Mycotoxins are secondary metabolites synthesized by a variety of fungal species such as Aspergillus, Penicillium, Fusarium, and Alternaria. These secondary metabolites are toxic and have a significant impact if they enter the production and food chain. Mycotoxins have attracted worldwide attention because of their impact on human health, huge economic losses, and domestic and foreign trade. Although more than 400 mycotoxins have been identified, most studies have focused on aflatoxins (AF), ochratoxin A (OTA), Fusarium toxins, fumonisin (FUM), zearalenone (ZEA), trichothecenes (TCT), and deoxynivalenol/nivalenol due to food safety and economic losses. This chapter will be addressing the type of mycotoxins, its importance in food industry, preventive measures, and implementation of hazard analysis critical control point (HACCP) to control mycotoxin.",book:{id:"7913",slug:"mycotoxins-and-food-safety",title:"Mycotoxins and Food Safety",fullTitle:"Mycotoxins and Food Safety"},signatures:"Aycan Cinar and Elif Onbaşı",authors:[{id:"297267",title:"Ph.D.",name:"Aycan",middleName:null,surname:"Cinar",slug:"aycan-cinar",fullName:"Aycan Cinar"},{id:"297270",title:"MSc.",name:"Elif",middleName:null,surname:"Onbaşı",slug:"elif-onbasi",fullName:"Elif Onbaşı"}]},{id:"35124",doi:"10.5772/35353",title:"Principles and Methodologies for the Determination of Shelf-Life in Foods",slug:"principles-and-methodologies-for-the-determination-of-shelf-life-in-foods",totalDownloads:10919,totalCrossrefCites:13,totalDimensionsCites:25,abstract:null,book:{id:"1936",slug:"trends-in-vital-food-and-control-engineering",title:"Trends in Vital Food and Control Engineering",fullTitle:"Trends in Vital Food and Control Engineering"},signatures:"Antonio Valero, Elena Carrasco and Rosa Ma García-Gimeno",authors:[{id:"29379",title:"Dr.",name:"Elena",middleName:null,surname:"Carrasco",slug:"elena-carrasco",fullName:"Elena Carrasco"},{id:"35212",title:"Dr.",name:"Antonio",middleName:null,surname:"Valero",slug:"antonio-valero",fullName:"Antonio Valero"}]},{id:"27029",doi:"10.5772/29650",title:"Sensory Analysis of Virgin Olive Oil",slug:"the-sensory-analysis-of-virgin-olive-oil",totalDownloads:4850,totalCrossrefCites:7,totalDimensionsCites:25,abstract:null,book:{id:"869",slug:"olive-oil-constituents-quality-health-properties-and-bioconversions",title:"Olive Oil",fullTitle:"Olive Oil - Constituents, Quality, Health Properties and Bioconversions"},signatures:"Alessandra Bendini, Enrico Valli,Sara Barbieri and Tullia Gallina Toschi",authors:[{id:"78741",title:"PhD.",name:"Alessandra",middleName:null,surname:"Bendini",slug:"alessandra-bendini",fullName:"Alessandra Bendini"},{id:"78748",title:"Dr.",name:"Tullia",middleName:null,surname:"Gallina Toschi",slug:"tullia-gallina-toschi",fullName:"Tullia Gallina Toschi"},{id:"78750",title:"MSc.",name:"Sara",middleName:null,surname:"Barbieri",slug:"sara-barbieri",fullName:"Sara Barbieri"},{id:"78751",title:"MSc.",name:"Enrico",middleName:null,surname:"Valli",slug:"enrico-valli",fullName:"Enrico Valli"}]},{id:"27043",doi:"10.5772/30743",title:"Biological Properties of Hydroxytyrosol and Its Derivatives",slug:"biological-properties-of-hydroxytyrosol-and-its-derivatives",totalDownloads:8277,totalCrossrefCites:2,totalDimensionsCites:24,abstract:null,book:{id:"869",slug:"olive-oil-constituents-quality-health-properties-and-bioconversions",title:"Olive Oil",fullTitle:"Olive Oil - Constituents, Quality, Health Properties and Bioconversions"},signatures:"José G. Fernández-Bolaños, Óscar López, M. Ángeles López-García and Azucena Marset",authors:[{id:"84025",title:"Dr.",name:"José G.",middleName:null,surname:"Fernández-Bolaños",slug:"jose-g.-fernandez-bolanos",fullName:"José G. Fernández-Bolaños"},{id:"84258",title:"Dr.",name:"Óscar",middleName:null,surname:"López",slug:"oscar-lopez",fullName:"Óscar López"},{id:"84284",title:"MSc",name:"M. Ángeles",middleName:null,surname:"López-García",slug:"m.-angeles-lopez-garcia",fullName:"M. Ángeles López-García"},{id:"84287",title:"MSc.",name:"Azucena",middleName:null,surname:"Marset",slug:"azucena-marset",fullName:"Azucena Marset"}]}],mostDownloadedChaptersLast30Days:[{id:"71718",title:"Understanding Africa’s Food Security Challenges",slug:"understanding-africa-s-food-security-challenges",totalDownloads:1629,totalCrossrefCites:6,totalDimensionsCites:11,abstract:"Africa, sub-Saharan Africa (SSA) in particular, has for more than 10 years recorded a steady economic growth since the advent of the new millennium. Yet, despite this stellar economic growth, it faces challenges such as rapid population growth, persistent economic inequality, climate change threats, droughts, youth unemployment, undernourishment, and food insecurity. Understanding the state of food security in Africa, and addressing the above-mentioned challenges, should be the highest priority for Africa’s Political Leadership. Not doing so will forever make Africa fail to achieve a sustainable economic development and create an inclusive shared-prosperity for its people. The African Union (AU), as well as respective national governments and regional organizations, and the international community at large, have in recent decades launched a multitude of policy initiatives aimed at addressing and tackling Africa’s food insecurity and nutrition challenges. Despite those efforts and commitments by the disparate stakeholders, much remains to be done. This chapter presents Africa’s food security and nutrition challenges, and sheds light on the climate change threats and potential consequences of the rapid population growth on Africa’s food security. The chapter concludes with policy recommendations and proposals and makes points about Africa’s bright prospects if food security were to be achieved.",book:{id:"8063",slug:"food-security-in-africa",title:"Food Security in Africa",fullTitle:"Food Security in Africa"},signatures:"Mahamat Kabirou Dodo",authors:[{id:"301440",title:"Ph.D.",name:"Mahamat Kabirou",middleName:null,surname:"Dodo",slug:"mahamat-kabirou-dodo",fullName:"Mahamat Kabirou Dodo"}]},{id:"69691",title:"Food Contamination",slug:"food-contamination",totalDownloads:1072,totalCrossrefCites:1,totalDimensionsCites:2,abstract:"This chapter discusses food contamination including mycotoxin contamination problems, biological, chemical, physical, and cross contamination. Food contamination challenges are generally referred to the presence of microorganisms or derived toxic substances such as mycotoxin in food that make them unsafe for human, animals, and crops. The mycotoxins can enter food throughout the food supply chain (from farm to fork). In terms of the safety of food, the presence of mycotoxin is a hazard threatening the consumer of contaminated food. Furthermore, it is necessary to know the nature, sources, distribution ways, and incidence of mycotoxin contamination in order to protect people and provide public health.",book:{id:"7913",slug:"mycotoxins-and-food-safety",title:"Mycotoxins and Food Safety",fullTitle:"Mycotoxins and Food Safety"},signatures:"Anna Abdolshahi and Behdad Shokrollahi Yancheshmeh",authors:[{id:"295585",title:"Dr.",name:"Anna",middleName:null,surname:"Abdolshahi",slug:"anna-abdolshahi",fullName:"Anna Abdolshahi"},{id:"297628",title:"Dr.",name:"Behdad",middleName:null,surname:"Shokrollahi Yancheshmeh",slug:"behdad-shokrollahi-yancheshmeh",fullName:"Behdad Shokrollahi Yancheshmeh"}]},{id:"72086",title:"The Role of Small-Scale Farmers in Ensuring Food Security in Africa",slug:"the-role-of-small-scale-farmers-in-ensuring-food-security-in-africa",totalDownloads:1234,totalCrossrefCites:3,totalDimensionsCites:4,abstract:"This chapter focuses on the role of African small-scale farmers in ensuring food security going into the future and the support they will need to face the projected climatic conditions. Severe climatic conditions contribute to the uncertainty in water availability for future agricultural production. Adapting to climate change and ensuring food security requires dynamic interventions that will lead to the transformation of current farming and food production patterns as well as food distribution. Nearly 95% of Africa’s agriculture is rainfed; therefore, developing and promoting rain-fed small-scale agricultural activities is a cost-effective approach for transforming rural areas in Africa and ensuring food security at local and regional levels. This is crucial in reducing vulnerability to climate change and for building sustainable livelihoods.",book:{id:"8063",slug:"food-security-in-africa",title:"Food Security in Africa",fullTitle:"Food Security in Africa"},signatures:"Samkelisiwe Nosipho Hlophe-Ginindza and N.S. 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Keast",authors:[{id:"75123",title:"Prof.",name:"Russell",middleName:null,surname:"Keast",slug:"russell-keast",fullName:"Russell Keast"}]},{id:"69163",title:"Mycotoxins: The Hidden Danger in Foods",slug:"mycotoxins-the-hidden-danger-in-foods",totalDownloads:2302,totalCrossrefCites:12,totalDimensionsCites:30,abstract:"Mycotoxins are secondary metabolites synthesized by a variety of fungal species such as Aspergillus, Penicillium, Fusarium, and Alternaria. These secondary metabolites are toxic and have a significant impact if they enter the production and food chain. Mycotoxins have attracted worldwide attention because of their impact on human health, huge economic losses, and domestic and foreign trade. Although more than 400 mycotoxins have been identified, most studies have focused on aflatoxins (AF), ochratoxin A (OTA), Fusarium toxins, fumonisin (FUM), zearalenone (ZEA), trichothecenes (TCT), and deoxynivalenol/nivalenol due to food safety and economic losses. This chapter will be addressing the type of mycotoxins, its importance in food industry, preventive measures, and implementation of hazard analysis critical control point (HACCP) to control mycotoxin.",book:{id:"7913",slug:"mycotoxins-and-food-safety",title:"Mycotoxins and Food Safety",fullTitle:"Mycotoxins and Food Safety"},signatures:"Aycan Cinar and Elif Onbaşı",authors:[{id:"297267",title:"Ph.D.",name:"Aycan",middleName:null,surname:"Cinar",slug:"aycan-cinar",fullName:"Aycan Cinar"},{id:"297270",title:"MSc.",name:"Elif",middleName:null,surname:"Onbaşı",slug:"elif-onbasi",fullName:"Elif Onbaşı"}]}],onlineFirstChaptersFilter:{topicId:"327",limit:6,offset:0},onlineFirstChaptersCollection:[{id:"81786",title:"Mycotoxins … Silent Death",slug:"mycotoxins-silent-death",totalDownloads:6,totalDimensionsCites:0,doi:"10.5772/intechopen.104382",abstract:"There are many types of fungi that produce secondary metabolites called mycotoxins. These compounds are very dangerous to humans and animals, as exposure to them causes acute or chronic toxicity. Temperature, humidity and pH are important environmental factors in the production of mycotoxins. There are about 500 types of mycotoxins that are found in many agricultural products such as peanut, cereals, wines, fruit juice, dried fruits, feed, and other foodstuffs. Among the most important genera of fungi that produce mycotoxins are Aspergillus, Penicillium, Altenaria, Fusarium, and others. Some of them infect plants in the field and produce mycotoxin, while others infect agricultural crops, foodstuffs, and feed in the store and produce mycotoxin during storage conditions. Mycotoxins are divided into various groups according to the degree of their impact and danger, into highly toxic, low toxic, carcinogenic, and mutagenic. This is depends on the chemical composition of the different types of mycotoxins, which are an open hydrocarbon chain with low molecular weights ranging between 100 and 697 Da. The biological effects of mycotoxins include damage to living tissues, suppression of immunity, and neurological disorders. Aflatoxins are one of the most dangerous mycotoxins as they are the main cause of hepatocellular carcinoma and the fifth most common carcinogen in the world.",book:{id:"11023",title:"Mycotoxins and Food Safety - Recent Advances",coverURL:"https://cdn.intechopen.com/books/images_new/11023.jpg"},signatures:"Azhar A. Alhaddad"},{id:"81871",title:"The Influence of Some Contaminants in Food Quality",slug:"the-influence-of-some-contaminants-in-food-quality",totalDownloads:12,totalDimensionsCites:0,doi:"10.5772/intechopen.102911",abstract:"The concept of food quality has been following scientific and technological evolution. Currently, producers, users, consumers, as well as public authorities, have well defined their expectations regarding the quality requirements in the food sector. These projections are related to several parameters that are no longer seen only from a safety and nutritional point of view. Thus, the characteristics of food products must fulfill criteria that embrace their origin, esthetics, convenience, functionality, ethics, organoleptic and must result in benefit. The needs of consumers increasingly reflect public interests, which are supervised by public authorities that hold technical and scientific information that allows them to advocate normative regulations regarding defects, adulteration, and fraud, increasing awareness in the food quality field. Since food quality and safety are two increasingly interconnected domains, the different EU legislation and regulations impose procedures for the determination of contaminants. In this chapter, we will only cover three main topics, namely heavy metals, polycyclic aromatic hydrocarbons, and mycotoxins.",book:{id:"11023",title:"Mycotoxins and Food Safety - Recent Advances",coverURL:"https://cdn.intechopen.com/books/images_new/11023.jpg"},signatures:"Marisa Nicolai, Paula Pereira and Lídia Palma"},{id:"80942",title:"Mycotoxin Decontamination of Foods Using Nonthermal Plasma and Plasma-Activated Water",slug:"mycotoxin-decontamination-of-foods-using-nonthermal-plasma-and-plasma-activated-water",totalDownloads:55,totalDimensionsCites:1,doi:"10.5772/intechopen.103779",abstract:"Mycotoxins are food safety and public health concerns due to their widespread contamination in agricultural products and adverse health effects on humans. Several decontamination techniques, including physical-, chemical-, and thermal-based treatments, are employed to minimize the levels of mycotoxins in food. However, these treatments present disadvantages, such as negative impacts on the quality and leftover chemical residues on the treated food after physical- and chemical-based treatments. Furthermore, mycotoxins are resistant to heat, thus contributing to the insufficiency of thermal treatments for complete mycotoxin degradation. The use of alternative nonthermal-based treatments, such as nonthermal plasma (NTP) and plasma-activated water (PAW) for mycotoxin degradation in food, have been recently explored to overcome these limitations. NTP and PAW treatments are known to minimize the unfavorable changes in food quality while ensuring safety from food contaminants. The basics of NTP and PAW technologies, their mycotoxin decontamination efficiencies, their underlying mechanisms of action, effects on food quality, and the safety of mycotoxin degradation byproducts and treated food are hereby discussed in this chapter.",book:{id:"11023",title:"Mycotoxins and Food Safety - Recent Advances",coverURL:"https://cdn.intechopen.com/books/images_new/11023.jpg"},signatures:"Hsiu-Ling Chen, Rachelle D. Arcega, Samuel Herianto, Chih-Yao Hou and Chia-Min Lin"},{id:"80268",title:"Animal Feeds Mycotoxins and Risk Management",slug:"animal-feeds-mycotoxins-and-risk-management",totalDownloads:76,totalDimensionsCites:0,doi:"10.5772/intechopen.102010",abstract:"The demand for livestock products is the main factor affecting the demand for livestock feeds worldwide. However, animal feed safety has gradually become more important, with mycotoxins representing one of the most significant hazards. Mycotoxins are toxic secondary metabolites produced naturally by fungi that grow on various agriculture commodities. Aflatoxin, fumonisin, ochratoxin, trichothecene, and zearalenone are the more prevalent mycotoxins in animal feeds. Some of mycotoxins impacts include; loss of animal and human health, reduced animal productivity, increased veterinary service costs, feed disposal and increased research costs which enhance the importance of mycotoxins detoxification. Contamination of feeds may occur both during pre-harvest and post-harvest. The purpose of this chapter is to review the most prevalent mycotoxins in animal feeds, reveal the origin of mycotoxins contamination and the possible risks they pose to feeds and livestock. This chapter also gives an overview of the most important factors that influence mold growth and mycotoxin production as well as the economic impacts of mycotoxins. To the end of this chapter, mycotoxins preventive methods, both preharvest and postharvest, are well discussed.",book:{id:"11023",title:"Mycotoxins and Food Safety - Recent Advances",coverURL:"https://cdn.intechopen.com/books/images_new/11023.jpg"},signatures:"Zacharia Waithaka Ng’ang’a and Eric Niyonshuti"},{id:"80725",title:"Implications of Mycotoxins in Food Safety",slug:"implications-of-mycotoxins-in-food-safety",totalDownloads:78,totalDimensionsCites:0,doi:"10.5772/intechopen.102495",abstract:"The chapter aims to address an overview of the implications of mycotoxins in food safety and the presence of mycotoxins in various foods. Nowadays, everyone wants safe food with a long shelf life. Food safety has become a major strategic issue worldwide and has attracted worldwide attention. Mycotoxins are widely found in food and feed, and dietary exposure to them can induce various types of adverse health effects in humans and animals. Contamination of food by fungi and mycotoxins results in loss of dry matter, quality and nutrition, and poses a significant danger to the food chain. Moreover, mycotoxin contamination decreases product quality and reduces export values, which can lead to significant economic losses for producing countries. Mycotoxin contamination directly reduces food availability and has its own contribution to hunger and malnutrition, and the consumption of food contaminated with mycotoxins has major repercussions on human health.",book:{id:"11023",title:"Mycotoxins and Food Safety - Recent Advances",coverURL:"https://cdn.intechopen.com/books/images_new/11023.jpg"},signatures:"Romina Alina Marc"},{id:"79582",title:"Cunninghamella bertholletiae’s Toxins from Decomposing Cassava: Mitigation Strategy for Toxin Reduction Using Nepenthes mirabilis ‘Monkey Cup’ Digestive Fluids",slug:"cunninghamella-bertholletiae-s-toxins-from-decomposing-cassava-mitigation-strategy-for-toxin-reducti",totalDownloads:94,totalDimensionsCites:0,doi:"10.5772/intechopen.101353",abstract:"A fermentation technique was utilised to assess a fungus, i.e. Cunninghamella bertholletiae/polymorpha, isolated from rotting cassava, ability to produce mycotoxins and resultant oxidation by-products of the mycotoxins using liquid chromatography–mass spectrometry (LC/MS). Thus, the mycotoxins/secondary metabolites, fumonisin B1 (FB1) and deoxynivalenol (DON) were produced while, heptadecanone, octadecanamide, octadecenal and 3-keto-deoxynivalenol (DON) were successfully identified as biodegradation by-products in the fermentation broth treated with hydrolysing ‘monkey cup’ juice from Nepenthes mirabilis. Exposure to the mycotoxins and the biodegradation by-products through consumption of contaminated produce including contact due to the cumulative presence in arable agricultural soil can be harmful to humans and animals. 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