Antioxidant-rich foods and mitigation of hepatic bioaccumulation

Consumption of food products rich in antioxidants acts as a preventive measure to regulate levels of mycotoxins, which pose a significant threat to human and animal health worldwide. An experimental study conducted through a collaboration between the FoodLab group of the Department of Pharmacy of the Federico II University and Biotech AgriFood of the Faculty of Pharmacy and Food Science of València University in Spain (Dr. Alessandra Cimbalo and Prof.ssa Lara Mañes) have shown promising results on the use of natural functional foods in counteracting the effects of two important mycotoxins, Aflatoxin B1 (AFB1) and Ochratoxin A (OTA), classified by the IARC as carcinogens or potentially carcinogenic to humans. The FoodLab group, currently led by Dr. Luana Izzo, was founded by Professor Alberto Ritieni, who passed away in June 2023. His scientific legacy remains a key reference point that continues to inform the laboratory's methodological approach and research objectives, which are geared toward the development of innovative and sustainable strategies for food safety.

This study aimed to evaluate the potential reduction of bioaccumulation of mycotoxins in the liver through an in vivoexperimental study conducted on 120 rats fed a common variety of pumpkin (Cucurbita maxima), rich in carotenoids, and whey obtained from the fermentation of goat milk, produced by the Valencian group during the experimental phase or combinations thereof. A high-precision analytical procedure, based on UHPLC-Q-Orbitrap HRMS, was developedfor the investigation for simultaneous quantification of AFB1 and OTA residues in liver tissue. This is an advanced technique in which the FoodLabgroup has established expertise. The results, published in the journal Food Bioscience, showed that supplementation of these natural ingredients in the diet can completely (100 percent) reduce hepatic accumulation of AFB1 and up to 80 percent that of OTA. In addition, combined administration of both mycotoxins further attenuated hepatic accumulation, with an effect particularly evident in female subjects. This strategy opens new perspectives in the prevention of mycotoxin food contamination.

Complete information on the study can be found at the following link: https: //doi.org/10.1016/j.fbio.2025.106565