Journal de la nutrition et des sciences alimentaires
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An Acute Toxicity in Human Health of Raw and Cooked Vegetable in Tomato and Spinach

Darshan Sharma, Sunita Mishra

Modern world adopting the new and fast techniques of agriculture methods for the maximum number of the production. The present study is based on an acute toxicity in human health of raw and cooked “Tomato” and “Spinach”. The Plant toxins are commonly the metabolites produce through plants to protect themselves against different threats like insects, predators and microorganisms. These toxins found in food plants are due to natural or new reproduction methods which enhance defensive mechanism. . Natural toxins are present in numerous types of plants and these are ingested as food and when consumed in large quantity and not cook properly leads to food poisoning. These toxic substances when ingested can be potentially harmful to human health. The changing gases of atmosphere at different level of temperature caused spoilage in Tomato and Spinach and these products eaten by human caused food poisoning. These toxic substance are dangerous which lead ingested can be potentially harmful to human health