Lecture

Toxins in Fruits and Vegetables

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In course

CH-110: Advanced general chemistry I

Le cours comporte deux parties. Les bases de la thermodynamique des équilibres et de la cinétique des réactions sont introduites dans l'une d'elles. Les premières notions de chimie quantique sur les électrons et les liaisons chimiques, exemplifiées en chim ...

Description

This lecture explores the presence of harmful compounds 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 leaves. It also delves into the importance of organic chemistry in understanding these toxins and their effects on human health.

Instructors (7)

Marinella Mazzanti

Expertise Inorganic Chemistry, Coordination ChemistryF-elements Chemistry Teaching & PhD Past EPFL PhD Students Julie Renée Michelle Andrez, Marta Falcone, Radmila Faizova, Davide Toniolo, Luciano Barluzzi, Aurélien René Willauer, Nadir Jori, Dieuwertje Katelijn Modder, Hsueh Fang-Che, Keerthi Shivaraam Rangaraj Ananthakumar, Mikhail Batov Past EPFL PhD Students as codirector Andreichenko Andrei Courses Chemistry of f elements CH-427 The course will provide a synopsis of the chemistry of f e

Anne-Clémence Corminboeuf

Teaching & PhD PhD Students Liam Oliver Marsh, Pratham Pushparaj Deshmukh, Roel Christiaan M Raike, Thanapat Worakul, Osvaldo Hernandez Cuellar, Juliette Veronique Schleicher, Yannick Calvino Alonso, Sara Bassetta, Yuri Cho, Kelian Dietmar Marc Gaedecke, Guoyuan Liu Past EPFL PhD Students Fabrice Avaltroni, Daniel Filipe Jana, Stephan Niklaus Steinmann, Jérôme Florian Gonthier, Riccardo Petraglia, Antonio Prlj, Laurent Alexis Clément Vannay, Alberto Fabrizio, Kun-Han Lin, Boodsarin Sawatlon, Raimon Fabreg

Jérôme Waser

Jérôme Waser biography and CV's are available on the following website: http://lcso.epfl.ch/waser

Philippe Schwaller

Beat Fierz

Teaching & PhD PhD Students Paria Khalafi, Wei Cai, Pierre Alexander Miranda Herrera, Andrei Zhauniarovich, Matteo Nicolas Doudin, Zongqing Li, Enguerran Majerus, Po-Han Chang, Iana Berlina, Yuji Kamei Past EPFL PhD Students Aurore Marie-France Delachat, Sinan Kilic, Louise Catherine Bryan, Andreas Linus Bachmann, Ninad Dilip Agashe, Nora Guidotti, Maxime Nicolas Mivelaz, Kristina Makasheva, Alexandra Teslenko, Pauline Franz, Salome Riccarda Püntener, Ly Phillippe Past EPFL PhD Students as codirector Dani

Angela Steinauer

Since 2022: Head of the Laboratory of Biomolecular Engineering and Nanomedicine (LIBN), EPFL (Switzerland)2019-2021: MSCA Postdoctoral Fellow at ETHZ (Switzerland)2018: Ph.D. in Chemical Biology from Yale University (USA)2007-2012: B.Sc. & M.Sc. in Chemistry from University of Zurich (Switzerland) Teaching & PhD PhD Students Diogo Miguel De Abreu Viegas, Georges Barnikol, Oliver Dennis, Andrea Elizabeth Melgar Aguilar, Paula Oeser, Manutsawee Thanaburakorn Courses Advanced general chemistry I CH

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Related concepts (22)

Fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. Fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. Edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many other animals have become dependent on fruits as a source of food.

Vegetable

Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses.

Leaf vegetable

Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens. Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from short-lived herbaceous plants, such as lettuce and spinach. Woody plants of various species also provide edible leaves.

Organic compound

In chemistry, many authors consider an organic compound to be any chemical compound that contains carbon-hydrogen or carbon-carbon bonds, however, some authors consider an organic compound to be any chemical compound that contains carbon. The definition of "organic" versus "inorganic" varies from author to author, and is a topic of debate. For example, methane () is considered organic, but whether some other carbon-containing compounds are organic or inorganic varies from author to author, for example halides of carbon without carbon-hydrogen and carbon-carbon bonds (e.

Dried fruit

Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. Dried fruit has a long tradition of use dating back to the fourth millennium BC in Mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life. Today, dried fruit consumption is widespread. Nearly half of the dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples, and pears.

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Jacques-Edouard Moser

Jacques-Edouard Moser is titular professor in physical chemistry and is currently directing the Group for Photochemical Dynamics (Moser Group) of EPFL. He is a graduate of the École polytechnique fédérale de Lausanne, where he received a diploma degree (MSc) in chemical engineering in 1982. After two stays in 1984 and 1985 at Concordia University in Montréal (Canada), he earned in 1986 his Ph.D. in physical chemistry at EPFL (Michael Grätzel, thesis advisor). In 1986, he joined the Eastman Kodak Corporate Research Laboratories at Rochester (NY, USA) as a postdoctoral fellow and was later associated with the NSF Center for Photoinduced Electron Transfer at the University of Rochester. Returning to Switzerland, he was appointed as a lecturer of physical chemistry at EPFL in 1992 and was awarded the habilitation and the venia legendi in 1998. He is titular professor since 2005.His research activity focuses on the study of the dynamics of photoinduced electron transfer and charge carrier separation at donor-acceptor heterojunctions and in nanostructured semiconductors. He is the author and co-author of ca 200 scientific papers (H-index 75). He currently teaches general physical chemistry to freshmen students in chemistry. He gives two classes on general- and redox photochemistry in the MSc program in chemistry and chemical engineering and the doctoral programs in energy and photonics. Jacques-E. Moser presided the Swiss Society of Photochemistry and Photophysics (1995-1998) and chaired the jury of the Grammaticakis-Neumann international prize in photochemistry (1999-2001). He was a member of the board of the Swiss Chemical Society (2007-2012). He served as a member of the standing committee of the European Photochemistry Association (1992-2000) and of the executive committee of the division for fundamental research of the Swiss Chemical Society (1999-2014). He was the director of the Section of Chemistry and Chemical Engineering of EPFL and a member of the direction of the School of Basic Sciences from 2007 to 2015.

Related concepts (22)