S14 TOLERANCE OF AGROCHEMICALS IN FOOD

Challenges in agrochemicals design

Design of active ingredients is a multidimensional task. Sufficient target activity in combination with high bioavailability and no (or at least low) toxicological behaviour are prerequisites for promising candidates. In this respect, pharmaceutical and agrochemical companies need to address the same issues. Considering the target activity one can generally conclude that “target is target” rega...

Organic Pollution from Agrochemicals

Carbohydrate tolerance and food frequency.

Dietary and pharmacological approaches to slowing the rate of glucose absorption and blunting the insulin response show promise in the treatment of diabetes and hyperlipidaemia. These approaches include dietary fibre, low-glycaemic-index foods and gastrointestinal digestive enzyme inhibitors. One common feature is that they spread the nutrient load over time. A potentially simpler approach is t...

Specific oral tolerance induction in food allergy.

Specific oral tolerance in food allergy can be induced by oral administration of the offending food, starting with very low dosages, gradually increasing the daily dosage up to an amount equivalent to a usually relevant dose for daily intake, followed up by a daily maintenance dose. Unfortunately, the body of scientific evidence concerning specific oral tolerance induction (SOTI) is still rathe...

Chemistry of Organic Pollutants, Including Agrochemicals