title: Natural toxicants in human foods: psoralens in raw and cooked parsnip root.
abstract: Parsnip root contains three photoactive, mutagenic, and photocarcinogenic psoralens in a total concentration of about 40 parts per million. These chemicals are not destroyed by normal cooking procedures (boiling or microwave); thus humans are exposed to appreciable levels of psoralens through the consumption of parsnip and possibly other psoralen-containing foodstuffs. The toxicologic consequences to man of such exposure may be speculated on the basis of medicinal and laboratory studies, but epidemiologic data are not available.
mesh_terms: D002273:Carcinogens / Q000032:analysis*; D004781:Environmental Exposure; D011564:Furocoumarins / Q000032:analysis*; D014675:Vegetables / Q000032:analysis*
chemical_list: D002273:Carcinogens; D011564:Furocoumarins