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Bongkrekic acid (BA) is a colorless and tasteless toxic. It exists in some fermented food and can be easily taken in by accident. Currently, no proper treatment has not been developed to treat this toxin in human body, therefore the death rate is very high. Mechanism of BA has been well studied these years and found that BA inhibit ATP synthesis, which lead to severe clinical symptoms, such as limb soreness, weakness and liver damage. In this paper, we mainly focus on the mechanism of BA in our human body, its related cases and the inhibition of BA in the food. This review can provide basic information for the future development of the treatment of BA in human body.

Safe Eating of Fermented Corn and Coconut Food: Mechanism, Clinical Manifestations and Inhibition of Food Poisoning Involved in Bongkrekic Acid