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Psychoactive suostances in food
Author(s) -
HAWTHORN J.
Publication year - 1987
Publication title -
nutrition bulletin
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.933
H-Index - 40
eISSN - 1467-3010
pISSN - 1471-9827
DOI - 10.1111/j.1467-3010.1987.tb00043.x
Subject(s) - fish <actinopterygii> , interrupt , toxicology , food preparation , traditional medicine , food science , medicine , biology , food safety , computer science , fishery , telecommunications , transmission (telecommunications)
Summary The term ‘drug’ originally referred to medicinal substances, but is now used to describe substances which interrupt normal physiological processes, and, in common usage, is associated with addictions. Many substances with such properties occur naturally in the raw materials — cereals, root vegetables, green vegetables, fruits, spices and some species of fish — which are in use on a regular basis as food and generally without obvious ill‐effects . This article, which describes some of these, is mainly based on a more formal and fully referenced paper. 1 Does the presence of these substances unconsciously influence our food selection?