Tropane and pyrrolizidine alkaloids in foods and food supplements: analytical problems and risk assessment for general and at-risk populations

In the presentation some classes of alkaloids, in particular tropanes and pyrrolizidines, will be described as they are increasingly cited among the emerging risks in food. Tropane alkaloids are secondary metabolites produced by plants belonging to Brassicaceae, Solanaceae, Rhizophoraceae and Erythroxylaceae. Among the tropane alkaloids, atropine and scopolamine are particularly known for their activity/toxicity; these two molecules have anticholinergic activity, meaning they can block muscarinic acetylcholine receptors, with consequences at both the central and peripheral nervous system. The symptoms mainly include ataxia, speech disorders, dilation of the pupils, reduction of salivation and respiratory rate and at very high doses, hallucinations and even death. Pyrrolizidine alkaloids (PA) are a group of molecules, which Boraginaceae, Asteraceae, Orchidaceae, and Leguminosae produce for the purpose of fighting parasites and repelling herbivores. Some of these molecules are potential genotoxic carcinogens and represent an important risk to human health when taken chronically. The problem of PA contamination is not a new phenomenon, as cases of intoxication due to the ingestion of Senecio, Heliotropium, and Crotalaria have already been reported since the last century. Tropane and pyrrolizidine alkaloids can be present in food and food supplements, as just a few weeds per hectare of cultivated surface are enough to compromise edible plants.