Plant Toxins – The Right to Defend Oneself

Wrangham, R. W. (2009). Catching Fire: How Cooking Made Us Human. Basic Books.
Explores the role of cooking in neutralising plant toxins like lectins and oxalates, making plants safer and more nutrient dense.

Kennedy, D. O. (2014). “Polyphenols and the human brain: Plant-based neuroprotection and cognition.” Advances in Nutrition, 5(5), 515–533.
Highlights how plant defence compounds like polyphenols offer health benefits by reducing oxidative stress, supporting brain function, and contributing to neuroprotection through their anti-inflammatory and antioxidant properties.

Leitzmann, C. (2016). “Characteristics and health benefits of phytochemicals.” Journal of Nutritional Biochemistry, 31, 1–12.
Explores the dual roles of plant compounds as protective agents for plants, deterring herbivory and environmental stress, while also functioning as beneficial nutrients for humans, supporting immune function, reducing inflammation, and promoting overall health.

Mithöfer, A., & Boland, W. (2012). “Plant defence against herbivores: Chemical aspects.” Annual Review of Plant Biology, 63, 431–450.
Discusses the biochemical diversity of plant defence mechanisms, including alkaloids, lectins, and tannins, highlighting their roles in deterring herbivory and their potential interactions with human physiology.

Guyton, A. C. & Hall, J. E. (2016). Textbook of Medical Physiology. Elsevier.
Explains the role of stomach acid, bile, and gut microbiota in detoxifying plant compounds and facilitating nutrient absorption.

Shahidi, F., & Ambigaipalan, P. (2015). “Phenolics and polyphenolics in foods, beverages, and spices: Antioxidant activity and health effects.” Journal of Functional Foods, 18, 820–897.
Explores the health-promoting aspects of plant compounds like phenolics, highlighting their antioxidant and anti-inflammatory properties while acknowledging their potential toxicity in high concentrations and the body’s adaptive mechanisms to mitigate adverse effects.

Campbell, T. C. & Campbell, T. M. (2006). The China Study: The Most Comprehensive Study of Nutrition Ever Conducted. BenBella Books.
Discusses the health benefits of plant-based diets despite the presence of natural toxins.

Conlon, M. A., & Bird, A. R. (2015). “The impact of diet and lifestyle on gut microbiota and human health.” Nutrients, 7(1), 17–44.
Highlights how dietary fibre and gut microbiota work together to mitigate effects of plant toxins, transforming potentially harmful compounds into beneficial metabolites that support digestive and systemic health.