Citreoviridin

Citreoviridin is a mycotoxin, a toxic compound produced by certain types of fungi, particularly Penicillium citreonigrum and Penicillium viridicatum. It is commonly found in grains, such as corn and wheat, as well as in fermented foods, such as cheese and soy sauce.

Citreoviridin is considered a potential human carcinogen and has been linked to liver damage and other health effects. The toxic effects of citreoviridin are thought to be due to its ability to cause oxidative stress, mitochondrial dysfunction, and DNA damage, leading to cellular damage and cell death.

To reduce the risk of exposure to citreoviridin, it is recommended to avoid consuming moldy or contaminated food products. Proper storage and handling of food products can also help to prevent fungal growth and mycotoxin production. Testing for citreoviridin levels in food products is also performed by regulatory agencies to ensure safety for human consumption.

In addition to the potential health risks to humans, citreoviridin can also have a negative impact on animal health and productivity. Therefore, it is important to monitor and control citreoviridin levels in animal feed as well.