Food Mycotoxins: Dietary Interventions Implicated in the Prevention of Mycotoxicosis

Mycotoxins are naturally occurring secondary metabolites produced by molds. These pose a severe health risk to humans and livestock, leading to substantial economic losses. Mycotoxin contamination in various food products is alarming for the global availability and safety of food products. Aflatoxins, ochratoxins, fumonisins, zearalenone, trichothecenes, and ergot alkaloids are major mycotoxins of health and economic importance. The present Review gives an overview of the mechanism of mycotoxin-induced toxicity with an emphasis on cellular and organelle damage in the context of major classes of mycotoxins. Recent advancements in dietary interventions and their mechanism of action against mycotoxin-induced oxidative stress are also discussed in detail. Further, biochemical degradation or biotransformation of mycotoxins by microbial sources is also explored. The direct or indirect exposure of fungal-contaminated food leads to mycotoxicosis. Natural dietary compounds contain various non-nutritive active molecules having significant antioxidant potential and medicinal properties. Many researchers have revealed several active molecules and herbal extracts with potent antioxidant potential to reverse the adverse effect of mycotoxins with substantial success. Therefore, dietary interventions could be a promising method to counter the harmful effects of mycotoxins in the future.