Chapter 8. β-Carboline Alkaloids

  1. John Gilbert2 and
  2. Hamide Z. Şenyuva3
  1. Tomás Herraiz

Published Online: 2 FEB 2009

DOI: 10.1002/9781444302288.ch8

Bioactive Compounds in Foods

Bioactive Compounds in Foods

How to Cite

Herraiz, T. (2008) β-Carboline Alkaloids, in Bioactive Compounds in Foods (eds J. Gilbert and H. Z. Şenyuva), Blackwell Publishing Ltd., Oxford, UK. doi: 10.1002/9781444302288.ch8

Editor Information

  1. 2

    Central Science Laboratory, Sand Hutton, York, UK

  2. 3

    Scientific and Technological Research Council of Turkey (TÜBİTAK), Ankara Test and Analysis Laboratory (ATAL), Ankara, Turkey

Author Information

  1. Spanish Council for Scientific Research, Juan de la Cierva, Madrid, Spain

Publication History

  1. Published Online: 2 FEB 2009
  2. Published Print: 16 MAY 2008

ISBN Information

Print ISBN: 9781405158756

Online ISBN: 9781444302288



  • β-carboline alkaloids;
  • chemistry, synthesis, and formation of β-carboline alkaloids;
  • analysis of β-carboline alkaloids;
  • factors influencing presence of β-carbolines in foods;
  • biological activity and toxicology of β-carbolines;
  • THβCs in foods;
  • βCs in foods


This chapter contains sections titled:

  • Summary

  • Introduction

  • Chemistry, synthesis, and formation of β-carboline alkaloids

  • Analysis of β-carboline alkaloids

  • Occurrence of β-carboline alkaloids in foods and exposure

  • Factors influencing the presence of β-carbolines in foods

  • Biological activity and toxicology of β-carbolines

  • Conclusions and future directions

  • Acknowledgments

  • References