toxines

Toxines, or toxins, are poisonous substances produced by living organisms that can impair biological function even at relatively low doses. The term covers a broad range of agents, including proteins, peptides, and small molecules. Toxines are studied in toxicology to understand their sources, mechanisms of action, routes of exposure, and clinical effects.

Natural toxins originate from bacteria, plants, animals, and fungi. Examples include botulinum toxin, shiga toxin, tetrodotoxin, ricin, and conotoxins. Some toxins are delivered via venom; others are released into the environment or food after tissue damage or microbial activity. Not all poisonous substances are toxins in the strict biological sense; the distinction is often drawn between biologically produced toxins and chemical toxicants with similar effects.

Mechanisms of action vary widely. Many toxins disrupt nerve signaling or muscle function, others inhibit protein synthesis, enzymatic activity, or membrane integrity. For instance, botulinum toxin blocks neurotransmitter release, while shiga toxin inhibits protein synthesis in target cells. Toxins can act on ion channels, receptors, or intracellular pathways, producing a range of clinical effects from local irritation to systemic organ failure.

Exposure to toxins occurs through ingestion, inhalation, injection, or dermal contact. Susceptibility depends on dose, timing, age, health, and genetic factors. Understanding dose–response relationships and potential synergistic effects is central to risk assessment.

Detection and treatment focus on removing the source, limiting absorption, and supporting vital functions. Antitoxins or specific antidotes exist for some toxins, along with symptomatic care. Prevention relies on safety regulations, proper storage and handling, food safety measures, and vaccination where applicable.