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The aflatoxin producing fungi Aspergillus flavus, Aspergillus parasiticus, and Aspergillus nomius are highly hepatotoxic, carcinogenic and immunosuppressive which can spread quickly in environment and contaminate stored food. It can lead to serious threats to both human and animal health hazards by causing various diseases. Aflatoxin can breakdown DNA and causes genomic damage during cell division, leading to cancer even death where these breakdown products accumulate in the liver. The chemistry and biosynthesis process of the aflatoxin is discussed in present review study in a nutshell along with their occurrences and the health hazards to human. This review focuses on sources, production, biosynthesis, toxicology, detection, and control techniques of aflatoxins to assure food safety. Present review study is valuable as it provides knowledge on aflatoxins toxicity which helps in food security and safety as well as reduces human diseases in future.

Biochemical analysis was made for major nutritional components of eight non-conventional leafy vegetables and scarcity food plants of north east india, most of which occur in the wild. Crude protein content varied from 12.24 to 28.80%. Total carbohydrate varied from 5.35 to 18.80%. Lipid content was found to be low and varied from 2.06 to 6.16%. Total mineral content in the form of ash were found to be impressive and ranged from 11.58 to 24.58% with the exception of Vitex nigando, where it was only 6.05%. Calorific values varied from 108.9 to 215.46 Kcal/100 g. Methionine and tryptophan content varied in the range of 1.28 to 2.62 and 0.81 to 1.36 g/100 g protein respectively. The present findings show that many wild and non-conventional leafy vegetables, which are traditionally used by various ethnic groups of North East India and popularly referred to as "poor man's food" are in fact nutritionally very rich which necessitate rethinking about these neglected food plants.