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Dioxins, a group of chemically-related compounds known for their persistence and bioaccumulation, are primarily found as environmental pollutants. These compounds, including dioxin-like polychlorinated biphenyls (dl-PCBs), are lipophilic and accumulate in animal-origin foods, posing significant health risks due to their toxicological properties. Dioxins are produced through industrial processes, waste incineration, and open burning practices, leading to their widespread presence in the environment. Structurally, dioxins are characterized by their polychlorinated dibenzo-p-dioxin and polychlorinated dibenzofuran configurations, which contribute to their stability and resistance to degradation. Functionally, dioxins interfere with biological systems by binding to the aryl hydrocarbon receptor (AhR), disrupting endocrine functions and leading to various health issues, including cancer and immune system suppression. Recent advancements in detection methods, such as yeast-based bioreporters, have improved the sensitivity and cost-effectiveness of dioxin monitoring, aiding in environmental and food safety assessments.
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