[{"from": "human", "value": "Provide a brief overview of this molecule. [C][O][C][=C][C][=C][Branch1][=Branch2][C][=Branch1][C][=O][C][C][Ring1][=Branch1][C][=Branch1][C][=O][O][C][Ring1][O][=C][C][C][=C][O][C][Ring1][Branch1][O][C][Ring1][Branch2][=C][Ring2][Ring1][Branch1]"}, {"from": "gpt", "value": "The molecule are naturally occurring mycotoxins that are produced by many species of Aspergillus, a fungus, most notably Aspergillus flavus and Aspergillus parasiticus. At least 13 different types of aflatoxin are produced in nature. Aflatoxin B1 is considered the most toxic and is produced by both Aspergillus flavus and Aspergillus parasiticus. The native habitat of Aspergillus is in soil, decaying vegetation, hay, and grains undergoing microbiological deterioration and it invades all types of organic substrates whenever conditions are favorable for its growth. Favorable conditions include high moisture content (at least 7%) and high temperature. Aflatoxins B1 (AFB1) are contaminants of improperly stored foods; they are potent genotoxic and carcinogenic compounds, exerting their effects through damage to DNA. They can also induce mutations that increase oxidative damage. (A7847). Crops which are frequently affected by Aspergillus contamination include cereals (maize, sorghum, pearl millet, rice, wheat), oilseeds (peanut, soybean, sunflower, cotton), spices (chile peppers, black pepper, coriander, turmeric, ginger), and tree nuts (almond, pistachio, walnut, coconut, brazil nut)."}]