A toxic compound produced by certain fungi, particularly Aspergillus species, that can contaminate grain and cause harm if ingested.
From 'clava' (Latin for club, referring to the club-shaped spore head) + '-in' (chemical compound suffix). Named for the club-like appearance of the fungus that produces it.
Clavatin is actually a precursor to aflatoxins—some of the most dangerous mycotoxins known—and studying how fungi produce it has revolutionized food safety testing and regulations worldwide.
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