Mycotoxins are toxic secondary metabolites of molds, typically produced by Aspergillus, Penicillium, Fusarium, and Alternaria fungi. They appear as contaminants in animal feed and several foodstuffs (e.g., cereals, fruits, vegetables, oilseeds, spices, baked goods, dairy and meat products, eggs, dried fruits, fruit juices, milk, wine, beer, and coffee). The chemical structures and toxic actions of mycotoxins show large variations, including hepatotoxicity, nephrotoxicity, gastrointestinal toxicity, immunotoxicity, as well as carcinogenic and endocrine disruptor effects. The most important regulated mycotoxins are aflatoxin B1 and M1, deoxynivalenol, fumonisin B1 and B2, zearalenone, T-2 and HT-2 toxins, ochratoxin A, and patulin. In addition, cyclodextrins and CD-based polymers have shown significant protective effects against mycotoxin-induced toxicity and may provide a new strategy to relieve the toxic impacts of mycotoxins.