English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/162822
COMPARTIR / IMPACTO:
Estadísticas
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Título

In vitro evaluation of dietary compounds to reduce mercury bioavailability

AutorJadán Piedra, Carlos; Vélez, Dinoraz ; Devesa, Vicenta
Palabras claveMercury
Food
Swordfish
Bioavailability
Dietary strategies
Fecha de publicación6-dic-2017
EditorElsevier
CitaciónFood Chemistry 258: 353-359 (2018)
ResumenMercury in foods, in inorganic form [Hg(II)] or as methylmercury (CH3Hg), can have adverse effects. Its elimination from foods is not technologically viable. To reduce human exposure, possible alternatives might be based on reducing its intestinal absorption. This study evaluates the ability of 23 dietary components to reduce the amount of mercury that is absorbed and reaches the bloodstream (bioavailability). We determined their effect on uptake of mercury in Caco-2 cells, a model of intestinal epithelium, exposed to Hg(II) and CH3Hg standards and to swordfish bioaccessible fractions. Cysteine, homocysteine, glutathione, quercetin, albumin and tannic reduce bioavailability of both mercury species. Fe(II), lipoic acid, pectin, epigallocatechin and thiamine are also effective for Hg(II). Some of these strategies also reduce Hg bioavailability in swordfish (glutathione, cysteine, homocysteine). Moreover, extracts and supplements rich in these compounds are also effective. This knowledge may help to define dietary strategies to reduce in vivo mercury bioavailability.
Versión del editorhttps://doi.org/10.1016/j.foodchem.2017.12.012
URIhttp://hdl.handle.net/10261/162822
DOI10.1016/j.foodchem.2017.12.012
ISSN0308-8146
Aparece en las colecciones: (IATA) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
FoodChem-2018-Jadan.pdfArtículo principal230,94 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 

Artículos relacionados:


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.