English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/162822
Share/Impact:
Statistics
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:

Title

In vitro evaluation of dietary compounds to reduce mercury bioavailability

AuthorsJadán Piedra, Carlos; Vélez, Dinoraz ; Devesa, Vicenta
KeywordsMercury
Food
Swordfish
Bioavailability
Dietary strategies
Issue Date6-Dec-2017
PublisherElsevier
CitationFood Chemistry 258: 353-359 (2018)
AbstractMercury 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.
Publisher version (URL)https://doi.org/10.1016/j.foodchem.2017.12.012
URIhttp://hdl.handle.net/10261/162822
DOI10.1016/j.foodchem.2017.12.012
ISSN0308-8146
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
FoodChem-2018-Jadan.pdfArtículo principal230,94 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.