International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 4
First page : (315) Last page : (320)
Article doi: http://dx.doi.org/10.18782/2320-7051.5086
Reduction of Mercury Bio accessibility Using Dietary Strategies
Krushna Yadav, D. K.1* Venkatesh, R1 and Shilpa, K.2
1Department of Food Science and Nutrition, University of Agricultural Sciences,
GKVK, Bengaluru-560065, Karnataka, India
2Department of Food Technology, Davangere University, Davangere-577002, Karnataka, India
*Corresponding Author E-mail: dr.dkky@gmail.com
Received: 29.06.2017 | Revised: 10.07.2017 | Accepted: 11.07.2017
ABSTRACT
Inorganic divalent mercury [Hg (II)] and methylmercury (CH3Hg) are the major forms of mercury (Hg) in the diet. Seafood products, especially large predators, are the main dietary sources of CH3Hg, although they also contain considerable concentrations of Hg (II). Vegetable products such as mushrooms make an important contribution to intake of Hg (II). The toxic effects of Hg are well known, consisting mainly of neurological, immune, haematological and renal alterations, and are dependent on the dose, chemical form and exposure route. Continuous exposure to Hg takes place mainly as a result of exposure in the workplace, but population groups exposed to Hg through the diet have also been identified, such as subsistence fishing populations and frequent consumers of certain seafood products. It has been stated that the bioavailability of Hg (the quantity absorbed after ingestion, which reached the systemic circulation) depends on the chemical form in which the metal is present and also is influenced by the presence of certain food components. Thus, there are components in the diet that influence the quantity of Hg that reaches the systemic circulation and that accumulates in target organs. This makes it possible to evaluate the possible use of food components as dietary strategies to reduce the quantity of this metal that reaches the bloodstream.
Key words: Mercury, Bio accessibility, Bioavailability, Reduction, Dietary Strategies.
Full Text : PDF; Journal doi : http://dx.doi.org/10.18782
Cite this article: Yadav, K.D.K., Venkatesh, R. and Shilpa, K., Reduction of Mercury Bio accessibility Using Dietary Strategies, Int. J. Pure App. Biosci.5(4): 315-320 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5086
