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Toxic elements in food: occurrence, binding, and reduction approaches

Toxic elements such as mercury, arsenic, cadmium, and lead, sometimes called heavy metals, can diminish mental and central nervous system function; elicit damage to blood composition as well as the kidneys, lungs, and liver; and reduce energy levels. Food is considered one of the main routes of thei...

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Main Authors: Hajeb, Parvaneh, Sloth, Jens J., Shakibazadeh, Shahram, Mahyudin, Nor Ainy, Afsah Hejri, Leili
Format: Article
Language:English
Published: Institute of Food Technologists 2014
Online Access:http://psasir.upm.edu.my/id/eprint/13097/1/Toxic%20elements%20in%20food%20occurrence%2C%20binding%2C%20and%20reduction%20approaches.pdf
http://psasir.upm.edu.my/id/eprint/13097/
http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12068/abstract
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spelling my.upm.eprints.130972016-02-10T04:07:23Z http://psasir.upm.edu.my/id/eprint/13097/ Toxic elements in food: occurrence, binding, and reduction approaches Hajeb, Parvaneh Sloth, Jens J. Shakibazadeh, Shahram Mahyudin, Nor Ainy Afsah Hejri, Leili Toxic elements such as mercury, arsenic, cadmium, and lead, sometimes called heavy metals, can diminish mental and central nervous system function; elicit damage to blood composition as well as the kidneys, lungs, and liver; and reduce energy levels. Food is considered one of the main routes of their entry into the human body. Numerous studies have been performed to examine the effects of common food processing procedures on the levels of toxic elements in food. While some studies have reported negative effects of processing, several have shown that processing practices may have a positive effect on the reduction of toxic elements in foodstuffs. A number of studies have also introduced protocols and suggested chemical agents that reduce the amount of toxic elements in the final food products. In this review, the reported methods employed for the reduction of toxic elements are discussed with particular emphasis on the chemical binding of both the organic and inorganic forms of each element in various foods. The molecular groups and the ligands by which the food products bind with the metals and the types of these reactions are also presented. Institute of Food Technologists 2014-07 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/13097/1/Toxic%20elements%20in%20food%20occurrence%2C%20binding%2C%20and%20reduction%20approaches.pdf Hajeb, Parvaneh and Sloth, Jens J. and Shakibazadeh, Shahram and Mahyudin, Nor Ainy and Afsah Hejri, Leili (2014) Toxic elements in food: occurrence, binding, and reduction approaches. Comprehensive Reviews in Food Science and Food Safety, 13 (4). pp. 457-472. ISSN 1541-4337 http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12068/abstract 10.1111/1541-4337.12068
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Toxic elements such as mercury, arsenic, cadmium, and lead, sometimes called heavy metals, can diminish mental and central nervous system function; elicit damage to blood composition as well as the kidneys, lungs, and liver; and reduce energy levels. Food is considered one of the main routes of their entry into the human body. Numerous studies have been performed to examine the effects of common food processing procedures on the levels of toxic elements in food. While some studies have reported negative effects of processing, several have shown that processing practices may have a positive effect on the reduction of toxic elements in foodstuffs. A number of studies have also introduced protocols and suggested chemical agents that reduce the amount of toxic elements in the final food products. In this review, the reported methods employed for the reduction of toxic elements are discussed with particular emphasis on the chemical binding of both the organic and inorganic forms of each element in various foods. The molecular groups and the ligands by which the food products bind with the metals and the types of these reactions are also presented.
format Article
author Hajeb, Parvaneh
Sloth, Jens J.
Shakibazadeh, Shahram
Mahyudin, Nor Ainy
Afsah Hejri, Leili
spellingShingle Hajeb, Parvaneh
Sloth, Jens J.
Shakibazadeh, Shahram
Mahyudin, Nor Ainy
Afsah Hejri, Leili
Toxic elements in food: occurrence, binding, and reduction approaches
author_facet Hajeb, Parvaneh
Sloth, Jens J.
Shakibazadeh, Shahram
Mahyudin, Nor Ainy
Afsah Hejri, Leili
author_sort Hajeb, Parvaneh
title Toxic elements in food: occurrence, binding, and reduction approaches
title_short Toxic elements in food: occurrence, binding, and reduction approaches
title_full Toxic elements in food: occurrence, binding, and reduction approaches
title_fullStr Toxic elements in food: occurrence, binding, and reduction approaches
title_full_unstemmed Toxic elements in food: occurrence, binding, and reduction approaches
title_sort toxic elements in food: occurrence, binding, and reduction approaches
publisher Institute of Food Technologists
publishDate 2014
url http://psasir.upm.edu.my/id/eprint/13097/1/Toxic%20elements%20in%20food%20occurrence%2C%20binding%2C%20and%20reduction%20approaches.pdf
http://psasir.upm.edu.my/id/eprint/13097/
http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12068/abstract
_version_ 1643825228339478528
score 13.211869

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