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


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


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.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Agriculture
Faculty of Food Science and Technology
DOI Number: https://doi.org/10.1111/1541-4337.12068
Publisher: Institute of Food Technologists
Keywords: Food processing; Toxic elements
Depositing User: Nabilah Mustapa
Date Deposited: 10 Feb 2016 04:07
Last Modified: 10 Feb 2016 04:07
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/1541-4337.12068
URI: http://psasir.upm.edu.my/id/eprint/13097
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