1. 1) Sixty-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) (2007) Aluminium from all sources, including food additives (addendum). Safety evaluation of certain food additives and contaminants, WHO Food Additives Series, 58, 119-207.
2. 2) Moraes, M. S. and Leite, S. R. (1994) Inhibition of bovine brain acetylcholinesterase by aluminum. Braz. J. Med. Biol. Res., 27, 2635-2638.
3. 3) El-Demerdash, F. M. (2004) Antioxidant effect of vitamin E and selenium on lipid peroxidation, enzyme activities and biochemical parameters in rats exposed to aluminium. J. Trace Elem. Med. Biol., 18, 113-121.
4. 4) Aramini, J. M., Saponja, J. A. and Vogel, H. J. (1996) Spectroscopic studies of the interaction of aluminum (III) with transferrins. Coord. Chem. Rev., 149, 193-229.
5. 5) Bailey, S., Evans, R. W., Garratt, R. C., Gorinsky, B., Hasnain, S., Horsburgh, C., Jhoti, H., Lindley, P. F., Mydin, A., Sarra, R. and Watson, J. L. (1988) Molecular structure of serum transferrin at 3.3-A resolution. Biochemistry, 27, 5804-5812.