In Vitro Reduction of Arsenic Bioavailability Using Dietary Strategies-Reference-Cited by-同舟云学术

In Vitro Reduction of Arsenic Bioavailability Using Dietary Strategies

Published:2017-05-08 Issue:19 Volume:65 Page:3956-3964
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Clemente M. J.¹,Devesa V.¹^ORCID,Vélez D.¹^ORCID

Affiliation:

1. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Av. Agustín Escardino 7, 46980 Paterna (Valencia), Spain

Funder

Ministerio de Economía y Competitividad

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b05234

Reference49 articles.

1. Arsenic Exposure and Toxicology: A Historical Perspective

2. Heavy Metal, Total Arsenic, and Inorganic Arsenic Contents of Algae Food Products

3. Food Standards Agency (FSA). Consumersadvised not to eathijiki seaweed. (2010. (https://www.food.gov.uk/multimedia/hijikiqanda) (accessed November 2016).

4. Canadian Food Inspection Agency (CFIA). Inorganic arsenicand hijiki seaweed consumption. (2012) (http://www.inspection.gc.ca/food/information-for-consumers/fact-sheets-and-infographics/specific-products-and-risks/chemical-hazards/inorganic-arsenic/eng/1332268146718/1332268231124) (Accessed November 2016).

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