Egg White Hydrolysate as a functional food ingredient to prevent cognitive dysfunction in rats following long-term exposure to aluminum-Reference-Cited by-同舟云学术

Egg White Hydrolysate as a functional food ingredient to prevent cognitive dysfunction in rats following long-term exposure to aluminum

Published:2019-02-12 Issue:1 Volume:9 Page:
ISSN:2045-2322
Container-title:Scientific Reports
language:en
Short-container-title:Sci Rep

Author:

Martinez Caroline Silveira,Alterman Caroline D. C.,Vera Gema,Márquez Antonio,Uranga José-A,Peçanha Franck Maciel,Vassallo Dalton Valentim,Exley Christopher,Mello-Carpes Pâmela B.,Miguel Marta,Wiggers Giulia Alessandra

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Link

http://www.nature.com/articles/s41598-018-38226-7.pdf

Reference55 articles.

1. Exley, C. Darwin, natural selection and the biological essentiality of aluminium and silicon. Trends Biochem. Sci. 12, 589–93 (2009).

2. Exley, C. Elucidating aluminium´s exposome. Curr. Inorg. Chem. 2, 3–7 (2012).

3. Exley, C. Human exposure to aluminium. Environ. Sci. Process Impacts 10, 1807–16 (2013).

4. EFSA. Safety of aluminium from dietary intake. EFSA J. 754, 1–34 (2008).

5. World Health Organization. Safety Evaluation of Certain Food Additives and Contaminants. Food Additive Series. Preprint at, http://whqlibdoc.who.int/trs/WHO TRS 940 eng.pdf (2007).

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