Use of Saccharomyces cerevisiae To Reduce the Bioaccessibility of Mercury from Food.

Abstract

Food is the main pathway of exposure to inorganic mercury [Hg(II)] and methylmercury (CH3Hg). Intestinal absorption of these mercury species is influenced by their chemical form, the luminal pH, and the composition of the diet. In this regard, strategies have been proposed for reducing mercury absorption using dietary components. This study evaluates the… (More)
DOI: 10.1021/acs.jafc.7b00285

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Cite this paper

@article{JadnPiedra2017UseOS, title={Use of Saccharomyces cerevisiae To Reduce the Bioaccessibility of Mercury from Food.}, author={Carlos Jad{\'a}n-Piedra and Marta Baquedano and Sergi Puig and Dinoraz V{\'e}lez and Vicenta Devesa}, journal={Journal of agricultural and food chemistry}, year={2017}, volume={65 13}, pages={2876-2882} }