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

• Main Authors: Hajeb, Parvaneh, Sloth, Jens J., Shakibazadeh, Shahram, Mahyudin, Nor Ainy, Afsah Hejri, Leili
• Format: Article
• Language: English
• Published: Institute of Food Technologists 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/13097/1/Toxic%20elements%20in%20food%20occurrence%2C%20binding%2C%20and%20reduction%20approaches.pdf; http://psasir.upm.edu.my/id/eprint/13097/; http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12068/abstract

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 thei...