Mostrando 10 resultados de: 14
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Critical Reviews in Food Science and Nutrition(3)
Food Chemistry(3)
Food and Chemical Toxicology(2)
Journal of Agricultural and Food Chemistry(2)
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Microorganismos, hongos y algas(6)
Alimentación y bebidas(5)
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scopus(14)
Characterization of the binding capacity of mercurial species in Lactobacillus strains
ArticleAbstract: BACKGROUND: Metal sequestration by bacteria has been proposed as a strategy to counteract metal contPalabras claves:Biosorption, cell wall, LACTOBACILLUS, Mercury, methylmercuryAutores:Alcántara C., Carlos Jadán-Piedra, Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopusDietary compounds as modulators of metals and metalloids toxicity
ArticleAbstract: A large part of the population is exposed to metals and metalloids through the diet. Most of the inPalabras claves:arsenic, Cadmium, diet, lead, Mercury, Toxicity, toxicokineticsAutores:Carlos Jadán-Piedra, Chiocchetti G.M., Clemente M.J., Devesa V., Vélez D.Fuentes:scopusCadmium pollution of water, soil, and food: a review of the current conditions and future research considerations in Latin America
ReviewAbstract: The presence of cadmium (Cd) in food produced in Latin America has been highlighted in recent years.Palabras claves:cacao, Cadmium, FISH, FOOD, soil, WATERAutores:Alves Peixoto R.R., Carlos Jadán-PiedraFuentes:scopusEffect of lactic acid bacteria on mercury toxicokinetics
ArticleAbstract: The capacity of two LAB strains to inhibit inorganic [Hg(II)] and organic (methyl-Hg; MeHg) mercuryPalabras claves:Autores:Carlos Jadán-Piedra, Crespo Á., Devesa V., Monedero V., Vélez D., Zúñiga M.Fuentes:scopusIn vitro evaluation of dietary compounds to reduce mercury bioavailability
ArticleAbstract: Mercury in foods, in inorganic form [Hg(II)] or as methylmercury (CH3Hg), can have adverse effects.Palabras claves:Bioavailability, Dietary strategies, FOOD, Mercury, swordfishAutores:Carlos Jadán-Piedra, Devesa V., Vélez D.Fuentes:scopusInfluence of Physiological Gastrointestinal Parameters on the Bioaccessibility of Mercury and Selenium from Swordfish
ArticleAbstract: Swordfish tend to accumulate mercury (Hg), but they are rich in selenium (Se), an element that can cPalabras claves:Bioaccessibility, Mercury, molar ratio Hg/Se, selenium, swordfishAutores:Carlos Jadán-Piedra, Clemente M.J., Devesa V., Vélez D.Fuentes:scopusMetal(loid) contamination in seafood products
ArticleAbstract: Seafood products are important sources of proteins, polyunsaturated lipids and phospholipids, and alPalabras claves:Bioavailability, Exposure, metaloids, Metals, processing, Seafood, speciationAutores:Carlos Jadán-Piedra, Chiocchetti G.M., Devesa V., Vélez D.Fuentes:scopusToxic trace elements at gastrointestinal level
ReviewAbstract: Many trace elements are considered essential [iron (Fe), zinc (Zn), copper (Cu)], whereas others mayPalabras claves:Bioavailability, FOOD, Gastrointestinal toxicity, Intestinal absorption, Toxic trace elements, TransformationsAutores:Carlos Jadán-Piedra, Chiocchetti G.M., Devesa V., Marta Calatayud Arroyo, Vázquez M., Vélez D.Fuentes:scopusToxic trace elements in dried mushrooms: Effects of cooking and gastrointestinal digestion on food safety
ArticleAbstract: Mushrooms can accumulate toxic trace elements. The objectives of the present study are to evaluate lPalabras claves:arsenic, Bioaccessibility, Cadmium, Cooking, lead, Mercury, MushroomsAutores:Carlos Jadán-Piedra, Chiocchetti G.M., Clemente M.J., Devesa V., Latorre T., Vélez D.Fuentes:scopusUse of Saccharomyces cerevisiae to Reduce the Bioaccessibility of Mercury from Food
ArticleAbstract: Food is the main pathway of exposure to inorganic mercury [Hg(II)] and methylmercury (CH3Hg). IntestPalabras claves:Bioaccessibility, Mercury, Mushrooms, Saccharomyces Cerevisiae, SeafoodAutores:Baquedano M., Carlos Jadán-Piedra, Devesa V., Puig S., Vélez D.Fuentes:scopus