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    Green tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish.

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    Type
    Article
    Authors
    Anacleto, Patrícia
    Barbosa, Vera
    Alves, Ricardo N
    Maulvault, Ana Luísa
    Bronze, Maria Rosário cc
    Marques, António
    KAUST Department
    KAUST – King Abdullah University of Science and Technology (KAUST), Red Sea Research Center (RSRC), Thuwal 23955-6900, Kingdom of Saudi Arabia.
    Date
    2020-09-03
    Online Publication Date
    2020-09-03
    Print Publication Date
    2020-11
    Embargo End Date
    2021-09-05
    Submitted Date
    2020-07-28
    Permanent link to this record
    http://hdl.handle.net/10754/665050
    
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    Abstract
    Human exposure to mercury (Hg) and methylmercury (MeHg) through the ingestion of seafood raises human health-related concerns. In contrast, green tea has health benefits and its consumption potentially reduces bioaccessibility of dietary Hg. The present study aimed to assess the effect of green tea in total mercury (THg) and MeHg bioaccessibility in raw and cooked marine fish species commonly having high Hg levels. Preliminary results demonstrated that significantly higher reductions of bioaccessible THg were attained after the co-ingestion of green tea infusion (1 cup or more) in the oral and intestinal phases. Overall, the present findings clearly show that the co-ingestion of green tea along with seafood grilling strongly reduces THg and MeHg bioaccessibility in all fish species and consequently diminishes the probability of exceeding MeHg provisional tolerable weekly intakes through the consumption of these species with high Hg levels. Such results point out the need to better understand the beneficial/preventive role of green tea infusions and other food processing techniques in bioaccessibility reduction of other chemical contaminants present in food products. Such information is certainly useful to help consumers to wisely select their food, and to enable food safety authorities to integrate such information in risk assessment.
    Citation
    Anacleto, P., Barbosa, V., Alves, R. N., Maulvault, A. L., Bronze, M. R., & Marques, A. (2020). Green tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish. Food and Chemical Toxicology, 111717. doi:10.1016/j.fct.2020.111717
    Sponsors
    The Portuguese Foundation for Science and Technology (FCT) supported the contracts of PA and AM in the framework of the CEECIND 2017 (CEECIND/01739/2017) and IF2014 program (IF/00253/2014), and the FCT project FISHBUDGET (PTDC/BIA-BMA/28630/2017) supported the contract of ALM.
    Publisher
    Elsevier BV
    Journal
    Food and Chemical Toxicology
    DOI
    10.1016/j.fct.2020.111717
    PubMed ID
    32890690
    Additional Links
    https://linkinghub.elsevier.com/retrieve/pii/S0278691520306074
    ae974a485f413a2113503eed53cd6c53
    10.1016/j.fct.2020.111717
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