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dc.contributor.authorAnacleto, Patrícia
dc.contributor.authorBarbosa, Vera
dc.contributor.authorAlves, Ricardo N
dc.contributor.authorMaulvault, Ana Luísa
dc.contributor.authorBronze, Maria Rosário
dc.contributor.authorMarques, António
dc.date.accessioned2020-09-09T17:08:07Z
dc.date.available2020-09-09T17:08:07Z
dc.date.issued2020-09-03
dc.date.submitted2020-07-28
dc.identifier.citationAnacleto, 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
dc.identifier.issn0278-6915
dc.identifier.pmid32890690
dc.identifier.doi10.1016/j.fct.2020.111717
dc.identifier.urihttp://hdl.handle.net/10754/665050
dc.description.abstractHuman 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.
dc.description.sponsorshipThe 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.
dc.publisherElsevier BV
dc.relation.urlhttps://linkinghub.elsevier.com/retrieve/pii/S0278691520306074
dc.rightsNOTICE: this is the author’s version of a work that was accepted for publication in Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, [, , (2020-09-05)] DOI: 10.1016/j.fct.2020.111717 . © 2020. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.titleGreen tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish.
dc.typeArticle
dc.contributor.departmentKAUST – King Abdullah University of Science and Technology (KAUST), Red Sea Research Center (RSRC), Thuwal 23955-6900, Kingdom of Saudi Arabia.
dc.identifier.journalFood and chemical toxicology : an international journal published for the British Industrial Biological Research Association
dc.rights.embargodate2021-09-05
dc.eprint.versionPost-print
dc.contributor.institutionDivision of Aquaculture, Upgrading and Bioprospection (DivAV), Portuguese Institute for the Sea and Atmosphere (IPMA, I.P.), Av. Doutor Alfredo Magalhães Ramalho 6, 1495-165 Lisboa, Portugal.
dc.contributor.institutionMARE – Marine and Environmental Sciences Centre, Guia Marine Laboratory, Faculty of Sciences, University of Lisbon (FCUL), Av. Nossa Senhora do Cabo, 939, 2750–374 Cascais, Portugal.
dc.contributor.institutionInterdisciplinary Centre of Marine and Environmental Research (CIIMAR), University of Porto, Terminal de Cruzeiros do Porto de Leixões, Av. General Norton de Matos, S/N, 4450-208, Matosinhos, Portugal.
dc.contributor.institutioniBET, Instituto de Biologia Experimental e Tecnológica, Apartado 12, 2780-901 Oeiras, Portugal.
dc.contributor.institutionInstituto de Tecnologia Química e Biológica António Xavier, Universidade Nova de Lisboa, Avenida da República, 2780-157 Oeiras, Portugal.
dc.contributor.institutionFaculdade de Farmácia da Universidade de Lisboa, Av. Prof. Gama Pinto, 1649-003 Lisboa, Portugal.
dc.identifier.pages111717
kaust.personAlves, Ricardo N
dc.date.accepted2020-08-28
refterms.dateFOA2020-09-09T17:09:55Z
dc.date.published-online2020-09-03
dc.date.published-print2020-11


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