In vitro evaluation of dietary compounds to reduce mercury bioavailability.
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DOI: 10.1016/j.foodchem.2017.12.012
Abstract: Mercury in foods, in inorganic form [Hg(II)] or as methylmercury (CH3Hg), can have adverse effects. Its elimination from foods is not technologically viable. To reduce human exposure, possible alternatives might be based on reducing its… read more here.
Keywords: mercury bioavailability; dietary compounds; bioavailability; vitro evaluation ... See more keywords