کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7584718 1492028 2018 33 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Cooking methods employing natural anti-oxidant food additives effectively reduced concentration of nephrotoxic and carcinogenic aristolochic acids in contaminated food grains
ترجمه فارسی عنوان
روش های پخت و پز با استفاده از مواد غذایی حاوی مواد ضد عفونی کننده طبیعی باعث کاهش غلظت اسیدهای آریستولوشیک نفروتوکس و سرطانزا در دانه های خوراکی آلوده
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
Emerging evidence suggests that aristolochic acids (AA) produced naturally by a common weed Aristolochia clematitis in the cultivation fields is contaminating the food products in Balkan Peninsula and acting as the etiological agent in the development of Balkan endemic nephropathy. In this study, we investigated the combined use of natural anti-oxidative “food additives” and different cooking methods to find a solution for the widespread contamination of AA in food products. The results indicated that the addition of healthy dietary supplements (such as cysteine, glutathione, ascorbic acid, citric acid and magnesium) during cooking, is a highly efficient method in lowering the concentration of AA in the final food products. Because previous observation indicated one of the toxicological mechanisms by which AA exert its toxicity is to induce oxidative stress in internal organs, it is anticipated that these added anti-oxidants will also help to attenuate the nephrotoxicity of AA.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 264, 30 October 2018, Pages 270-276
نویسندگان
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