Influence of Herbal Tea Ingredients on Bioaccessibility of Mercury and Arsenic

IF 2.8 4区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Food Biophysics Pub Date : 2024-12-18 DOI:10.1007/s11483-024-09918-7

Guodong Li, Fengjiao Liu, Yuxian Chen, Wenbo Zhao, Wen Liao

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Abstract

Mercury (Hg) and arsenic (As) are highly toxic metal(loid)s, and the consumption of food (particularly rice and seafood) represents a significant pathway for human exposure to these elements. Dietary habits, such as the intake of herbal tea and soup, may profoundly influence this exposure, which can be assessed through bioaccessibility. This study investigated the effects of various herbal tea ingredients on the bioaccessibility of Hg and As. Our findings revealed that certain ingredients significantly reduced Hg bioaccessibility from food, with reductions ranging from 30.1 to 90.2%; chrysanthemum exhibited the highest efficacy, followed closely by honeysuckle. Notably, inorganic mercury (iHg) bioaccessibility was more susceptible to reduction than methylmercury (MeHg) when co-digested with herbal tea ingredients. Only glabrous greenbrier and abrus herb effectively reduced bioaccessible As from food, with bioaccessibility decreasing in the following order: inorganic As (iAs) > dimethylarsinic acid (DMA) > arsenobetaine (AsB). These findings suggest that specific ingredients can mitigate human exposure to Hg and As, highlighting the necessity for further research into their chemical properties and functional implications.

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来源期刊

Food Biophysics 工程技术-食品科技

CiteScore

5.80

自引率

3.30%

发文量

审稿时长

1 months

期刊介绍： Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.