多溴联苯醚(PBDEs)及其衍生物的人体毒性:综合综述。

IF 6.2 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Current Research in Food Science Pub Date : 2024-11-08 eCollection Date: 2024-01-01 DOI:10.1016/j.crfs.2024.100918
Jiuhe Gao, Zesen Xie, Ziyan Wang, Yingxin Yu, Zenghua Qi, Xi Yu, Tian Zhong, Ling Wang, Ke Feng, Ye Peng, Ying Xiao
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引用次数: 0

摘要

多溴联苯醚(PBDEs)作为阻燃添加剂已广泛应用于各个领域。其环境持久性、生物蓄积性和潜在毒性引起了世界各国的关注,并对生态系统和人类健康构成了威胁。最初,多溴二苯醚是由化工厂生产的。多溴二苯醚暴露主要是通过摄入受污染的食品,其次是吸入含有沉积多溴二苯醚的颗粒。本文综述了多溴二苯醚的五大主要毒性,包括肝脏损伤、甲状腺激素紊乱、神经毒性、遗传毒性和免疫系统紊乱。多溴二苯醚可引起线粒体功能障碍和氧化应激,破坏神经递质代谢,损害DNA完整性等严重后果。本综述对最新的毒理学证据进行了深入分析,为今后控制人类过量接触多溴二苯醚的研究提供建议。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Human toxicity of polybrominated diphenyl ethers (PBDEs) and their derivatives: A comprehensive review.

Polybrominated biphenyl ethers (PBDEs) have been pervasively used as an additive flame retardant in various fields. The nature of environmental persistence, bioaccumulation, and potential toxicity attracted attention worldwide and became a threat to both the ecosystem and human health. Originally, PBDEs are produced in chemical factories. PBDEs exposure was mainly by ingestion of contaminated food products, followed by inhalation of particles containing deposited PBDEs. This review concluded the liver injuries, thyroid hormone disorder, neurotoxicity, genotoxicity and immune system disorders as five major toxicities via overexposure to PBDEs and their toxic mechanism. PBDEs can cause severe consequences by inducing mitochondria dysfunction and oxidative stress, disrupting neurotransmitter metabolism and compromising the integrity of DNA, etc. This review presented an in-depth analysis of the most recent toxicological evidence to offer suggestions for future studies to control human overexposure to PBDEs.

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来源期刊
Current Research in Food Science
Current Research in Food Science Agricultural and Biological Sciences-Food Science
CiteScore
7.40
自引率
3.20%
发文量
232
审稿时长
84 days
期刊介绍: Current Research in Food Science is an international peer-reviewed journal dedicated to advancing the breadth of knowledge in the field of food science. It serves as a platform for publishing original research articles and short communications that encompass a wide array of topics, including food chemistry, physics, microbiology, nutrition, nutraceuticals, process and package engineering, materials science, food sustainability, and food security. By covering these diverse areas, the journal aims to provide a comprehensive source of the latest scientific findings and technological advancements that are shaping the future of the food industry. The journal's scope is designed to address the multidisciplinary nature of food science, reflecting its commitment to promoting innovation and ensuring the safety and quality of the food supply.
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