Are food compounds able to modulate noxious activities induced by cadmium exposure?

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dc.contributor.authorMoura, Carolina Foot Gomes de [UNIFESP]
dc.contributor.authorRibeiro, Daniel Araki [UNIFESP]
dc.date.accessioned2019-01-21T10:29:43Z
dc.date.available2019-01-21T10:29:43Z
dc.date.issued2016
dc.description.abstractCadmium is one of the most toxic environmental and industrial pollutants and is able to induce severe injury because it is poorly excreted, accumulating in various organs. This common pollutant is responsible for serious damage in lung, brain, testis, kidney, liver, circulatory system, and bone. Food compounds, such as flavonoids, represent the most abundant polyphenols in human diet and comprise thousands of substances, which are freely available as high-dose dietary supplements. The mechanism of action of these ones consists in free radical scavenging and metal sequestration. The interaction of metal ions with flavonoids leads to chelation and the use of these natural compounds is better than the synthetic ones due to their lower toxic effects. The aim of this review is to describe the role of some food compounds, focusing on flavonoids for modulating noxious biological activities induced by cadmium exposure.en
dc.description.affiliationUniv Fed Sao Paulo, Dept Pathol, UNIFESP, Sao Paulo, SP, Brazil
dc.description.affiliationUniv Fed Sao Paulo, UNIFESP, Dept Biociencias, Av Ana Costa 95, BR-11060001 Santos, SP, Brazil
dc.description.affiliationUnifespUniv Fed Sao Paulo, Dept Pathol, UNIFESP, Sao Paulo, SP, Brazil
dc.description.affiliationUnifespUniv Fed Sao Paulo, UNIFESP, Dept Biociencias, Av Ana Costa 95, BR-11060001 Santos, SP, Brazil
dc.description.sourceWeb of Science
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.format.extent632-636
dc.identifierhttps://doi.org/10.1080/10408398.2014.911719
dc.identifier.citationCritical Reviews In Food Science And Nutrition. Philadelphia, v. 57, n. 3, p. 632-636, 2016.
dc.identifier.doi10.1080/10408398.2014.911719
dc.identifier.issn1040-8398
dc.identifier.urihttps://repositorio.unifesp.br/handle/11600/49346
dc.identifier.wosWOS:000387763800012
dc.language.isoeng
dc.publisherEmerald Group Publishing Ltd
dc.relation.ispartofCritical Reviews In Food Science And Nutrition
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectFlavonoidsen
dc.subjectCadmiumen
dc.subjectToxicityen
dc.subjectNutritionOxidative Stressen
dc.subjectInduced Hepatotoxicityen
dc.subjectMetal Carcinogenesisen
dc.subjectIntoxicated Ratsen
dc.subjectGarlic Extractsen
dc.subjectVitamins Cen
dc.subjectToxicityen
dc.subjectDamageen
dc.subjectLiveren
dc.subjectAntioxidantsen
dc.titleAre food compounds able to modulate noxious activities induced by cadmium exposure?en
dc.typeinfo:eu-repo/semantics/review
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