Green tea infusion reduces mercury bioaccessibility and dietary exposure from raw and cooked fish
Patrícia Anacleto, Vera Barbosa, Ricardo N. Alves, Ana Luísa Maulvault, Maria Rosário Bronze, António Marques
Topics & Concepts
MethylmercuryMercury (programming language)IngestionFood scienceTolerable daily intakeFood contaminantHuman healthGreen teaChemistryEnvironmental chemistryReference doseFish <Actinopterygii>Fish productsContaminationToxicologyRisk assessmentEnvironmental healthBiologyFisheryBody weightMedicineBioaccumulationEcologyBiochemistryProgramming languageComputer scienceComputer securityEndocrinologyMercury impact and mitigation studiesHeavy Metal Exposure and ToxicitySelenium in Biological Systems