Mercury in Our Food

Pablo A. Nogara, Marcelo Farina, Michael Aschner, Joao B.T. Rocha

Research output: Contribution to journalArticle

Abstract

The methylation of mercuric mercury (Hg2+) in the aquatic sediments produces methylmercury (CH3Hg+), which is biomagnified along the food chain. The ingestion of piscivorous fish or aquatic mammals by pregnant women is of concern because it can cause long-lasting neurobehavioral deficits in their offspring.

Original languageEnglish (US)
Pages (from-to)1459-1461
Number of pages3
JournalChemical Research in Toxicology
Volume32
Issue number8
DOIs
StatePublished - Aug 19 2019

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Methylation
Mammals
Food Chain
Mercury
Fish
Pregnant Women
Sediments
Fishes
Eating
Food

ASJC Scopus subject areas

  • Toxicology

Cite this

Nogara, P. A., Farina, M., Aschner, M., & Rocha, J. B. T. (2019). Mercury in Our Food. Chemical Research in Toxicology, 32(8), 1459-1461. https://doi.org/10.1021/acs.chemrestox.9b00126

Mercury in Our Food. / Nogara, Pablo A.; Farina, Marcelo; Aschner, Michael; Rocha, Joao B.T.

In: Chemical Research in Toxicology, Vol. 32, No. 8, 19.08.2019, p. 1459-1461.

Research output: Contribution to journalArticle

Nogara, PA, Farina, M, Aschner, M & Rocha, JBT 2019, 'Mercury in Our Food', Chemical Research in Toxicology, vol. 32, no. 8, pp. 1459-1461. https://doi.org/10.1021/acs.chemrestox.9b00126
Nogara, Pablo A. ; Farina, Marcelo ; Aschner, Michael ; Rocha, Joao B.T. / Mercury in Our Food. In: Chemical Research in Toxicology. 2019 ; Vol. 32, No. 8. pp. 1459-1461.
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