Mercury in Our Food

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

Research output: Contribution to journalArticle

6 Scopus citations

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

ASJC Scopus subject areas

  • Toxicology

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    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