Mercury in Our Food

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

doi:10.1021/acs.chemrestox.9b00126

Mercury in Our Food

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

Molecular Pharmacology

Research output: Contribution to journal › Article

4 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 language	English (US)
Pages (from-to)	1459-1461
Number of pages	3
Journal	Chemical research in toxicology
Volume	32
Issue number	8
DOIs	https://doi.org/10.1021/acs.chemrestox.9b00126
State	Published - Aug 19 2019

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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

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Access to Document

10.1021/acs.chemrestox.9b00126