Aluminum bioavailability from tea infusion.
Aluminum bioavailability from tea infusion.
复制标题
DOI：
10.1016/j.fct.2008.09.041
复制
发表时间：
2008-12
影响因子：
4.3
通讯作者：
Florence, Rebecca L.
中科院分区：
文献类型：
--
作者：
Yokel, Robert A.;Florence, Rebecca L.
关键词：
目的是估计口服铝的生物利用度，从茶输液在大鼠中，使用示踪剂26铝。将柠檬酸26铝注射到茶叶中。从干燥的叶子中制备输液，并对同时接受静脉内27 Al输注的大鼠进行灌胃给药。口服铝生物利用度（F）计算下的面积26铝，27铝，血清浓度×时间曲线。茶的生物利用度平均为0.37%，与水（F = 0.3%）或奶酪中的碱性磷酸铝钠（SALP）（F = 0.1至0.3%）无显著差异，但高于饼干中的酸性SALP（F = 0.1%）。血清26 Al达峰时间分别为1.25、1.5、8和4.8 h。这些口服铝生物利用度×人类每日消耗量的结果表明，茶可以提供大量的铝，达到体循环。这可以使毒性分布到其靶器官、中枢神经系统、骨骼系统和造血系统。进一步验证Al导致阿尔茨海默病的假设可能更有必要进行研究，重点是平均每日总食物摄入量，包括茶和其他含有可观Al的食物，而不是饮用水。
The objective was to estimate oral Al bioavailability from tea infusion in the rat, using the tracer 26Al. 26Al citrate was injected into tea leaves. An infusion was prepared from the dried leaves and given intra-gastrically to rats which received concurrent intravenous 27Al infusion. Oral Al bioavailability (F) was calculated from the area under the 26Al, compared to 27Al, serum concentration × time curves. Bioavailability from tea averaged 0.37%; not significantly different from water (F = 0.3%), or basic sodium aluminum phosphate (SALP) in cheese (F = 0.1 to 0.3%), but greater than acidic SALP in a biscuit (F = 0.1%). Time to maximum serum 26Al concentration was 1.25, 1.5, 8 and 4.8 h, respectively. These results of oral Al bioavailability × daily consumption by the human suggest tea can provide a significant amount of the Al that reaches systemic circulation. This can allow distribution to its target organs of toxicity, the central nervous, skeletal and hematopoietic systems. Further testing of the hypothesis that Al contributes to Alzheimer's disease may be more warranted with studies focusing on total average daily food intake, including tea and other foods containing appreciable Al, than drinking water.
登录
查看更多内容
影响因子：
--
作者：
GARDNER, MJ;GUNN, AM
通讯作者：
GUNN, AM
DOI：
10.1016/b978-012369413-3/50072-0
发表时间：
2007-01-01
期刊：
HANDBOOK ON THE TOXICOLOGY OF METALS, 3RD EDITION
影响因子：
--
作者：
Sjogren, Bengt;Iregren, Anders;Yokel, Robert A.
通讯作者：
Yokel, Robert A.
影响因子：
19.6
作者：
FROMENT, DP;MOLITORIS, BA;ALFREY, AC
通讯作者：
ALFREY, AC
影响因子：
3.9
作者：
Fujii, W;Kusumoto, A;Suwa, Y
通讯作者：
Suwa, Y
DOI：
10.1080/02652039509374286
发表时间：
1995-01-01
期刊：
FOOD ADDITIVES AND CONTAMINANTS
影响因子：
--
作者：
PENNINGTON, JAT;SCHOEN, SA
通讯作者：
SCHOEN, SA