A review on role of essential trace elements in health and disease

Prashanth, Lingamaneni; Kattapagari, Kiran Kumar; Chitturi, Ravi Teja; Baddam, Venkat Ramana Reddy; Prasad, L Krishna

doi:10.4103/2277-8632.158577

Cited by 431 publications

(83 citation statements)

References 2 publications

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“…The sources of these elements in kitchen can be cooking gas (LPG), utensils or minerals present in food. The human body requires a small amount of essential elements or trace elements for cell function at the biological, chemical and molecular levels [59], and vegetables and other foods are sources of these elements. Therefore, these elements in kitchen indoor air probably come from food sources or cross-boundary movement of particles from the ambient air.…”

Section: Discussionmentioning

confidence: 99%

Indoor air pollution and its association with poor lung function, microalbuminuria and variations in blood pressure among kitchen workers in India: a cross-sectional study

et al. 2017

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BackgroundThe present study is an attempt to explore the association between kitchen indoor air pollutants and physiological profiles in kitchen workers with microalbuminuria (MAU) in north India (Lucknow) and south India (Coimbatore).MethodsThe subjects comprised 145 control subjects, 233 kitchen workers from north India and 186 kitchen workers from south India. Information related to the personal and occupational history and health of the subjects at both locations were collected using a custom-made questionnaire. Worker lung function was measured using a spirometer. Blood pressure was monitored using a sphygmomanometer. Urinary MAU was measured using a urine analyzer. Indoor air monitoring in kitchens for particulate matter (PM), total volatile organic compounds (TVOC), carbon dioxide (CO2) and carbon monoxide (CO) was conducted using indoor air quality monitors. The size and shape of PM in indoor air was assessed using a scanning electron microscope (SEM). Fourier transform infrared (FTIR) spectroscopy was used to detect organic or inorganic compounds in the air samples.ResultsParticulate matter concentrations (PM2.5 and PM1) were significantly higher in both north and south Indian kitchens than in non-kitchen areas. The concentrations of TVOC, CO and CO2 were higher in the kitchens of north and south India than in the control locations (non-kitchen areas). Coarse, fine and ultrafine particles and several elements were also detected in kitchens in both locations by SEM and elemental analysis. The FTIR spectra of kitchen indoor air at both locations show the presence of organic chemicals. Significant declines in systolic blood pressure and lung function were observed in the kitchen workers with MAU at both locations compared to those of the control subjects. A higher prevalence of obstruction cases with MAU was observed among the workers in the southern region than in the controls (p < 0.01).ConclusionsKitchen workers in south India have lower lung capacities and a greater risk of obstructive and restrictive abnormalities than their north Indian counterparts. The study showed that occupational exposure to multiple kitchen indoor air pollutants (ultrafine particles, PM2.5, PM1, TVOC, CO, CO2) and FTIR-derived compounds can be associated with a decline in lung function (restrictive and obstructive patterns) in kitchen workers with microalbuminuria. Further studies in different geographical locations in India among kitchen workers on a wider scale are required to validate the present findings.

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Section: Discussionmentioning

confidence: 99%

Indoor air pollution and its association with poor lung function, microalbuminuria and variations in blood pressure among kitchen workers in India: a cross-sectional study

et al. 2017

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“…As far as the THQ limit found exceeded 1. Other studies also revealed that cobalt and manganese were above the limit which are highly toxic to the human health and may represent large long term effects (Chitturi et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Monitoring and risk assessment due to presence of heavy metals and pesticides in tea samples

et al. 2018

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Tea is one of the most consumed beverages after water, but unfortunately the application of pesticides and heavy metals in crops make it unsafe for use. This research was conducted to evaluate the risk of heavy metals and pesticides in samples of natural source tea (gardens) and different local market brands. High Performance Liquid Chromatography was used to detect pesticides, Bifenthrin, Lambda chalothrin, Omadachloroprid, Dichlorovas, Glyphosate and Emamectin. Heavy metals such as Zinc, Oron, Chromium, copper, manganese and cobalt were determined by atomic absorption spectroscopy. The value of HRO and THQ was still calculated for some exceeded samples. From results obtained some of the tea samples were contaminated from with heavy metals i.e., cobalt and manganese and pesticides as: dichlorovas, imacloroprid, bifenthrin, emamectin, glyphosate, difenaconazole and lambda above the allowed limits. The assessments revealed the potential for potential health risk for the consumers. The results of the study suggested that risk assessment and monitoring should be done at source that is at the production and processing area so that toxic effects are not passed on to the consumers or to the environment.Keywords: high performance liquid chromatography; health risk index; target hazard quotient. Practical Application:The tea is consumed on a large scale throughput the world and becomes mandatory to carry out the monitoring and evaluation of the risk to the health of the consumers. This research was conducted and provides an easy and convenient approach to determine the concentration of heavy metals and pesticides associated with health in samples of tea harvested from natural sources (gardens) and local market brands. The methods employed are easily adoptable, reliable and repeatable for future studies.

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“…Therefore, this drink can be considered a food with high content of manganese and a source of magnesium and phosphorus (BRASIL, 2012). Phosphorous and magnesium are nutritionally important minerals and the deficiency of such elements usually proves fatal unless intervened properly and manganese acts as an activator of enzyme and as a component of metalloenzymes (PRASHANTH et al, 2015). Table 2 shows the parameters of pH and acidity and Lactobacillus acidophilus and Bifidobacterium count during 28 days of storage of the optimized formulation.…”

Section: Physicochemical Evaluationmentioning

confidence: 99%

Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond

2017

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The impact of alimentation on life’s quality have encouraged the search for alternative foods with better quality and use of native fruits with technological and nutritional potentials contributes to the development of new products. Thus, the aim of this study was to develop a fermented flavored drink, potentially probiotic, based on the water-soluble extract of baru almond, perform sensory evaluation, determine its chemical composition and monitor the shelf life. The extract was fermented by a culture containing Streptococcus thermophilus, Lactobacillus acidophilus and Bifidobacterium. After fermentation, thickeners, sucrose and plum pulp were added, these latter two in accordance to the proposed factorial design that resulted seven assays. These formulations were subjected to sensorial analysis, which included the acceptance test and purchase intention. The optimized formulation had its physical-chemical and nutritional characteristics evaluated trough the determination of chemical and mineral composition, viability of the probiotic bacteria and the acidity and pH parameters were evaluated during the twenty-eight storage days. Formulations obtained high rates of acceptability and purchase intention and the optimized formulation achieved good nutritional characteristics, being a food with high manganese content and a source of magnesium and phosphorus. During the storage, the pH and acidity values varied and probiotic microorganism count increased. Probiotic potential of fermented drink can be justified by presence of both microorganisms and by the verified counting obtained since the seventh storage day of the product.

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A review on role of essential trace elements in health and disease

Cited by 431 publications

References 2 publications

Indoor air pollution and its association with poor lung function, microalbuminuria and variations in blood pressure among kitchen workers in India: a cross-sectional study

Indoor air pollution and its association with poor lung function, microalbuminuria and variations in blood pressure among kitchen workers in India: a cross-sectional study

Monitoring and risk assessment due to presence of heavy metals and pesticides in tea samples

Elaboration, sensorial acceptance and characterization of fermented flavored drink based on water-soluble extract of baru almond

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