Functional groups on wheat (Triticum aestivum) root surface affect aluminium transverse accumulation

Li, Zhigen; Huang, Fan; Shen, Yixia; Ling, Sihao

doi:10.1016/j.ecoenv.2022.114178

Cited by 1 publication

(3 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Each aluminum species has a characteristic potential for toxicity to the plant, and the Al 3+ ion has been identified as toxic to most plants (Salet, 1998). This effect was observed in specific studies on wheat (Del Guercio & Camargo, 2011;Delhaize et al, 2012;Iqbal, 2014;Li et al, 2022;Silva et al, 2010), and also in sorghoum growth (Miller et al, 2009).…”

Section: Watermentioning

confidence: 62%

“…The effect of aluminum toxicity on plants interferes with root growth and may occur from multiple mechanisms (Del Guercio & Camargo, 2011;Li et al, 2022;Liu et al, 2018;Silva et al, 2010;Szabó et al, 2015;Zhou et al, 2007).…”

Section: Watermentioning

confidence: 99%

“…Although plants have different tolerances to aluminum in the soil, these defense mechanisms are apparently common. Despite this subject has been addressed for at least fifty years, there is still a need for a better understanding of resistance mechanisms, including intracellular processes and biochemical mechanisms involved in signaling the stress caused by aluminum (Li et al, 2022;Singh et al, 2017).…”

Section: Watermentioning

confidence: 99%

See 2 more Smart Citations

Aluminum accumulation in the wheat production chain: a review

MELLO¹,

Tonial

Lucchetta

2023

Food Sci. Technol

View full text Add to dashboard Cite

The consumption of food containing significant amounts of aluminum has been the focus of discussions related to health. Aluminum is distributed in nature and may be naturally present in raw materials or added to food as a result of activities or modification processes along the food production chain. This exploratory and descriptive research identified possible sources of aluminum in food, in general, and particularly in the wheat chain and its derivatives, which comprise an important class in the food chain and ordinary consumption in many cultures. Even though total aluminum values have been found in food, in general, and particularly in wheat derivatives, information about their origins is still incipient. The total content of this metal in the food may be the result of a sum of sources. For wheat and its derivatives, the potential origins are among environmental factors, such as soil and water, and even operational procedures, such as the use of food additives and chemical compounds for the control of stored grain pests. Despite these considerations, the actual contributions of each source are still purely speculative, since although aluminum contents have been quantified in most studies, their sources were impartially explored and clarified.

show abstract