The influence of citrate, maltolate and fluoride on the gastrointestinal absorption of aluminum at a drinking water-relevant concentration: A 26Al and 14C study

Zhou, Yuan; Harris, Wesley R.; Yokel, Robert A.

doi:10.1016/j.jinorgbio.2007.11.019

Cited by 40 publications

(26 citation statements)

References 41 publications

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“…Maltolate is found in coffee, soybeans, baked cereals, caramelised, and browned foods 5,30) , and was reported to be a strong enhancer of Al accumulation in the brain 23) .…”

Section: Introductionmentioning

confidence: 99%

Aluminium-Maltolate-induced Impairment of Learning, Memory and Hippocampal Long-term Potentiation in Rats

Liang

Wang

et al. 2012

Ind Health

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Recently, aluminium (Al) has been proposed to be one of the environmental factors responsible for cause Alzheimer's disease (AD). However, the relationship between Al and AD is controversial. To investigate the effects of subchronic Aluminium-maltolate (Al (mal) 3 ) exposure on the behavioral, electrophysiological functions. Forty Sprague-Dawley (SD) rats were randomly distributed into five groups. Over two months, rats in the saline group received daily intraperitoneal (i.p.) injections 0.9% saline, rats in the maltolate group received 7.56 mg/kg maltolate, and rats in the 0.27, 0.54, 1.08 mg/kg Al (mal) 3 groups received i.p. administrations of these three doses, respectively. Neural behavior was assessed in Morris water maze. Long-term potentiation (LTP) in hippocampus was recorded. Al content in the neocortex was determined using a graphite furnace atomic absorption spectrophotometer. Our studies indicate that subchronic Al (mal) 3 exposure significantly impaired spatial learning and memory abilities, suppressed the LTP in the CA1 hippocampal area, and elevated Al levels in cerebral cortex in a dose-dependent fashion. In conclusion, low doses of Al (mal) 3 can still lead to dramatic Al accumulation in the brain, severely impair learning and memory capacities, and hippocampal LTP.

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“…Maltolate is found in coffee, soybeans, baked cereals, caramelised, and browned foods 5,30) , and was reported to be a strong enhancer of Al accumulation in the brain 23) .…”

Section: Introductionmentioning

confidence: 99%

Aluminium-Maltolate-induced Impairment of Learning, Memory and Hippocampal Long-term Potentiation in Rats

Liang

Wang

et al. 2012

Ind Health

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“…The bioavailability of hydrophilic substances that are not well absorbed can be determined by comparing the area under the curve (AUC) × time for the test substance given orally and intravenously (Rowland and Tozer 1995). Using a modification of this approach the oral Al bioavailability in the rat averaged 0.28% and 0.29% (Yokel et al 2001a;Zhou, Harris, and Yokel 2008). These studies indicate oral Al bioavailability from water is ∼ 0.1 -0.3%.…”

Section: Absorptionmentioning

confidence: 86%

“…b (Yokel et al 2001a;Zhou, Harris, and Yokel 2008;Stauber et al 1999;Priest et al 1998). c Based on reports cited in the text.…”

Section: Sourcementioning

confidence: 99%

Aluminum in Food – The Nature and Contribution of Food Additives

Yokel¹

2012

Food Additive

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“…Finally, it is recommended to assess the aluminum species found in the dry tea leaves and in the infusions to evaluate its bioavailability for potential consumers [7,9,23,25,27].…”

Section: Conclusion and Recommendationsmentioning

confidence: 99%

Aluminum Contents in Dry Leaves and Infusions of Commercial Black and Green Tea Leaves: Effects of Sucrose and Ascorbic Acid Added to Infusions

Bárcena-Padilla¹,

Bernal‐González²,

Panizza-de-León³

et al. 2011

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The influence of citrate, maltolate and fluoride on the gastrointestinal absorption of aluminum at a drinking water-relevant concentration: A 26Al and 14C study

Cited by 40 publications

References 41 publications

Aluminium-Maltolate-induced Impairment of Learning, Memory and Hippocampal Long-term Potentiation in Rats

Aluminium-Maltolate-induced Impairment of Learning, Memory and Hippocampal Long-term Potentiation in Rats

Aluminum in Food – The Nature and Contribution of Food Additives

Aluminum Contents in Dry Leaves and Infusions of Commercial Black and Green Tea Leaves: Effects of Sucrose and Ascorbic Acid Added to Infusions

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