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Metal contamination of food [[electronic resource] ] : its significance for food quality and human health / / Conor Reilly
| Metal contamination of food [[electronic resource] ] : its significance for food quality and human health / / Conor Reilly |
| Autore | Reilly Conor |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina | 363.19/2 |
| Soggetto topico |
Food contamination
Food - Analysis Metals - Analysis |
| ISBN |
1-280-19928-8
9786610199280 0-470-70937-5 0-470-99509-2 0-470-99510-6 1-4051-2335-4 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Metal Contamination of Food; Contents; Preface to the third edition; Preface to the second edition; Preface to the first edition; Part I: The Metals We Consume; 1 Introduction; 1.1 Ash; 1.1.1 Ash and the early food analysts; 1.1.2 A nineteenth-century view on food ash; 1.1.3 Ash in the modern food laboratory; 1.2 The metals in food; 1.2.1 Chemical properties of the metals; 1.2.2 Representative and transition metals; 1.3 Distribution of the metals in the environment; 1.3.1 Metals in human tissue; 1.3.2 Metals in soil; 1.3.2.1 Soil as a source of plant trace elements
1.3.2.2 Variations in the metal content of soils1.3.2.3 Soil metal availability; 1.3.2.4 Metal transport and location within the plant; 1.3.2.5 Soil metal speciation; 2 Metals in food; 2.1 The metal components of food; 2.2 Why are we interested in metals in food?; 2.2.1 Functions of the trace elements; 2.2.2 New trace elements; 2.3 The toxic metals; 2.4 Effects of metals on food quality; 2.5 How much metal do we consume with our food?; 2.5.1 Estimating metal intakes; 2.5.1.1 Surveillance methods for assessing intake; 2.5.1.2 Duplicate diet method for intake estimation 2.5.2 Comparison of methods of assessment of metal intakes2.6 Assessing risks from metals in food; 3 Metal analysis of food; 3.1 The determination of metals in foods and beverages; 3.1.1 The first step in analysis: obtaining a representative sample; 3.1.2 Prevention of contamination; 3.1.3 Drying of samples; 3.1.4 Purity of chemical reagents and water; 3.1.5 Glassware and other equipment; 3.2 Preparation of samples for analysis: digestion of organic matter; 3.2.1 Dry ashing; 3.2.2 Wet digestion techniques; 3.2.2.1 Nitric acid digestion; 3.2.2.2 Nitric-sulphuric acids digestion 3.2.2.3 Use of perchloric acid3.2.2.4 Hydrofluoric acid; 3.2.3 Microwave digestion; 3.3 End-determination methods for metal analysis; 3.3.1 Atomic absorption spectrophotometry (AAS); 3.3.1.1 Background correction; 3.3.1.2 Use of slurries and flow injection in AAS; 3.3.1.3 Speeding up AAS; 3.3.2 Spectrofluorimetry; 3.3.3 Inductively coupled plasma spectrometry (ICP-S); 3.3.3.1 Inductively coupled plasma atomic emission spectrometry (ICP-AES); 3.3.3.2 Inductively coupled plasma mass spectrometry (ICP-MS); 3.3.4 Other analytical techniques for trace elements 3.4 Determination of elemental species3.4.1 Methodology for the determination of metal species; 3.4.1.1 Chemical methods of speciation; 3.4.1.2 Hyphenated techniques for metal speciation; 3.5 Analytical quality control; 4 How metals get into food; 4.1 Metals in the soil; 4.1.1 Uptake of metals by plants; 4.1.1.1 Accumulator plants; 4.1.1.2 Geobotanical indicators; 4.1.2 Effects of agricultural practices on soil metal content; 4.1.2.1 Metals in agricultural fertilisers; 4.1.2.2 Metals in sewage sludge; 4.1.2.3 Metal uptake from agrochemicals 4.1.3 Industrial contamination as a source of metals in food |
| Record Nr. | UNINA-9910143505703321 |
Reilly Conor
|
||
| Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Metal contamination of food [[electronic resource] ] : its significance for food quality and human health / / Conor Reilly
| Metal contamination of food [[electronic resource] ] : its significance for food quality and human health / / Conor Reilly |
| Autore | Reilly Conor |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina | 363.19/2 |
| Soggetto topico |
Food contamination
Food - Analysis Metals - Analysis |
| ISBN |
1-280-19928-8
9786610199280 0-470-70937-5 0-470-99509-2 0-470-99510-6 1-4051-2335-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Metal Contamination of Food; Contents; Preface to the third edition; Preface to the second edition; Preface to the first edition; Part I: The Metals We Consume; 1 Introduction; 1.1 Ash; 1.1.1 Ash and the early food analysts; 1.1.2 A nineteenth-century view on food ash; 1.1.3 Ash in the modern food laboratory; 1.2 The metals in food; 1.2.1 Chemical properties of the metals; 1.2.2 Representative and transition metals; 1.3 Distribution of the metals in the environment; 1.3.1 Metals in human tissue; 1.3.2 Metals in soil; 1.3.2.1 Soil as a source of plant trace elements
1.3.2.2 Variations in the metal content of soils1.3.2.3 Soil metal availability; 1.3.2.4 Metal transport and location within the plant; 1.3.2.5 Soil metal speciation; 2 Metals in food; 2.1 The metal components of food; 2.2 Why are we interested in metals in food?; 2.2.1 Functions of the trace elements; 2.2.2 New trace elements; 2.3 The toxic metals; 2.4 Effects of metals on food quality; 2.5 How much metal do we consume with our food?; 2.5.1 Estimating metal intakes; 2.5.1.1 Surveillance methods for assessing intake; 2.5.1.2 Duplicate diet method for intake estimation 2.5.2 Comparison of methods of assessment of metal intakes2.6 Assessing risks from metals in food; 3 Metal analysis of food; 3.1 The determination of metals in foods and beverages; 3.1.1 The first step in analysis: obtaining a representative sample; 3.1.2 Prevention of contamination; 3.1.3 Drying of samples; 3.1.4 Purity of chemical reagents and water; 3.1.5 Glassware and other equipment; 3.2 Preparation of samples for analysis: digestion of organic matter; 3.2.1 Dry ashing; 3.2.2 Wet digestion techniques; 3.2.2.1 Nitric acid digestion; 3.2.2.2 Nitric-sulphuric acids digestion 3.2.2.3 Use of perchloric acid3.2.2.4 Hydrofluoric acid; 3.2.3 Microwave digestion; 3.3 End-determination methods for metal analysis; 3.3.1 Atomic absorption spectrophotometry (AAS); 3.3.1.1 Background correction; 3.3.1.2 Use of slurries and flow injection in AAS; 3.3.1.3 Speeding up AAS; 3.3.2 Spectrofluorimetry; 3.3.3 Inductively coupled plasma spectrometry (ICP-S); 3.3.3.1 Inductively coupled plasma atomic emission spectrometry (ICP-AES); 3.3.3.2 Inductively coupled plasma mass spectrometry (ICP-MS); 3.3.4 Other analytical techniques for trace elements 3.4 Determination of elemental species3.4.1 Methodology for the determination of metal species; 3.4.1.1 Chemical methods of speciation; 3.4.1.2 Hyphenated techniques for metal speciation; 3.5 Analytical quality control; 4 How metals get into food; 4.1 Metals in the soil; 4.1.1 Uptake of metals by plants; 4.1.1.1 Accumulator plants; 4.1.1.2 Geobotanical indicators; 4.1.2 Effects of agricultural practices on soil metal content; 4.1.2.1 Metals in agricultural fertilisers; 4.1.2.2 Metals in sewage sludge; 4.1.2.3 Metal uptake from agrochemicals 4.1.3 Industrial contamination as a source of metals in food |
| Record Nr. | UNISA-996218167403316 |
|
Reilly Conor
|
||
| Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Metal contamination of food : its significance for food quality and human health / / Conor Reilly
| Metal contamination of food : its significance for food quality and human health / / Conor Reilly |
| Autore | Reilly Conor |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 |
| Descrizione fisica | 1 online resource (286 p.) |
| Disciplina | 363.19/2 |
| Soggetto topico |
Food contamination
Food - Analysis Metals - Analysis |
| ISBN |
1-280-19928-8
9786610199280 0-470-70937-5 0-470-99509-2 0-470-99510-6 1-4051-2335-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Metal Contamination of Food; Contents; Preface to the third edition; Preface to the second edition; Preface to the first edition; Part I: The Metals We Consume; 1 Introduction; 1.1 Ash; 1.1.1 Ash and the early food analysts; 1.1.2 A nineteenth-century view on food ash; 1.1.3 Ash in the modern food laboratory; 1.2 The metals in food; 1.2.1 Chemical properties of the metals; 1.2.2 Representative and transition metals; 1.3 Distribution of the metals in the environment; 1.3.1 Metals in human tissue; 1.3.2 Metals in soil; 1.3.2.1 Soil as a source of plant trace elements
1.3.2.2 Variations in the metal content of soils1.3.2.3 Soil metal availability; 1.3.2.4 Metal transport and location within the plant; 1.3.2.5 Soil metal speciation; 2 Metals in food; 2.1 The metal components of food; 2.2 Why are we interested in metals in food?; 2.2.1 Functions of the trace elements; 2.2.2 New trace elements; 2.3 The toxic metals; 2.4 Effects of metals on food quality; 2.5 How much metal do we consume with our food?; 2.5.1 Estimating metal intakes; 2.5.1.1 Surveillance methods for assessing intake; 2.5.1.2 Duplicate diet method for intake estimation 2.5.2 Comparison of methods of assessment of metal intakes2.6 Assessing risks from metals in food; 3 Metal analysis of food; 3.1 The determination of metals in foods and beverages; 3.1.1 The first step in analysis: obtaining a representative sample; 3.1.2 Prevention of contamination; 3.1.3 Drying of samples; 3.1.4 Purity of chemical reagents and water; 3.1.5 Glassware and other equipment; 3.2 Preparation of samples for analysis: digestion of organic matter; 3.2.1 Dry ashing; 3.2.2 Wet digestion techniques; 3.2.2.1 Nitric acid digestion; 3.2.2.2 Nitric-sulphuric acids digestion 3.2.2.3 Use of perchloric acid3.2.2.4 Hydrofluoric acid; 3.2.3 Microwave digestion; 3.3 End-determination methods for metal analysis; 3.3.1 Atomic absorption spectrophotometry (AAS); 3.3.1.1 Background correction; 3.3.1.2 Use of slurries and flow injection in AAS; 3.3.1.3 Speeding up AAS; 3.3.2 Spectrofluorimetry; 3.3.3 Inductively coupled plasma spectrometry (ICP-S); 3.3.3.1 Inductively coupled plasma atomic emission spectrometry (ICP-AES); 3.3.3.2 Inductively coupled plasma mass spectrometry (ICP-MS); 3.3.4 Other analytical techniques for trace elements 3.4 Determination of elemental species3.4.1 Methodology for the determination of metal species; 3.4.1.1 Chemical methods of speciation; 3.4.1.2 Hyphenated techniques for metal speciation; 3.5 Analytical quality control; 4 How metals get into food; 4.1 Metals in the soil; 4.1.1 Uptake of metals by plants; 4.1.1.1 Accumulator plants; 4.1.1.2 Geobotanical indicators; 4.1.2 Effects of agricultural practices on soil metal content; 4.1.2.1 Metals in agricultural fertilisers; 4.1.2.2 Metals in sewage sludge; 4.1.2.3 Metal uptake from agrochemicals 4.1.3 Industrial contamination as a source of metals in food |
| Record Nr. | UNINA-9910820033303321 |
|
Reilly Conor
|
||
| Osney Mead, Oxford ; ; Malden, MA, : Blackwell Scinece, c2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The nutritional trace metals [[electronic resource] /] / Conor Reilly
| The nutritional trace metals [[electronic resource] /] / Conor Reilly |
| Autore | Reilly Conor |
| Pubbl/distr/stampa | Oxford, OX, UK ; ; Ames, IA, USA, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina |
613.2
613.28 613.285 |
| Soggetto topico |
Trace elements in nutrition
Trace elements in the body |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-280-21319-1
9786610213191 0-470-79631-6 0-470-77478-9 1-4051-4811-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; 3.6 Zinc homeostasis; Preface; 1 Introduction; 1.1 The role of metals in life processes -a belated recognition; 1.1.1 Bioinorganic chemistry; 1.1.2 A brief review of the metals; 1.1.2.1 What are the metals?; 1.1.2.2 Chemical properties of the metals; 1.1.2.3 Representative and transition metals; 1.1.2.4 The biological functions of trace metals; 1.2 The metal content of living systems; 1.2.1 Metals in human tissue; 1.2.2 Essential and non-essential elements; 1.2.3 The essentiality of trace metals; 1.3 Metals in food and diets; 1.3.1 Variations in metal concentrations in foods
1.3.1.1 Chemical forms of metals in food1.3.2 Determination of levels of trace metals in foods; 1.3.3 How do metals get into foods?; 1.3.3.1 Metals in soils; 1.3.3.2 Soil as a source of trace metals in plants and in human diets; 1.3.3.3 Effects of agricultural practices on soil metal content; 1.3.3.4 Uptake of trace metals by plants from soil; 1.3.3.5 Accumulator plants; 1.3.4 Non-plant sources of trace metal nutrients in foods; 1.3.5 Adventitious sources of trace metals in foods; 1.3.6 Food fortification; 1.3.7 Dietary supplements; 1.3.8 Bioavailability of trace metal nutrients in foods 1.3.9 Estimating dietary intakes of trace metals1.3.9.1 A hierarchial approach to estimating intakes; 1.3.9.2 Other methods for assessing intakes; 1.3.10 Recommended allowances,intakes and dietary reference values; 1.3.10.1 The US RDAs of 1941; 1.3.10.2 Estimated Safe and Adequate Daily Dietary Intakes; 1.3.11 Modernising the RDAs; 1.3.11.1 The US Dietary Reference Intakes for the twenty-first century; 1.3.11.2 The UK 's Dietary Reference Values; 1.3.11.3 Australian and New Zealand Nutrient Reference Values; 1.3.11.4 Other nutrient intake recommendations; 2 Iron; 2.1 Introduction 2.2 Iron chemistry2.3 Iron in the body; 2.3.1 Haemoglobin; 2.3.2 Myoglobin; 2.3.3 Cytochromes; 2.3.3.1 Cytochrome P-450 enzymes; 2.3.4 Iron -sulphur proteins; 2.3.5 Other iron enzymes; 2.3.6 Iron-transporting proteins; 2.3.6.1 Transferrin; 2.3.6.2 Lactoferrin; 2.3.6.3 Ferritin; 2.3.6.4 Haemosiderin; 2.4 Iron absorption; 2.4.1 The luminal phase of iron absorption; 2.4.1.1 Inhibitors of iron absorption; 2.4.1.2 Effect of tannin in tea on iron absorption; 2.4.1.3 Dietary factors that enhance iron absorption; 2.4.1.4 Non-dietary factors that affect iron absorption 2.4.2 Uptake of iron by the mucosal cell2.4.3 Handling of iron within the intestinal enterocyte; 2.4.4 Export of iron from the mucosal cells; 2.4.5 Regulation of iron absorption and transport; 2.5 Transport of iron in plasma; 2.5.1 Iron turnover in plasma; 2.6 Iron losses; 2.7 Iron status; 2.7.1 Methods for assessing iron status; 2.7.1.1 Measuring body iron stores; 2.7.1.2 Measuring functional iron; 2.7.2 Haemoglobin measurement; 2.7.3 Iron deficiency; 2.7.4 Iron deficiency anaemia (IDA); 2.7.4.1 Consequences of IDA; 2.7.4.2 Anaemia of chronic disease (ACD); 2.7.5 Iron overload 2.7.5.1 Haemochromatosis |
| Record Nr. | UNINA-9910143294003321 |
|
Reilly Conor
|
||
| Oxford, OX, UK ; ; Ames, IA, USA, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The nutritional trace metals [[electronic resource] /] / Conor Reilly
| The nutritional trace metals [[electronic resource] /] / Conor Reilly |
| Autore | Reilly Conor |
| Pubbl/distr/stampa | Oxford, OX, UK ; ; Ames, IA, USA, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina |
613.2
613.28 613.285 |
| Soggetto topico |
Trace elements in nutrition
Trace elements in the body |
| ISBN |
1-280-21319-1
9786610213191 0-470-79631-6 0-470-77478-9 1-4051-4811-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; 3.6 Zinc homeostasis; Preface; 1 Introduction; 1.1 The role of metals in life processes -a belated recognition; 1.1.1 Bioinorganic chemistry; 1.1.2 A brief review of the metals; 1.1.2.1 What are the metals?; 1.1.2.2 Chemical properties of the metals; 1.1.2.3 Representative and transition metals; 1.1.2.4 The biological functions of trace metals; 1.2 The metal content of living systems; 1.2.1 Metals in human tissue; 1.2.2 Essential and non-essential elements; 1.2.3 The essentiality of trace metals; 1.3 Metals in food and diets; 1.3.1 Variations in metal concentrations in foods
1.3.1.1 Chemical forms of metals in food1.3.2 Determination of levels of trace metals in foods; 1.3.3 How do metals get into foods?; 1.3.3.1 Metals in soils; 1.3.3.2 Soil as a source of trace metals in plants and in human diets; 1.3.3.3 Effects of agricultural practices on soil metal content; 1.3.3.4 Uptake of trace metals by plants from soil; 1.3.3.5 Accumulator plants; 1.3.4 Non-plant sources of trace metal nutrients in foods; 1.3.5 Adventitious sources of trace metals in foods; 1.3.6 Food fortification; 1.3.7 Dietary supplements; 1.3.8 Bioavailability of trace metal nutrients in foods 1.3.9 Estimating dietary intakes of trace metals1.3.9.1 A hierarchial approach to estimating intakes; 1.3.9.2 Other methods for assessing intakes; 1.3.10 Recommended allowances,intakes and dietary reference values; 1.3.10.1 The US RDAs of 1941; 1.3.10.2 Estimated Safe and Adequate Daily Dietary Intakes; 1.3.11 Modernising the RDAs; 1.3.11.1 The US Dietary Reference Intakes for the twenty-first century; 1.3.11.2 The UK 's Dietary Reference Values; 1.3.11.3 Australian and New Zealand Nutrient Reference Values; 1.3.11.4 Other nutrient intake recommendations; 2 Iron; 2.1 Introduction 2.2 Iron chemistry2.3 Iron in the body; 2.3.1 Haemoglobin; 2.3.2 Myoglobin; 2.3.3 Cytochromes; 2.3.3.1 Cytochrome P-450 enzymes; 2.3.4 Iron -sulphur proteins; 2.3.5 Other iron enzymes; 2.3.6 Iron-transporting proteins; 2.3.6.1 Transferrin; 2.3.6.2 Lactoferrin; 2.3.6.3 Ferritin; 2.3.6.4 Haemosiderin; 2.4 Iron absorption; 2.4.1 The luminal phase of iron absorption; 2.4.1.1 Inhibitors of iron absorption; 2.4.1.2 Effect of tannin in tea on iron absorption; 2.4.1.3 Dietary factors that enhance iron absorption; 2.4.1.4 Non-dietary factors that affect iron absorption 2.4.2 Uptake of iron by the mucosal cell2.4.3 Handling of iron within the intestinal enterocyte; 2.4.4 Export of iron from the mucosal cells; 2.4.5 Regulation of iron absorption and transport; 2.5 Transport of iron in plasma; 2.5.1 Iron turnover in plasma; 2.6 Iron losses; 2.7 Iron status; 2.7.1 Methods for assessing iron status; 2.7.1.1 Measuring body iron stores; 2.7.1.2 Measuring functional iron; 2.7.2 Haemoglobin measurement; 2.7.3 Iron deficiency; 2.7.4 Iron deficiency anaemia (IDA); 2.7.4.1 Consequences of IDA; 2.7.4.2 Anaemia of chronic disease (ACD); 2.7.5 Iron overload 2.7.5.1 Haemochromatosis |
| Record Nr. | UNISA-996214581103316 |
|
Reilly Conor
|
||
| Oxford, OX, UK ; ; Ames, IA, USA, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
The nutritional trace metals [[electronic resource] /] / Conor Reilly
| The nutritional trace metals [[electronic resource] /] / Conor Reilly |
| Autore | Reilly Conor |
| Pubbl/distr/stampa | Oxford, OX, UK ; ; Ames, IA, USA, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina |
613.2
613.28 613.285 |
| Soggetto topico |
Trace elements in nutrition
Trace elements in the body |
| ISBN |
1-280-21319-1
9786610213191 0-470-79631-6 0-470-77478-9 1-4051-4811-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; 3.6 Zinc homeostasis; Preface; 1 Introduction; 1.1 The role of metals in life processes -a belated recognition; 1.1.1 Bioinorganic chemistry; 1.1.2 A brief review of the metals; 1.1.2.1 What are the metals?; 1.1.2.2 Chemical properties of the metals; 1.1.2.3 Representative and transition metals; 1.1.2.4 The biological functions of trace metals; 1.2 The metal content of living systems; 1.2.1 Metals in human tissue; 1.2.2 Essential and non-essential elements; 1.2.3 The essentiality of trace metals; 1.3 Metals in food and diets; 1.3.1 Variations in metal concentrations in foods
1.3.1.1 Chemical forms of metals in food1.3.2 Determination of levels of trace metals in foods; 1.3.3 How do metals get into foods?; 1.3.3.1 Metals in soils; 1.3.3.2 Soil as a source of trace metals in plants and in human diets; 1.3.3.3 Effects of agricultural practices on soil metal content; 1.3.3.4 Uptake of trace metals by plants from soil; 1.3.3.5 Accumulator plants; 1.3.4 Non-plant sources of trace metal nutrients in foods; 1.3.5 Adventitious sources of trace metals in foods; 1.3.6 Food fortification; 1.3.7 Dietary supplements; 1.3.8 Bioavailability of trace metal nutrients in foods 1.3.9 Estimating dietary intakes of trace metals1.3.9.1 A hierarchial approach to estimating intakes; 1.3.9.2 Other methods for assessing intakes; 1.3.10 Recommended allowances,intakes and dietary reference values; 1.3.10.1 The US RDAs of 1941; 1.3.10.2 Estimated Safe and Adequate Daily Dietary Intakes; 1.3.11 Modernising the RDAs; 1.3.11.1 The US Dietary Reference Intakes for the twenty-first century; 1.3.11.2 The UK 's Dietary Reference Values; 1.3.11.3 Australian and New Zealand Nutrient Reference Values; 1.3.11.4 Other nutrient intake recommendations; 2 Iron; 2.1 Introduction 2.2 Iron chemistry2.3 Iron in the body; 2.3.1 Haemoglobin; 2.3.2 Myoglobin; 2.3.3 Cytochromes; 2.3.3.1 Cytochrome P-450 enzymes; 2.3.4 Iron -sulphur proteins; 2.3.5 Other iron enzymes; 2.3.6 Iron-transporting proteins; 2.3.6.1 Transferrin; 2.3.6.2 Lactoferrin; 2.3.6.3 Ferritin; 2.3.6.4 Haemosiderin; 2.4 Iron absorption; 2.4.1 The luminal phase of iron absorption; 2.4.1.1 Inhibitors of iron absorption; 2.4.1.2 Effect of tannin in tea on iron absorption; 2.4.1.3 Dietary factors that enhance iron absorption; 2.4.1.4 Non-dietary factors that affect iron absorption 2.4.2 Uptake of iron by the mucosal cell2.4.3 Handling of iron within the intestinal enterocyte; 2.4.4 Export of iron from the mucosal cells; 2.4.5 Regulation of iron absorption and transport; 2.5 Transport of iron in plasma; 2.5.1 Iron turnover in plasma; 2.6 Iron losses; 2.7 Iron status; 2.7.1 Methods for assessing iron status; 2.7.1.1 Measuring body iron stores; 2.7.1.2 Measuring functional iron; 2.7.2 Haemoglobin measurement; 2.7.3 Iron deficiency; 2.7.4 Iron deficiency anaemia (IDA); 2.7.4.1 Consequences of IDA; 2.7.4.2 Anaemia of chronic disease (ACD); 2.7.5 Iron overload 2.7.5.1 Haemochromatosis |
| Record Nr. | UNINA-9910830670103321 |
|
Reilly Conor
|
||
| Oxford, OX, UK ; ; Ames, IA, USA, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
The nutritional trace metals / / Conor Reilly
| The nutritional trace metals / / Conor Reilly |
| Autore | Reilly Conor |
| Pubbl/distr/stampa | Oxford, OX, UK ; ; Ames, IA, USA, : Blackwell Pub., 2004 |
| Descrizione fisica | 1 online resource (258 p.) |
| Disciplina | 613.2/8 |
| Soggetto topico |
Trace elements in nutrition
Trace elements in the body |
| ISBN |
1-280-21319-1
9786610213191 0-470-79631-6 0-470-77478-9 1-4051-4811-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Contents; 3.6 Zinc homeostasis; Preface; 1 Introduction; 1.1 The role of metals in life processes -a belated recognition; 1.1.1 Bioinorganic chemistry; 1.1.2 A brief review of the metals; 1.1.2.1 What are the metals?; 1.1.2.2 Chemical properties of the metals; 1.1.2.3 Representative and transition metals; 1.1.2.4 The biological functions of trace metals; 1.2 The metal content of living systems; 1.2.1 Metals in human tissue; 1.2.2 Essential and non-essential elements; 1.2.3 The essentiality of trace metals; 1.3 Metals in food and diets; 1.3.1 Variations in metal concentrations in foods
1.3.1.1 Chemical forms of metals in food1.3.2 Determination of levels of trace metals in foods; 1.3.3 How do metals get into foods?; 1.3.3.1 Metals in soils; 1.3.3.2 Soil as a source of trace metals in plants and in human diets; 1.3.3.3 Effects of agricultural practices on soil metal content; 1.3.3.4 Uptake of trace metals by plants from soil; 1.3.3.5 Accumulator plants; 1.3.4 Non-plant sources of trace metal nutrients in foods; 1.3.5 Adventitious sources of trace metals in foods; 1.3.6 Food fortification; 1.3.7 Dietary supplements; 1.3.8 Bioavailability of trace metal nutrients in foods 1.3.9 Estimating dietary intakes of trace metals1.3.9.1 A hierarchial approach to estimating intakes; 1.3.9.2 Other methods for assessing intakes; 1.3.10 Recommended allowances,intakes and dietary reference values; 1.3.10.1 The US RDAs of 1941; 1.3.10.2 Estimated Safe and Adequate Daily Dietary Intakes; 1.3.11 Modernising the RDAs; 1.3.11.1 The US Dietary Reference Intakes for the twenty-first century; 1.3.11.2 The UK 's Dietary Reference Values; 1.3.11.3 Australian and New Zealand Nutrient Reference Values; 1.3.11.4 Other nutrient intake recommendations; 2 Iron; 2.1 Introduction 2.2 Iron chemistry2.3 Iron in the body; 2.3.1 Haemoglobin; 2.3.2 Myoglobin; 2.3.3 Cytochromes; 2.3.3.1 Cytochrome P-450 enzymes; 2.3.4 Iron -sulphur proteins; 2.3.5 Other iron enzymes; 2.3.6 Iron-transporting proteins; 2.3.6.1 Transferrin; 2.3.6.2 Lactoferrin; 2.3.6.3 Ferritin; 2.3.6.4 Haemosiderin; 2.4 Iron absorption; 2.4.1 The luminal phase of iron absorption; 2.4.1.1 Inhibitors of iron absorption; 2.4.1.2 Effect of tannin in tea on iron absorption; 2.4.1.3 Dietary factors that enhance iron absorption; 2.4.1.4 Non-dietary factors that affect iron absorption 2.4.2 Uptake of iron by the mucosal cell2.4.3 Handling of iron within the intestinal enterocyte; 2.4.4 Export of iron from the mucosal cells; 2.4.5 Regulation of iron absorption and transport; 2.5 Transport of iron in plasma; 2.5.1 Iron turnover in plasma; 2.6 Iron losses; 2.7 Iron status; 2.7.1 Methods for assessing iron status; 2.7.1.1 Measuring body iron stores; 2.7.1.2 Measuring functional iron; 2.7.2 Haemoglobin measurement; 2.7.3 Iron deficiency; 2.7.4 Iron deficiency anaemia (IDA); 2.7.4.1 Consequences of IDA; 2.7.4.2 Anaemia of chronic disease (ACD); 2.7.5 Iron overload 2.7.5.1 Haemochromatosis |
| Record Nr. | UNINA-9910877464003321 |
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Reilly Conor
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| Oxford, OX, UK ; ; Ames, IA, USA, : Blackwell Pub., 2004 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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