Nouveau Traité de Chimie Minérale.

SUMMARY Cadmium (Cd) is a heavy metal found as an environmental contaminant, both through natural occurrence and from industrial and agricultural sources. Foodstuffs are the main source of cadmium exposure for the non-smoking general population. Cadmium absorption after dietary exposure in humans is relatively low (3–5 %) but cadmium is efficiently retained in the kidney and liver in the human body, with a very long biological half-life ranging from 10 to 30 years. Cadmium is primarily toxic to the kidney, especially to the proximal tubular cells where it accumulates over time and may cause renal dysfunction. Cadmium can also cause bone demineralisation, either through direct bone damage or indirectly as a result of renal dysfunction. After prolonged and/or high exposure the tubular damage may progress to decreased glomerular filtration rate, and eventually to renal failure. The International Agency for Research on Cancer has classified cadmium as a human carcinogen (Group 1) on the basis of occupational studies. Newer data on human exposure to cadmium in the general population have been statistically associated with increased risk of cancer such as in the lung, endometrium, bladder, and breast. Cadmium bioavailability, retention and consequently toxicity are affected by several factors such as nutritional status (low body iron stores) and multiple pregnancies, preexisting health conditions or diseases. A health based guidance value for cadmium of 7 μg/kg body weight (b.w.) per week (Provisional Tolerable Weekly Intake (PTWI)) was established previously by the Joint 1 For citation purposes: Scientific Opinion of the Panel on Contaminants in the Food Chain on a request from the European

/pdf/scientific-opinion-of-the-panel-on-contaminants-in-the-food-4g58bdunry.pdf

Scientific Opinion of the Panel on Contaminants in the Food Chain

Vitis vinifera, known as the grapevine, is native to southern Europe and Western Asia. Grape seed and skin contain several active components including flavonoids, polyphenols, anthocyanins, proanthocyanidins, procyanidines, and the stilbene derivative resveratrol. Grape seed extract in particular has been reported to possess a broad spectrum of pharmacological and therapeutic effects such as antioxidative, anti-inflammatory, and antimicrobial activities, as well as having cardioprotective, hepatoprotective, and neuroprotective effects. Thus, the present review attempts to give a short overview on the pharmacological, toxicological, and clinical studies of grape and its active components.

Review of the pharmacological effects of Vitis vinifera (Grape) and its bioactive compounds

Genomic instability in human cancer: Molecular insights and opportunities for therapeutic attack and prevention through diet and nutrition

Assessment of polyphenolic content, antioxidant activity, protection against ROS-induced DNA damage and anticancer activity of Vitis vinifera stem extracts.

The term metal designates a group of chemical elements mainly found in columns IA, IIA, and among transition elements in the periodic table. They are chiefly known to form basic oxides with oxygen. Considering their biological effects, this group is extremely heterogeneous. In fact, some metals are trace elements; that is, in small amounts they are vital to life (iron, zinc, magnesium, copper, and cobalt). Others are, on the contrary, toxic even in small quantities. This is the case for heavy metals such as cadmium, mercury, and chromium.

Uranium in the Environment: Occurrence, Transfer, and Biological Effects

Effect of dietary fat-soluble vitamins A and E and proanthocyanidin-rich extract from grape seeds on oxidative DNA damage in rats.

In situ correlations between PAH and biotransformation activities in mussels and fish

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Uranium in the Environment: Occurrence, Transfer, and Biological Effects

Effect of dietary fat-soluble vitamins A and E and proanthocyanidin-rich extract from grape seeds on oxidative DNA damage in rats.

In situ correlations between PAH and biotransformation activities in mussels and fish