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Mercury and methylmercury in Korean herbal medicines and functional health foods
- Authors
- Lee, Donghun; Lee, Kwang-Geun
- Issue Date
- 1-Dec-2013
- Publisher
- TAYLOR & FRANCIS LTD
- Keywords
- mercury; methylmercury; herbal medicine; dietary supplement; functional health foods
- Citation
- FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE, v.6, no.4, pp 279 - 284
- Pages
- 6
- Indexed
- SCI
SCIE
SCOPUS
- Journal Title
- FOOD ADDITIVES & CONTAMINANTS PART B-SURVEILLANCE
- Volume
- 6
- Number
- 4
- Start Page
- 279
- End Page
- 284
- ISSN
- 1939-3210
1939-3229
- Abstract
- Total mercury (Hg) and methyl mercury (MeHg) were analysed in functional health foods (FHFs) and in Korean herbal medicines (KHMs). A total of 560 samples (FHFs, n=511; KHMs, n = 49) were collected. The levels of total Hg in 416 samples were lower than the limit of detection. MeHg analysis was conducted in 45 samples and the ranges of MeHg levels in samples were less than the LOD of 38.92ng g(-1). Weekly intake per body weight (WIPBW) values of total Hg in FHFs and KHMS were 0.89 and 11.77ng kg(-1)BW, respectively. The margins of exposure (MOEs) of total Hg for FHFs and KHMS were 598,753 and 36,503, respectively. The WIPBW values of MeHg for FHFs and KHMS were 0.22 and 0.01ng kg(-1)BW, respectively. MOE values of MeHg for FHFs and KHMS were 412,276 and 517,363, respectively.
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Related Researcher
- Lee, Kwang Geun
- College of Life Science and Biotechnology (식품바이오융합공학과)