Fluorine in leafy vegetables

Abstract

Two small selective surveys (in 196516 and 196819) of leafy vegetables in areas known to be exposed to industrial contamination with fluorine compounds are reported. The highest fluorine content (297 p.p.m.) was found in a sample of kale in the Stoke-on-Trent area. In general the results for cabbage and lettuce in 196.516 averaged 17p.p.m. for unwashed and I 1 p.p.m. for washed vegetables on a moisture-fuee basis. In the 196819 exercise the corresponding figures were 22 p.p.m. and 12 p.p.ni. respectively. The average intake of fluoride fiom cabbage, lettuce and brussels spronts in such an area has been calculated as 0.03 nig/head/day with a likely n7aximuni of 0.08 mglheadlday (if all 3 vegetables were contaminated to the maximum levels observed). These figures are compared with the average daily intnke of fluoride in the whole diet, and in particular fish, in the West Midlands area.

Changes in glutathione content (reduced and oxidised form) and the effect of ascorbic acid and potassium bromate on glutathione oxidation during dough mixing

“…Addition of bromate and AA accelerate the diminution of GSH. As shown in Figure 3A we conclude as postulated by other authorsl3, 14 that the oxidation of GSH by bromate competes with SH/SS-interchange. The improver action of bromate is explained by the fact that a part of the GSH is withdrawn from the SH/SS-interchange.…”