2019
DOI: 10.1016/j.microc.2018.10.005
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On the extraction efficiency of highly radiotoxic 210Po in Polish herbal teas and possible related dose assessment

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Cited by 14 publications
(7 citation statements)
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“…It is 10,000 times more toxic than hydrogen cyanide, and alongside the botulinum toxin, it is one of the most toxic substances ever known [36]. The use of 210 Po as a poison to kill Alexander Litvinenko in 2006 increased interest in the radio-toxicological properties of this radioisotope as well as its occurrence in the environment and bioaccumulation in food products [37].…”
Section: Introductionmentioning
confidence: 99%
“…It is 10,000 times more toxic than hydrogen cyanide, and alongside the botulinum toxin, it is one of the most toxic substances ever known [36]. The use of 210 Po as a poison to kill Alexander Litvinenko in 2006 increased interest in the radio-toxicological properties of this radioisotope as well as its occurrence in the environment and bioaccumulation in food products [37].…”
Section: Introductionmentioning
confidence: 99%
“…These calculated effective radiation dose values from the samples in this study are relatively low in comparison to other regular Polish food products, such as sea fish (24.6 µSv·y −1 ), dietary supplements (12 µSv·y −1 ), fresh red currants and potatoes (3 µSv·y −1 ), herbal teas (6.57 µSv·y −1 ), stimulants such as cigarettes (471 µSv·y −1 ) [ 16 , 39 , 40 , 41 , 42 , 43 , 44 , 45 ] or other mushrooms species such as M. procera (11.62 µSv·y −1 ) and Leccinum spp. (14.4 μSv∙kg −1 db) [ 11 , 18 , 19 , 28 , 46 ].…”
Section: Resultsmentioning
confidence: 86%
“…The annual effective dose from the total natural radiation in Poland was estimated at 2.1–2.6 mSv, while 210 Po and 210 Pb taken with food and water give 54 μSv (Pietrzak-Flis et al 1997 ). Therefore, the evaluated effective doses from the intake of uncooked L. pseudoscabrum in volume equivalent to 1 kg of dried fruit bodies seemed to be low when compared with other domestic food products available in Poland (Strumińska-Parulska 2015 ; Strumińska-Parulska et al 2016 ; Strumińska-Parulska and Olszewski 2018 ; Olszewski et al 2019 ). Lead leaks at a high rate out of the fruit bodies in the course of the household treatment (e.g., blanching, pickling) or industrial processing (canning) (Drewnowska et al 2017 ; Pankavec et al 2019 ).…”
Section: Resultsmentioning
confidence: 93%