Claim · model-written summary
Zinc in edible vegetable parts ranged from 59.8 to 833 mg/kg dry weight.
- Taxon
- vegetablese0
- Organ / stage
- edible partse0
- Outcome
- concentrations of chromium and zince0
- Value
- 59.8 and 833 mg/kg dry weighte0
Not reportedMaterialGeneCompoundInteractorInteractor roleSecond interactorSecond interactor roleTreatmentComparatorSettingDirectionQualifier
Verbatim
e0“The average concentrations of chromium and zinc in the edible parts of the vegetables ranged between 7.36 and 7.58 mg/kg dry weight and 59.8 and 833 mg/kg dry weight, respectively.”
Title
Impact of Metal-Containing Industrial Effluents on Leafy Vegetables and Associated Human Health Risk
Alexandra Kravtsova; Inga Zinicovscaia; Alexandra Peshkova; et al. Foods 2024. doi:10.3390/foods13213420
Other claims from this paper (5)
- Observation Chromium in edible vegetable parts ranged from 7.36 to 7.58 mg/kg dry weight.
- Intervention effect Effluent with 2.95 mg/L zinc significantly increased lettuce phenol content.
- Intervention effect Effluent with 2.95 mg/L zinc significantly increased lettuce antioxidant activity.
- Intervention effect Effluent with 78 mg/L zinc significantly reduced lettuce leaf chlorophyll.
- Intervention effect Effluent with 78 mg/L zinc significantly reduced onion leaf antioxidant activity.