ArticleBiological trace element research2023
The Content of Cd and Pb in Herbs and Single-Component Spices Used in Polish Cuisine.
Article in Biological trace element research, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed, 14 citations in OpenAlex.
- Molecular and Environmental Elucidation of Heavy Metal Transfer inInternational journal of molecular sciences · 2026Article
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Authors and funding
8 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Spices and herbs play an important role in the human diet, mostly due to the presence of essential oils and high antioxidant activity. Therefore, the toxicity of metals raises concerns about the safety of consumption of spices and herbs. This paper examines the content of Cd and Pb in fresh and dried herbs and single-component spices that are the most popular in Polish cuisine: 100 samples of nine kinds of dried herbs, 184 samples of 15 kinds of fresh herbs and 148 samples of 14 kinds of loose single-component spices. The level of Cd and Pb was determined using the GF AAS method. The safety of herbs and spices for consumption was estimated based on the percentage intake of Cd and Pb compared with the tolerable intake (% TWI, % BMDL), chronic daily intake (CDI), target hazard quotient (THQ), hazard index (HI) and comparisons of the results of chemical analyses with the maximum admissible levels of Cd and Pb in Poland and in the European Union. Calculated per fresh weight of the product, dried herbs on average contained 0.134 ± 0.168 mg of Cd and 0.548 ± 0.161 mg of Pb per kg
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