ABSTRACT
Arsenic is number one on the Agency for Toxic Substances and Disease Registry’s (ATSDR) Top 20 List. The delayed health effects of exposure to arsenic, the lack of common denitions and of local awareness, as well as poor reporting in affected areas are major problems in determining the extent of the arsenic-in-drinking-water problem. More than 20 arsenic compounds are present in the natural environment and biological systems. Trivalent arsenic species, such as inorganic arsenite (AsIII), monomethylarsonous acid (MMAIII), and dimethylarsinous acid (DMAIII) are more toxic as compared to pentavalent arsenic species (Asv). Naturally, arsenic occurs
15.1 Introduction .................................................................................................. 431 15.2 Arsenic-Induced Human Diseases ............................................................... 433
15.2.1 Symptoms ......................................................................................... 435 15.2.2 Arsenic-Induced Oxidative Stress .................................................... 435
15.3 Nutritional and Functional Food to Combat Arsenic Toxicity ..................... 436 15.3.1 Nutraceuticals as Preventive Measures............................................. 437
15.3.1.1 Essential Metals ................................................................. 437 15.3.1.2 Antioxidants .......................................................................442 15.3.1.3 Flavonoids .......................................................................... 452 15.3.1.4 Functional Food ................................................................. 456 15.3.1.5 Herbal Extracts .................................................................. 458
15.3.2 Nutraceutical Supplementation during the Chelation of Arsenic .......................................................................465 15.3.2.1 Chelation ............................................................................465 15.3.2.2 Limitations and Newer Strategies ...................................... 467
15.4 Conclusions and Recommendations .............................................................469 References ..............................................................................................................469
