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Arsenic and arsenic speciation in mushrooms from China: A review
Ji Zhang1, Danuta Barałkiewicz2, Yuanzhong Wang3
1Key Laboratory of Tropical Plant Resources and Sustainable Use, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Mengla, 666303, China; Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Mengla, 666303, China; Institute of Medicinal Plants, Yunnan Academy of Agricultural Sciences, Kunming, 650200, China; College of Life Sciences, University of Chinese Academy of Sciences, Beijing, 100049, China.
Abstract:
Arsenic (As) is a natural environmental contaminant to which humans are usually exposed in water, air, soil, and food. China is a typical high-As region, and also a great contributor of the world production of cultivated edible mushrooms and a region abundant in wild growing edible mushrooms. Mushrooms can accumulate different amounts of As and different As compounds, so potential health risk of As intake may exist to people who use mushrooms with elevated As contents as food or medicine. A systematic literature search was carried out for studies on As and As compounds in mushrooms from China. We compiled existing data from published sources in English or Chinese and provide an updated review of the findings on As in mushrooms associated with environments and health risks. Future perspectives for studies on As in mushrooms have also been discussed.
