期刊论文详细信息
JOURNAL OF HAZARDOUS MATERIALS 卷:289
Antimony bioavailability: Knowledge and research perspectives for sustainable agricultures
Review
Pierart, Antoine1,2  Shahid, Muhammad3  Sejalon-Delmas, Nathalie1,2  Dumat, Camille4 
[1] Univ Toulouse, INP, UPS, EcoLab,Lab Ecol & Environm,ENSAT, F-31326 Castanet Tolosan, France
[2] CNRS, EcoLab, UMR 5245, F-31326 Castanet Tolosan, France
[3] COMSATS Inst Informat Technol, Dept Environm Sci, Vehari 61100, Pakistan
[4] Univ Jean Jaures, CERTOP, UMR5044, Toulouse, France
关键词: Antimony;    Bioavailability;    Edible crops;    Arbuscular mycorrhizal fungi;    Human health risk;   
DOI  :  10.1016/j.jhazmat.2015.02.011
来源: Elsevier
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【 摘 要 】

The increasing interest in urban agriculture highlights the crucial question of crop quality. The main objectives for environmental sustainability are a decrease in chemical inputs, a reduction in the level of pollutants, and an improvement in the soil's biological activity. Among inorganic pollutants emitted by vehicle traffic and some industrial processes in urban areas, antimony (Sb) is observed on a global scale. While this metalloid is known to be potentially toxic, it can transfer from the soil or the atmosphere to plants, and accumulate in their edible parts. Urban agriculture is developing worldwide, and could therefore increasingly expose populations to Sb. The objective of this review was in consequences to gather and interpret actual knowledge of Sb uptake and bioaccumulation by crops, to reveal investigative fields on which to focus. While there is still no legal maximal value for Sb in plants and soils, light has to be shed on its accumulation and the factors affecting it. A relative absence of data exists about the role of soil flora and fauna in the transfer, speciation and compartmentation of Sb in vegetables. Moreover, little information exists on Sb ecotoxicity for terrestrial ecosystems. A human risk assessment has finally been reviewed, with particular focus on Sb bioaccessibility. (C) 2015 Elsevier B.V. All rights reserved.

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