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Cited by 283Arsenic contamination and mitigationEnvironmental Toxicology and EcotoxicologyMercury impact and mitigation studies

Arsenic species in seafood: Origin and human health implications

Open access
Francesconi, Kevin A.·2010·Pure and Applied Chemistry
DOI 10.1351/pac-con-09-07-01
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Abstract

The presence of arsenic in marine samples was first reported over 100 years ago, and shortly thereafter it was shown that common seafood such as fish, crustaceans, and molluscs contained arsenic at exceedingly high concentrations. It was noted at the time that this seafood arsenic was probably present as an organically bound species because the concentrations were so high that if the arsenic had been present as an inorganic species it would certainly have been toxic to the humans consuming seafood. Investigations in the late 1970s identified the major form of seafood arsenic as arsenobetaine [(CH 3)3 As+CH 2 COO–], a harmless organoarsenic compound which, following ingestion by humans, is rapidly excreted in the urine. Since that work, however, over 50 additional arsenic species have been identified in marine organisms, including many important food products. For most of these arsenic compounds, the human toxicology remains unknown. The current status of arsenic in seafood will be discussed in terms of the possible origin of these compounds and the implications of their presence in our foods.

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  • Fish and crustaceans convert most iAs into arsenobetaine; humans excrete arsenobetaine, and it is not considered to be toxic.

    “Fish and crustaceans convert most iAs into arsenobetaine; humans excrete arsenobetaine, and it is not considered to be toxic (Francesconi 2010, Molin et al. 2015 [see their Table 1 for structures]).”

    From Algae as nutritional and functional food sources: revisiting our understanding. (2017) · cites this paper as Francesconi 2010

  • The sea vegetable hijiki (Sargassum fusiforme) contains unusually high levels of iAs (e.g., 60 μg g−1 dry wt hijiki, 0.4-2.8 μg g−1 cooked hijiki) in comparison to its arsenosugar content.

    “The sea vegetable hijiki (Sargassum fusiforme) contains unusually high levels of iAs (e.g., 60 µg g−1 dry wt hijiki, 0.4–2.8 µg g−1 cooked hijiki) in comparison to its arsenosugar content (Francesconi 2010; Nakamura et al. 2008; Rose et al. 2007).”

    From Algae as nutritional and functional food sources: revisiting our understanding. (2017) · cites this paper as Francesconi 2010

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Authors
Francesconi, K. A.
Affiliations
University of Graz (AT)
Corresponding author
Francesconi, Kevin A.
ORCID
Francesconi, Kevin A.
Venue
Pure and Applied Chemistry
Publisher
Walter de Gruyter GmbH
Published
2010-01-16
Volume
82
Issue
2
Pages
373-381
ISSN
  • 0033-4545 (ISSN-L)
  • 1365-3075
DOI
10.1351/pac-con-09-07-01
OpenAlex
W2098560346
Cited by
283
References
39
Citations by year
2026: 14 · 2025: 8 · 2024: 14 · 2023: 24 · 2022: 22 · 2021: 23 · 2020: 22 · 2019: 19 · 2018: 16 · 2017: 17 · 2016: 19 · 2015: 23 · 2014: 17 · 2013: 18 · 2012: 16
FWCI
12.12
Type
journal article
Language
en
Open access
Locations
Pure and Applied Chemistry (publishedVersion)
Topics
  • Physical Sciences › Environmental Science › Environmental Chemistry › Arsenic contamination and mitigation
  • Physical Sciences › Environmental Science › Health, Toxicology and Mutagenesis › Environmental Toxicology and Ecotoxicology
  • Physical Sciences › Environmental Science › Health, Toxicology and Mutagenesis › Mercury impact and mitigation studies
Keywords
arsenic species, seafood, organoarsenic compounds, arsenobetaine, marine organisms, food contamination, human health, fish, Crustacea, Mollusca

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