Introduction
Fluorine is one of the most reactive elements with high electronegativity and the second-highest electron affinity. It has an oxidation number of -1 and exists as either inorganic fluorides or organofluorine compounds [1,2]. F- exposure in humans occurs majorly from consuming water contaminated by F- from various natural and anthropogenic sources such as volcanic eruptions, mining residues, industrial effluents, phosphorus fertilizers, and certain domestic activities [3,4]. F
Highlights
Rats were exposed during 6 weeks to repeated i.p. injections of lead acetate, sodium fluoride or both in doses 0.05 LD50.
The development of intoxication was estimated quantitatively with 54 functional, biochemical and morphometric indices.
For mathematical description of effects a response surface regression model containing linear and cross terms was used.
10 types of combined action were found thus confirming the result of the similar study on Pb and Cd.
Table 1. Fluoride (mg/l) content of well water samples in the different regions.
Sample
Region
Location
Fluoride (mg/l)
P1
Had Soualem-Berrechid
Had Soualem
1.400
P2
Had Soualem-Berrechid
Had Soualem
6.580
P3
Had Soualem-Berrechid
Harcha
0.400
P4
Had Soualem-Berrechid
Ouled Bouziri
2.550
P5
Kenitra
Douar Bourhma
0.790
P6
Kenitra
Douar Bourhma
0.530
P7
Kenitra
Douar Bourhma
1.660
P8
Kenitra
Kenitra
0.530
P9
Introduction
Fluoride (F-) is an inorganic ion naturally present in the environment. However, rising F- levels due to anthropogenic activities can be toxic to several plants and animal taxa (Camargo, 2003). As F can cross the blood-brain barrier, the central nervous system is particularly sensitive to overexposure to this ion (Harrison and Gerstein, 2002). Previous studies showed that F- not only alters learning and memory formation but can also impair neurotransmission, and induce oxid
1. Introduction
Vegetable beverages have been consumed throughout history as substitutes for cow’s milk. Vegetable beverages are extracts from legumes, seeds, cereals, etc. in water whose appearance resembles cow’s milk. There is a great variety, although soy drinks are the most consumed [1]. Consumption and production of vegetable beverages have been increasing. According to an estimation made at the 38th National Congress of the Spanish Society of Primary Care Physicians (SEMERGEN) in 201
