ArticleFood & nutrition research2025
Impact of environmental contaminants in fish on cell death and oxidative stress using
Article in Food & nutrition research, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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5 authors.
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Abstract
Background: Fish species from the Red Sea constitute excellent food sources but may be unsafe to consume because their bioaccumulation of iron (Fe) is greater than the recommended concentration. Objective: We investigated the safety concerns related to the consumption of fish containing iron. Design: In this study, Wistar rats were treated with Fe(II) and Fe(III) at a total dose of ~200 mg/kg body weight. For cytotoxicity testing, human liver WRL-68, human hepatoma HepG2, and rat liver FTO2B cells were exposed to Fe(II) and Fe(III). Computational tools were utilized to assess the molecular interactions of iron with critical oxidative stress markers and predict potential toxicological outcomes. Results: The in vivo results showed that only treatment with Fe2+ significantly ( Conclusion: The results reveal that there is a potential risk of toxicity when fish products are consumed. Further investigations are needed, especially in regard to determining the estimated weekly intake of these metals.
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