Abstract

A Food Supplement with Lead Chelating Effects: A Preliminary Study

Background: Lead contaminated water has become a public health problem. Lead accumulation is expected while excretion is uncertain. This study is based on a hypothesis that some natural products could have lead binding effects and could be developed as a food supplement to prevent accumulative lead. Methods: Three varieties of toxication and trial intervention were performed: Acute high dosage intraperitoneal toxication then oral intervention, Low dose oral toxication for two weeks then oral intervention, Low dose oral toxication for six weeks; intervention from third week. Intervention included Aloe vera extracts; fresh A. vera; pectin alone; A. vera plus pectin; pectin plus fresh A. vera. Results: Lead contents in blood and tissues were highest in the intra-peritoneal injection: While A. vera and pectin were used separately or in combination to counteract the 6 weeks continuous ingestion of lead, the changes in the blood, liver, kidney and bone were not impressive. While A. vera and pectin were used separately or in combination to counteract the shorter 2 weeks continuous ingestion of lead, high dose of A. vera gave a trend of decline in the lead content of blood. In the case of acute severe lead toxication (peritoneal injection) high doses of A. vera and pectin gave a trend of decline in the lead content in blood. A. vera and/or pectin did not lower the lead contents in liver, kidney and bone when continuous toxication for six weeks was performed. A. vera and/or pectin showed a trend of lowering the lead contents in liver, kidney but not bone when high doses were given. Conclusion: The preliminary study supported the hypothesis that A. vera could be used as a safe supplement to prevent the accumulation of ingested lead.


Author(s):

Siu WS, Ko ECH, Lee HK, Chan MH, Cheung RCK, Lau CBS, Fung VCW, Wong CK and Leung PC



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