000148728 001__ 148728
000148728 005__ 20250122145318.0
000148728 0247_ $$2doi$$a10.1016/j.foodchem.2024.142673
000148728 0248_ $$2sideral$$a142032
000148728 037__ $$aART-2025-142032
000148728 041__ $$aeng
000148728 100__ $$aSullivan, Kaj V.
000148728 245__ $$aHigh-precision Cu isotopic analysis of human dietary Cu sources via multi-collector ICP-mass spectrometry
000148728 260__ $$c2025
000148728 5060_ $$aAccess copy available to the general public$$fUnrestricted
000148728 5203_ $$aThe disruption of Cu homeostasis is associated with the pathogenesis of many diseases and can result in alterations in Cu isotope fractionation. Changes in the Cu isotope ratio (65Cu/63Cu) of body fluids and tissues have been observed in liver disorders, cancers, and other diseases, displaying diagnostic/prognostic potential. However, it is not entirely clear whether certain physiological or lifestyle factors may also influence the bodily Cu isotopic composition, potentially obfuscating the signature of the pathology. To ascertain whether differences exist between food products, the Cu isotopic composition of 29 significant dietary Cu sources has been determined for the first time. The general enrichment of Cu and its heavy isotope, 65Cu, in legumes, nuts, and seeds (major Cu sources in plant-based diets) was revealed, suggesting that individuals with plant-based diets may have a bodily Cu isotopic composition offset from that of individuals with omnivorous diets, thus requiring controlling for in study design.
000148728 536__ $$9info:eu-repo/grantAgreement/ES/DGA/E43-20R$$9info:eu-repo/grantAgreement/ES/MICINN/PID2021-122455NB-I00$$9info:eu-repo/grantAgreement/ES/MICINN/RYC2021-031093-I$$9info:eu-repo/grantAgreement/ES/MICINN/RYC2021-033874-I
000148728 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000148728 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000148728 700__ $$aMoser, Katharina
000148728 700__ $$aCostas-Rodríguez, Marta
000148728 700__ $$0(orcid)0000-0002-1856-2058$$aBolea-Fernandez, Eduardo$$uUniversidad de Zaragoza
000148728 700__ $$aVanhaecke, Frank
000148728 7102_ $$12009$$2750$$aUniversidad de Zaragoza$$bDpto. Química Analítica$$cÁrea Química Analítica
000148728 773__ $$g470 (2025), 142673 [8 pp.]$$pFood chem.$$tFood Chemistry$$x0308-8146
000148728 8564_ $$s568042$$uhttps://zaguan.unizar.es/record/148728/files/texto_completo.pdf$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2025-12-26
000148728 8564_ $$s1220302$$uhttps://zaguan.unizar.es/record/148728/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint$$zinfo:eu-repo/date/embargoEnd/2025-12-26
000148728 909CO $$ooai:zaguan.unizar.es:148728$$particulos$$pdriver
000148728 951__ $$a2025-01-22-14:52:07
000148728 980__ $$aARTICLE