dc.contributor.author | Ndegwa, S M | |
dc.contributor.author | Kariuki, D N | |
dc.contributor.author | Njenga, L W | |
dc.date.accessioned | 2013-06-21T14:53:12Z | |
dc.date.available | 2013-06-21T14:53:12Z | |
dc.date.issued | 2005 | |
dc.identifier.citation | Fluoride 2005;38(3):205–208 Research report 205 | en |
dc.identifier.uri | http://erepository.uonbi.ac.ke:8080/xmlui/handle/123456789/37731 | |
dc.description.abstract | Analysis of water-labile fluoride in fresh vegetable juices from markets
in Kenya was conducted by direct analysis with a fluoride ion selective electrode.
Among 20 different vegetable juices, the fluoride content ranged from 1.2 mg F/L to
5.4 mg F/L. Some of the juices contained higher fluoride levels than the limits
recommended by the World Health Organization for drinking water. Consumption of
vegetable juices for healing therapy has become popular, and it is therefore
important to consider the fluoride intake from this source. Calculation of the amount
of fluoride that may be ingested from the juices based on the recommended
formulations shows that the juices make a significant contribution to daily fluoride
intake. | en |
dc.language.iso | en | en |
dc.subject | Fluoride in juices | en |
dc.subject | Fresh vegetables | en |
dc.subject | Vegetable juices | en |
dc.subject | Water-labile fluoride | en |
dc.subject | Nairobi | en |
dc.subject | Kenya | en |
dc.title | Water-labile fluoride in fresh raw vegetable juices from markets in Nairobi, Kenya | en |
dc.type | Article | en |
local.publisher | Department of Chemisty, University of Nairobi | en |