Abstract
Different parameters define the quality of rice. However, the absence of toxic compounds such as Arsenic (As) is essential. This metalloid occurs both naturally and by anthropogenic action. Ancient civilizations made first uses of As. Throughout history, As was widely used as a poison, a therapeutic agent for various diseases such as cancer and syphilis, and a pesticide. In the environment, As can be present in water, soils, minerals, sediments, and dust. Anthropogenic sources include use of As-contaminated irrigation water, mining, and food additives. Exposure to As occurs mainly through water and food and is a concern worldwide. In plants, As has no biological function and can affect physiological, morphological, and growth processes. Arsenic accumulates in food chain threatening food security and human health. Inorganic As is classified as a carcinogenic for humans, while organic forms are less toxic. In the organism, As can also promote genotoxic effects and vascular and skin damages. Among plants and food, rice accumulates high As amounts, mainly in the inorganic form, putting children and ethnic groups that are highly consuming this food at risk. Other dietary sources of As include rice-based products, seaweeds, fish, shellfish, chicken, and mushrooms. Understanding As absorption, distribution, metabolism, and accumulation effects in rice plants is essential to develop mitigation strategies, such as plant breeding, phytoremediation, as well as the cultivation and postharvest processing practices.
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Lange, C.N., Pedron, T., Freire, B.M., Pereira, R.M., Batista, B.L. (2020). Arsenic in Rice Grain. In: Costa de Oliveira, A., Pegoraro, C., Ebeling Viana, V. (eds) The Future of Rice Demand: Quality Beyond Productivity. Springer, Cham. https://doi.org/10.1007/978-3-030-37510-2_4
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