3.8 Article

Calcium carbide-induced derangement of hematopoiesis and organ toxicity ameliorated by cyanocobalamin in a mouse model

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Review Pharmacology & Pharmacy

The use of calcium carbide in food and fruit ripening: Potential mechanisms of toxicity to humans and future prospects

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Summary: The global increase in demand for ripe fruits has led to the unhealthy use of toxic chemicals, such as calcium carbide (CaC2), in fruit ripening. Commercial CaC2 is often contaminated with toxic and carcinogenic substances like arsenic. The chronic and long-term effects of CaC2 have not been extensively studied. This article reviews the nature of commercial CaC2 used in food processing and summarizes the acute effects, such as skin burns and irritations. It highlights the lack of research on the chronic impacts of CaC2 and proposes possible mechanisms for its induction of cancer, cardiovascular dysfunction, and diabetes. The study also suggests further research on the chronic effects of CaC2 and recommends alternative methods for fruit ripening with minimal toxicity.

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