title: Heavy metals hazards from Nigerian spices.
abstract: BACKGROUND
  Natural spices are commonly used by the people in Nigeria. They may be easily contaminated with heavy metals when they are dried and then pose a health risk for the consumers.
  
  
  OBJECTIVE
  The aim of this study was to determine the levels of heavy metals in some commonly consumed natural spices namely Prosopis Africana, Xylopia aethiopica, Piper gineense, Monodora myristica, Monodora tenuifolia and Capsicum frutescens sold in the local markets of Awka, Anambra state, South East Nigeria to estimate the potential health risk.
  
  
  RESULTS
  The range of heavy metal concentration was in the order: Zn (14.09 - 161.04) > Fe (28.15 - 134.59) > Pb (2.61 - 8.97) > Cr (0.001 - 3.81) > Co (0.28 - 3.07) > Ni (0.34 - 2.89). Pb, Fe and Zn exceeded the maximum allowable concentrations for spices. The Target Hazard Quotient (THQ) of the spices varied from 0.06-0.5. Estimated daily intakes (EDI) were all below the tolerable daily intake (TDI). The lead levels in Prosopis africana, Xylopia aethiopica, Piper gineense, Monodora myristica and Capsicum frutescens which are 8-30 times higher than the WHO/FAO permissible limit of 0.3 mg/kg.
  
  
  CONCLUSIONS
  Lead contamination of spices sold in Awka (south east Nigeria) may add to the body burden of lead. A good quality control for herbal food is important in order to protect consumers from contamination.
  
  
  BACKGROUND
  food products, spices, potential toxic metals, risk assessment, public health.
authors.affiliation: Department of Chemistry, Faculty of Science, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
authors.forename: Rose Ngozi
authors.initials: RN
authors.lastname: Asomugha
authors.affiliation: Toxicology Unit, Faculty of Pharmacy, University of Port Harcourt, Rivers State, Nigeria.
authors.forename: Nnaemeka Arinze
authors.initials: NA
authors.lastname: Udowelle
authors.affiliation: Faculty of Pharmacy, University of Uyo, Rivers State, Nigeria.
authors.forename: Samuel James
authors.initials: SJ
authors.lastname: Offor
authors.affiliation: Department of Chemistry, Faculty of Science, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
authors.forename: Chinonso Judith
authors.initials: CJ
authors.lastname: Njoku
authors.affiliation: Department of Chemistry, Faculty of Science, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
authors.forename: Ifeoma Victoria
authors.initials: IV
authors.lastname: Ofoma
authors.affiliation: Department of Chemistry, Faculty of Science, Nnamdi Azikiwe University Awka, Anambra State, Nigeria.
authors.forename: Chiaku Chinwe
authors.initials: CC
authors.lastname: Chukwuogor
authors.affiliation: Toxicology Unit, Faculty of Pharmacy, University of Port Harcourt, Rivers State, Nigeria.
authors.forename: Orish Ebere
authors.initials: OE
authors.lastname: Orisakwe
mesh_terms: D005506:Food Contamination / Q000032:analysis*; D000075322:Heavy Metal Poisoning; D006801:Humans; D008452:Maximum Allowable Concentration; D019216:Metals, Heavy / Q000032:analysis*; D011041:Poisoning; D018570:Risk Assessment; D017365:Spices / Q000032:analysis*; D014131:Trace Elements / Q000032:analysis*
chemical_list: D019216:Metals, Heavy; D014131:Trace Elements