Abstract
Nickel is used in steel alloys, coins, electronics, condenser plates, food processing and stainless-steel etc. Considering its wide use and the facts on its existance in the atmospheric environment, possibly as a result of fossil fuel combustion, and in foods such as vegetables, legumes and grains, it seems important to summarize the biological effects of Ni and its compounds. Physiological responses to Ni and its compounds are briefly reviewed in this paper.
