Se and Hg in processed fish-derived products and their fish raw materials: Occurrence, Se:Hg molar ratio, HBV Se index, bioaccessibility and Caco-2 cells toxicity.
Autor: | Fernández-Bautista T; Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, 28040, Madrid, Spain., Gómez-Gómez B; Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, 28040, Madrid, Spain. Electronic address: beatrgom@ucm.es., Gracia-Lor E; Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, 28040, Madrid, Spain., Pérez-Corona T; Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, 28040, Madrid, Spain., Madrid Y; Departamento de Química Analítica, Facultad de Ciencias Químicas, Universidad Complutense de Madrid, 28040, Madrid, Spain. |
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Jazyk: | angličtina |
Zdroj: | Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 192, pp. 114851. Date of Electronic Publication: 2024 Jul 29. |
DOI: | 10.1016/j.foodres.2024.114851 |
Abstrakt: | Processing conditions applied during food production could affect food component contents and bioaccessibility. Here, possible changes in Hg and Se total and species contents and bioaccessibility have been tracked in each stage of the production chain of processed fish-derived products. Therefore, Se:Hg molar ratio and Selenium Health Benefit Value (HBV Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. (Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.) |
Databáze: | MEDLINE |
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