Impact of phytochemical-rich foods on bioaccessibility of mercury from fish

Food Chemistry

Volumn 112, Issue 1, 2009, Pages 46-50

  Shim, Soon Mi ^a   Ferruzzi, Mario G ^a   Kim, Young Cheul ^b   Janle, Elsa M ^a   Santerre, Charles R ^a  

^a PURDUE UNIVERSITY   (United States)

^b UNIVERSITY OF MASSACHUSETTS   (United States)

Author keywords

Bioaccessibility; In vitro digestion; Mercury; Phytochemical

Indexed keywords

BLACK TEA EXTRACT; CATECHIN; GREEN TEA EXTRACT; ISOFLAVONE; ISPAGULA; MERCURY; PLANT MEDICINAL PRODUCT; SOYBEAN PROTEIN;

ANIMAL TISSUE; ARTICLE; DIETARY FIBER; DIGESTION; FISH; FOOD INTAKE; GRAPEFRUIT JUICE; IN VITRO STUDY; NONHUMAN; OAT; SIMULATION; WHEAT BRAN;

CAMELLIA SINENSIS; CITRUS X PARADISI; TRITICUM AESTIVUM;

EID: 47749109046     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.030     Document Type: Article

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