In vitro bioavailability of total selenium and selenium species from seafood

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 872-877

  Moreda Piñeiro, Jorge ^a   Moreda Piñeiro, Antonio ^b   Romarís Hortas, Vanessa ^b   Domínguez González, Raquel ^b   Alonso Rodríguez, Elia ^a   López Mahía, Purificación ^a   Muniategui Lorenzo, Soledad ^a   Prada Rodríguez, Darío ^a   Bermejo Barrera, Pilar ^b  

^a UNIVERSITY OF A CORUÑA   (Spain)

^b UNIVERSITY OF SANTIAGO DE COMPOSTELA   (Spain)

Author keywords

Characterization; Dialyzability; Seafood; Selenium species; Total selenium

Indexed keywords

DIALYZABILITY; INORGANIC SELENIUMS; LOW CONCENTRATIONS; MICROWAVE-ASSISTED ACID DIGESTION; SEAFOOD; SELENIUM SPECIATION; SELENOCYSTEINE; SIMULATED GASTRIC AND INTESTINAL DIGESTIONS;

AMINO ACIDS; BIOCHEMISTRY; CHARACTERIZATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INDUCTIVELY COUPLED PLASMA; INDUCTIVELY COUPLED PLASMA MASS SPECTROMETRY; MASS SPECTROMETERS; MEATS; OXIDATION; SELENIUM COMPOUNDS;

SELENIUM;

OXIDIZED SELENIUM METHIONINE; SELENATE; SELENITE; SELENIUM; SELENIUM METHIONINE; SELENOCYSTINE; UNCLASSIFIED DRUG;

ARTICLE; BIOAVAILABILITY; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DIALYSIS; FISH; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; MASS SPECTROMETRY; MICROWAVE RADIATION; MOLLUSC; OXIDATION; RAW FOOD; SEA FOOD; SIMULATION;

ANIMALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CYSTINE; FISHES; MASS SPECTROMETRY; MOLLUSCA; ORGANOSELENIUM COMPOUNDS; SEAFOOD; SELENIUM; SELENOMETHIONINE;

EID: 84875926708     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.01.116     Document Type: Article

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