Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca)

Environmental Research

Volumn 143, Issue , 2015, Pages 123-129

  Matos, J ^a   Lourenco H M ^b,c   Brito, P ^b,c   Maulvault, A L ^b   Martins, L L ^a   Afonso, C ^b,c  

^a INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^b Unit of Upgrading of Fishery and Aquaculture Products (U VPPA)   (Portugal)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Bioaccessibility; Blue shark; Culinary treatments; Risk benefit assessment; Selenium; Total mercury and methylmercury

Indexed keywords

MERCURY; METHYLMERCURY; SELENIUM; METHYLMERCURY DERIVATIVE;

BIOAVAILABILITY; DIET; DIGESTION; FOOD CONSUMPTION; MERCURY (ELEMENT); METHYLMERCURY; RISK ASSESSMENT; SEAFOOD; SELENIUM; SHARK;

ARTICLE; COOKED FOOD; COOKING; DIETARY INTAKE; IN VITRO STUDY; MEAL; NONHUMAN; PRIORITY JOURNAL; RAW FOOD; RISK BENEFIT ANALYSIS; SEA FOOD; SHARK; ANALYSIS; ANIMAL; BIOAVAILABILITY; BIOLOGICAL MODEL; DIET; DIGESTION; HUMAN; METABOLISM; RISK ASSESSMENT;

PRIONACE GLAUCA;

ANIMALS; BIOLOGICAL AVAILABILITY; COOKING; DIET; DIGESTION; HUMANS; MERCURY; METHYLMERCURY COMPOUNDS; MODELS, BIOLOGICAL; RISK ASSESSMENT; SEAFOOD; SELENIUM; SHARKS;

EID: 84947487552     PISSN: 00139351     EISSN: 10960953     Source Type: Journal    
DOI: 10.1016/j.envres.2015.09.015     Document Type: Article

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