Influence of Physiological Gastrointestinal Parameters on the Bioaccessibility of Mercury and Selenium from Swordfish.

@article{JadnPiedra2016InfluenceOP,
  title={Influence of Physiological Gastrointestinal Parameters on the Bioaccessibility of Mercury and Selenium from Swordfish.},
  author={Carlos Jad{\'a}n-Piedra and Mar{\'i}a Clemente and Vicenta Devesa and Dinoraz V{\'e}lez},
  journal={Journal of agricultural and food chemistry},
  year={2016},
  volume={64 3},
  pages={690-8}
}
Swordfish tend to accumulate mercury (Hg), but they are rich in selenium (Se), an element that can counteract the toxic effects of Hg. The aim of the present study was to evaluate the concentrations and bioaccessibility of Hg and Se in cooked swordfish and to identify the digestion parameters (pH, residence time, and enzyme concentrations) that may influence their bioaccessibility. The Hg concentrations ranged between 0.17 and 2.82 mg/kg wet weight (ww) and the bioaccessibility between 14 and… CONTINUE READING
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