The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Estimation of Arsenic Bioaccessibility in Edible Seaweed by an in Vitro Digestion Method
Abstract
The aim of this study was to examine the bioaccessibility (maximum soluble concentration in gastrointestinal medium) of total (AsT) and inorganic (AsI) arsenic contents and the effect on them of cooking edible seaweed, a food of great interest because of its high As content. An in vitro gastrointestinal digestion (pepsin, pH 2, and pancreatin-bile extract, pH 7) was applied to obtain the mineral soluble fraction of three seaweeds (Hizikia fusiforme, Porphyra sp., and Enteromorpha sp.). AsT was determined by dry-ashing flow injection hydride generation atomic absorption spectrometry. AsI was determined by acid digestion, solvent extraction, and flow injection hydride generation atomic absorption spectrometry. The bioaccessibility of AsI increased significantly after cooking, attaining 73% in Porphyra sp. and 88% in H. fusiforme. For cooked H. fusiforme, the AsI attained in the bioaccessible fraction was 26 microg g(-1) seaweed, a concentration that is a warning of the toxicological risk of this food.
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Iron availability from iron-fortified spirulina by an in-vitro digestion/Caco-2 cell culture model
Puyfoulhoux, G., Rouanet, J.-M., Besançon, P., Baroux, B., Baccou, J.-C., & Caporiccio, B. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf001193c · Cited by 69
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Risks and benefits of consuming edible seaweeds
Cherry, P., O’Hara, C., Magee, P. J., McSorley, E. M., & Allsopp, P. J. (2019) · Nutrition Reviews · doi:10.1093/nutrit/nuy066 · Cited by 440
Minerals from Macroalgae Origin: Health Benefits and Risks for Consumers
Circuncisão, A. R., Catarino, M. D., Cardoso, S. M., & Silva, A. M. S. (2018) · Marine Drugs · doi:10.3390/md16110400 · Cited by 355
Food Safety Hazards in the European Seaweed Chain
Banach, J. L., Hoek‐van den Hil, E. F., & van der Fels‐Klerx, H. J. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12523 · Cited by 210
Moreda-Piñeiro, J., Moreda-Piñeiro, A., Romarís-Hortas, V., Moscoso-Pérez, C., López-Mahía, P., Muniategui-Lorenzo, S., Bermejo-Barrera, P., & Prada-Rodríguez, D. (2011) · TrAC Trends in Analytical Chemistry · doi:10.1016/j.trac.2010.09.008 · Cited by 182
Taylor, V. F., & Jackson, B. P. (2016) · Chemosphere · doi:10.1016/j.chemosphere.2016.08.004 · Cited by 113
YABUTA, Y., FUJIMURA, H., KWAK, C. S., ENOMOTO, T., & WATANABE, F. (2010) · Food Science and Technology Research · doi:10.3136/fstr.16.347 · Cited by 82
Toxicological effects of marine seaweeds: a cautious insight for human consumption
Kumar, M. S., & Sharma, S. A. (2021) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2020.1738334 · Cited by 70
Decrease of arsenic in edible brown algae Hijikia fusiforme by the cooking process
Ichikawa, S., Kamoshida, M., Hanaoka, K., Hamano, M., Maitani, T., & Kaise, T. (2006) · Applied Organometallic Chemistry · doi:10.1002/aoc.1102 · Cited by 59
Cancer Risk to Japanese Population from the Consumption of Inorganic Arsenic in Cooked Hijiki
Nakamura, Y., Narukawa, T., & Yoshinaga, J. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0731797 · Cited by 57
Metadata
- Authors
- Laparra, J. M., Vélez, D., Montoro, R., Barberá, R., & Farré, R.
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2003-08-13
- Volume
- 51
- Issue
- 20
- Pages
- 6080-6085
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2080628365
- Cited by
- 170
- References
- 2
- FWCI
- 3.10
- Type
- journal article
- Language
- en
- Open access
- closed
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