Evaluation of the Bioavailability of Iodine and Arsenic in Raw and Cooked <i>Saccharina japonica</i> Based on Simulated Digestion/Caco-2 Cell Model

Evaluation of the Bioavailability of Iodine and Arsenic in Raw and Cooked <i>Saccharina japonica</i> Based on Simulated Digestion/Caco-2 Cell Model

Kelp is a traditional healthy food due to its high nutritional content; however, its relatively high contents of iodine and arsenic have raised concerns about its edible safety. This study explored the effects of different cooking treatments on the contents of iodine and arsenic in kelp, evaluated t...

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Bibliographic Details
Main Authors: Na Li, Zhaomeng Geng, Yingying Guo, Xinyue Dai, Wenjia Zhu, Lin Yao, Yanhua Jiang, Xiaojuan Wang, Hao Dong, Huijie Wang, Lianzhu Wang
Format: Article
Language:English
Published: MDPI AG 2024-09-01
Series:Foods
Subjects:
<i>Saccharina japonica</i>
bioaccessibility
bioavailability
iodine
arsenic
Online Access:https://www.mdpi.com/2304-8158/13/18/2864

Internet

https://www.mdpi.com/2304-8158/13/18/2864

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