Abstract
In-vitro bioavailability of Se has been assessed in different raw seafood and edible seaweed samples by using a simulated gastric and intestinal digestion/dialysis method. Correlations between Se bioavailability and food nutrients content have also been established. Low dialyzability percentages of Se have been found for fish and mollusk samples (6.7±3.4 and 5.5±2.4%, respectively). However, high dialyzability percentages (within the 66.7±31.1% range) have been found for seaweed. Se bioavailability exhibits a positive correlation with the carbohydrate content and with the dietary fiber. Negative correlation was obtained with the protein content. Finally, no correlation has been observed between the bio-available fraction of Se and the fat content of the studied samples.
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