Evaluation of Iodine Bioavailability in Seaweed Using in Vitro Methods
作者： M. Raquel Domínguez-González , Gabriela M. Chiocchetti , Paloma Herbello-Hermelo , Dinoraz Vélez , Vicenta Devesa
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摘要: Due to the high levels of iodine present in seaweed, ingestion a large amount this type food can produce excessive intake iodine. However, after undergoes different chemistry and physical processes that modify reaches systemic circulation (bioavailability). Studies on bioavailability from are scarce indicate bioavailable is generally lower than ingested. Iodine vitro estimation commercialized seaweed has been studied using approaches (solubility, dialyzability, transport uptake by intestinal cells). Results available gastrointestinal digestion for absorption (bioaccessibility: 49–82%), kombu being with highest bioaccessibility. The incorporation dialysis cell cultures elucidate modifies may reach (dialysi...
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