Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review.

Blikra, Marthe Jordbrekk; Henjum, Sigrun; Aakre, Inger

Blikra, Marthe Jordbrekk; Henjum, Sigrun; Aakre, Inger.

Afiliação

Blikra MJ; Department of Processing Technology, Seafood Division, Nofima AS, Stavanger, Norway.
Henjum S; Department of Nursing and Health Promotion, Oslo Metropolitan University (OsloMet), Oslo, Norway.
Aakre I; Department of Seafood and Nutrition, Institute of Marine Research, Bergen, Norway.

Compr Rev Food Sci Food Saf ; 21(2): 1517-1536, 2022 03.

Article em En | MEDLINE | ID: mdl-35233943

Assuntos

Iodo; Phaeophyceae; Alga Marinha; Disponibilidade Biológica; Humanos; Iodetos; Iodo/análise; Alga Marinha/química

Palavras-chave

Macroalgae; Seaweed; bioavailability; iodine; nutrition; processing; speciation

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Alga Marinha / Phaeophyceae / Iodo Tipo de estudo: Systematic_reviews Limite: Humans Idioma: En Ano de publicação: 2022 Tipo de documento: Article

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