Project description:Human mercury (Hg) exposure is mostly caused by eating fish. However, there are major differences between the measured and predicted mercury concentration on Hg bioavailability. This study investigated the effects of cooking (steaming, baking, frying, marinating, and smoking) and selected components' co-ingestion on Hg bioaccessibility. Baking and frying reduced Hg bioaccessibility compared to the raw sample. The bioaccessible Hg fraction in fish was assessed through in vitro digestion method. Hg bioaccessibility varied from 4.31 to nearly 24.95% and the Hg recovery rate varied from 63.44 to 78.74%. Co-ingested garlic and broccoli with pontic shad had a positive effect on decreasing fish Hg bioaccessibility. The antioxidant activity of co-ingested food items was also calculated and correlated with mercury bioaccessibility. These results highlighted a possible positive role of plant-based foods and other food processing techniques in the bioaccessibility reduction of other chemical contaminants found in food sources.

| S-EPMC10542595 | biostudies-literature

Orthaga achatina

Project description:The complete mitochondrial genome of Orthaga achatina (Lepidoptera: Pyralidae)

| PRJNA669357 | ENA

Divergent Patterns of Endogenous Small RNA Populations From Seed and Vegetative Tissues of Glycine max

Project description:An overview of small RNAs sequences existing in seed development and contrasted with vegetative tissues of the soybean

2012-10-09 | GSE36728 | GEO