ArticleFoods (Basel, Switzerland)2022
In Vitro Bioaccessibility of Selenium from Commonly Consumed Fish in Thailand.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed, 13 citations in OpenAlex.
- In Vitro Bioaccessibility of Selenium in Popular Thai Seafood Across Cooking Methods.Foods (Basel, Switzerland) · 2026Article
- Risk Assessment of Toxic Heavy Metal Exposure in Selected Seafood Species from Thailand.Foods (Basel, Switzerland) · 2025Article
- In Vitro Evaluation of Bioavailability of Cr from Daily Food Rations and Dietary Supplements from the Polish Market.Nutrients · 2024Article
- In Vitro Assessment of the Bioaccessibility of Zn, Ca, Mg, and Se from Various Types of Nuts.Foods (Basel, Switzerland) · 2023Article
- In Vitro Evaluation of Bioavailability of Se from Daily Food Rations and Dietary Supplements.Nutrients · 2023Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
Selenium (Se), abundantly obtained in fish, is a crucial trace element for human health. Since there are no data on Se bioaccessibility from commonly consumed fish in Thailand, this study assessed the in vitro bioaccessibility of Se using the equilibrium dialyzability method. The five fish species most commonly consumed in Thailand were selected to determine total Se content using several preparation methods (fresh, boiling, and frying). Equilibrium dialyzability was used to perform in vitro bioaccessibility using enzymatic treatment to simulate gastrointestinal digestion for all boiled and fried fish as well as measuring Se using inductively coupled plasma triple quadrupole mass spectrometry (ICP-QQQ-MS). Two-way ANOVA with interaction followed by Tukey’s honestly significant difference (HSD) post hoc test revealed that boiled Indo-Pacific Spanish mackerel, longtail tuna, and short-bodied mackerel were significantly higher in Se content than striped snakehead and giant sea perch (p < 0.05). For fried fish, longtail tuna showed the highest Se content (262.4 µg/100 g of product) and was significantly different compared to the other fish (p < 0.05, estimated marginal means was 43.8−115.6 µg/100 g of product). Se bioaccessibilities from striped snakehead (70.0%) and Indo-Pacific Spanish mackerel (64.6%) were significantly higher than for longtail tuna (p < 0.05). No significant difference in bioaccessibility was found in terms of preparation method (i.e., boiling and frying). In conclusion, the fish included in this study, either boiled or fried, have high Se content and are good sources of Se due to high bioaccessibility.
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Registered trials
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