ICP-MS for the determination of selenium bioavailability from seafood and effect of major food constituents

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. (C) 2012 Elsevier B.V. All rights reserved.