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Publicação

Título: Influence of bioaccessibility of total mercury, methyl-mercury and selenium on the risk/benefit associated to the consumption of raw and cooked blue shark (Prionace glauca)
Tipo: Artigo de Revista
Autor(es): Joana Patrícia da Silva Matos , Lourenço, H.M , Brito, P , Ana Luisa Maulvault , Luisa Louro Martins , Claudia Afonso
Resumo: This study aimed to identify the benefit and risk associated with raw and cooked blue shark consumption
taking into account the bioaccessibility of Se, Hg and MeHg, by using in vitro digestion method. Selenium,
Hg and MeHg levels were higher in cooked samples, particularly in grilled blue shark. Whereas Se
bioaccessibility was above 83% in grilled samples, Hg and MeHg bioaccessibility was lower in grilled
samples with values near 50%. In addition, all Se-Health Beneficial Values were negative and the molar
MeHg:Se ratios were higher than one. The risk-benefit assessment yielded a maximum consumption of
one yearly meal for raw or cooked blue shark, thus emphasizing the need to recommend the consumption
of a wider variety of seafood species in a balanced and healthy diet.
Palavras-chave: Blue shark; Culinary treatments; Selenium; Total mercury and methylmercury; Bioaccessibility; Risk-benefit assessment
Revista: Environmental Research - xx - xx [2015]
Editora: Elsevier
URL: http://www.sciencedirect.com/science/article/pii/S0013935115300864

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