Selenium Content in Seafood in Japan
Selenium is an essential micronutrient for humans, and seafood is one of the major selenium sources, as well as red meat, grains, eggs, chicken, liver and garlic. A substantial proportion of the total amount of selenium is present as selenium containing imidazole compound, selenoneine, in the muscle...
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| Format: | Online |
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MDPI
2013
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| Online Access: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3635200/ |
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pubmed-3635200 |
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pubmed-36352002013-05-02 Selenium Content in Seafood in Japan Yamashita, Yumiko Yamashita, Michiaki Iida, Haruka Article Selenium is an essential micronutrient for humans, and seafood is one of the major selenium sources, as well as red meat, grains, eggs, chicken, liver and garlic. A substantial proportion of the total amount of selenium is present as selenium containing imidazole compound, selenoneine, in the muscles of ocean fish. In order to characterize the selenium content in seafood, the total selenium levels were measured in the edible portions of commercially important fish and shellfish species. Among the tested edible portions, alfonsino muscle had the highest selenium levels (concentration of 1.27 mg/kg tissue). High levels of selenium (1.20–1.07 mg/kg) were also found in the salted ovary products of mullet and Pacific herring. In other fish muscles, the selenium levels ranged between 0.12 and 0.77 mg/kg tissue. The selenium levels were closely correlated with the mercury levels in the white and red muscles in alfonsino. The selenium content in spleen, blood, hepatopancreas, heart, red muscle, white muscle, brain, ovary and testis ranged between 1.10 and 24.8 mg/kg tissue in alfonsino. MDPI 2013-01-31 /pmc/articles/PMC3635200/ /pubmed/23434904 http://dx.doi.org/10.3390/nu5020388 Text en © 2013 by the authors; licensee MDPI, Basel, Switzerland. http://creativecommons.org/licenses/by/3.0/ This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution license (http://creativecommons.org/licenses/by/3.0/). |
| repository_type |
Open Access Journal |
| institution_category |
Foreign Institution |
| institution |
US National Center for Biotechnology Information |
| building |
NCBI PubMed |
| collection |
Online Access |
| language |
English |
| format |
Online |
| author |
Yamashita, Yumiko Yamashita, Michiaki Iida, Haruka |
| spellingShingle |
Yamashita, Yumiko Yamashita, Michiaki Iida, Haruka Selenium Content in Seafood in Japan |
| author_facet |
Yamashita, Yumiko Yamashita, Michiaki Iida, Haruka |
| author_sort |
Yamashita, Yumiko |
| title |
Selenium Content in Seafood in Japan |
| title_short |
Selenium Content in Seafood in Japan |
| title_full |
Selenium Content in Seafood in Japan |
| title_fullStr |
Selenium Content in Seafood in Japan |
| title_full_unstemmed |
Selenium Content in Seafood in Japan |
| title_sort |
selenium content in seafood in japan |
| description |
Selenium is an essential micronutrient for humans, and seafood is one of the major selenium sources, as well as red meat, grains, eggs, chicken, liver and garlic. A substantial proportion of the total amount of selenium is present as selenium containing imidazole compound, selenoneine, in the muscles of ocean fish. In order to characterize the selenium content in seafood, the total selenium levels were measured in the edible portions of commercially important fish and shellfish species. Among the tested edible portions, alfonsino muscle had the highest selenium levels (concentration of 1.27 mg/kg tissue). High levels of selenium (1.20–1.07 mg/kg) were also found in the salted ovary products of mullet and Pacific herring. In other fish muscles, the selenium levels ranged between 0.12 and 0.77 mg/kg tissue. The selenium levels were closely correlated with the mercury levels in the white and red muscles in alfonsino. The selenium content in spleen, blood, hepatopancreas, heart, red muscle, white muscle, brain, ovary and testis ranged between 1.10 and 24.8 mg/kg tissue in alfonsino. |
| publisher |
MDPI |
| publishDate |
2013 |
| url |
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3635200/ |
| _version_ |
1611972470766567424 |