Biovailability of selenium from fish yeast and selenate A comparative study in humans using stable isotopes

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Fox, T.E.

Heuvel, E.G.H.M. van den

Atherton, C.A.

Dainty, J.R.

Lewis, D.J.

Langford, N.J.

Crews, H.M.

Luten, J.B.

Lorentzen, M.

Sieling, F.W.

Aken-Schneyder, P. van

Hoek, M.

Kotterman, M.J.J.

Dael, P. van

Firweather-Tail, S.J.
Topics






































































Biosynthetic labellingRetentionSelenium absorptionStable isotopesselenateseleniumstable isotopeisotopeselenic acidseleniumselenium derivativeabsorptionadultarticlebioavailabilitycomparative studycontrolled studydietary intakeEuropefishfood analysisfood compositionfood intakefood processinghumanhuman experimentkidney clearancemalemealNetherlandsnormal humannutrient contentnutritional statusquantitative analysistroutyeastadolescentanimalbioavailabilitychemistryclinical trialcontrolled clinical trialcookingfecesintestine absorptionmetabolismmiddle agedmulticenter studyphysiologyrandomized controlled trialSaccharomyces cerevisiaesea foodtrouturineSalmonidaeAdolescentAdultAnimalsBiological AvailabilityCookeryFecesFish ProductsHumansIntestinal AbsorptionIsotopesMaleMiddle AgedSaccharomyces cerevisiaeSeleniumSelenium CompoundsTrout
TNO Identifier
953723
Repository link
https://resolver.tno.nl/uuid:8a70798d-ee32-46a6-93b5-5797fc954c49
DOI
https://dx.doi.org/10.1038/sj.ejcn.1601787
ISSN
09543007
Source
European Journal of Clinical Nutrition, 58(2), pp. 343-349.
Pages
343-349
Files
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