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Cooking and co-ingested polyphenols reduce in vitro methylmercury bioaccessibility from fish and may alter exposure in humans.
Sci Total Environ. 2018 Mar;616-617:863-874. doi: 10.1016/j.scitotenv.2017.10.236. Epub 2017 Oct 31.
Sci Total Environ. 2018.
PMID: 29096961
Effects of Speciation, Cooking and Changes in Bioaccessibility on Methylmercury Exposure Assessment for Contrasting Diets of Fish and Marine Mammals.
Charette T, Kaminski G, Rosabal M, Amyot M.
Charette T, et al.
Int J Environ Res Public Health. 2021 Mar 4;18(5):2565. doi: 10.3390/ijerph18052565.
Int J Environ Res Public Health. 2021.
PMID: 33806562
Free PMC article.
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Mapping metal (Hg, As, Se), lipid and protein levels within fish muscular system in two fish species (Striped Bass and Northern Pike).
Charette T, Rosabal M, Amyot M.
Charette T, et al.
Chemosphere. 2021 Feb;265:129036. doi: 10.1016/j.chemosphere.2020.129036. Epub 2020 Nov 19.
Chemosphere. 2021.
PMID: 33272671
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Assessment of In Vitro Bioaccessibility and In Vivo Oral Bioavailability as Complementary Tools to Better Understand the Effect of Cooking on Methylmercury, Arsenic, and Selenium in Tuna.
Charette T, Bueno Dalto D, Rosabal M, Matte JJ, Amyot M.
Charette T, et al.
Toxics. 2021 Feb 3;9(2):27. doi: 10.3390/toxics9020027.
Toxics. 2021.
PMID: 33546146
Free PMC article.
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