Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review-Reference-Cited by-同舟云学术

Iodine from brown algae in human nutrition, with an emphasis on bioaccessibility, bioavailability, chemistry, and effects of processing: A systematic review

Published:2022-03 Issue:2 Volume:21 Page:1517-1536
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Blikra Marthe Jordbrekk¹^ORCID,Henjum Sigrun²,Aakre Inger³^ORCID

Affiliation:

1. Department of Processing Technology Seafood Division Nofima AS Stavanger Norway

2. Department of Nursing and Health Promotion Oslo Metropolitan University (OsloMet) Oslo Norway

3. Department of Seafood and Nutrition Institute of Marine Research Bergen Norway

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12918

Reference88 articles.

1. Commercially available kelp and seaweed products – valuable iodine source or risk of excess intake?

2. Thyroid Function among Breastfed Children with Chronically Excessive Iodine Intakes

3. Iodine Status and Thyroid Function in a Group of Seaweed Consumers in Norway

4. Language delay and poorer school performance in children of mothers with inadequate iodine intake in pregnancy: results from follow-up at 8 years in the Norwegian Mother and Child Cohort Study

5. Elemental composition and bioaccessibility of three insufficiently studied Azorean macroalgae

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