Variability of Iodine Content in Common Commercially Available Edible Seaweeds-Reference-Cited by-同舟云学术

Variability of Iodine Content in Common Commercially Available Edible Seaweeds

Published:2004-10 Issue:10 Volume:14 Page:836-841
ISSN:1050-7256
Container-title:Thyroid
language:en
Short-container-title:Thyroid

Author:

Teas Jane¹,Pino Sam²,Critchley Alan³,Braverman Lewis E.⁴

Affiliation:

1. Department of Health Promotion Education and Behavior, Norman J. Arnold School of Public Health, University of South Carolina and the South Carolina Cancer Center, Columbia, South Carolina.

2. Iodine Research Laboratory, Section of Endocrinology, Diabetes and Nutrition, Department of Medicine, Boston University School of Medicine, Boston, Massachusetts.

3. Process Development, Degussa Food Ingredients, Business Line Degussa Texturant Systems, Baupte, France.

4. Section of Endocrinology, Diabetes and Nutrition, Department of Medicine, Boston University School of Medicine, Boston, Massachusetts.

Publisher

Mary Ann Liebert Inc

Subject

Endocrinology,Endocrinology, Diabetes and Metabolism

Link

https://www.liebertpub.com/doi/pdf/10.1089/thy.2004.14.836

Reference25 articles.

1. Discovery and Early Uses of Iodine

2. The effect of dietary seaweeds on 7,12-dimethylbenz[a]anthracene-induced mammary tumorigenesis in rats

3. Effect of dietary kelp on lipid peroxidation and glutathione peroxidase activity in livers of rats given breast carcinogen DMBA

4. Wakame Seaweed Suppresses the Proliferation of 7,12-Dimethylbenz(a)-anthracene-induced Mammary Tumors in Rats

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