Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand

• Main Authors: Alongkote Singhato, Kunchit Judprasong, Piyanut Sridonpai, Nunnapus Laitip, Nattikarn Ornthai, Charun Yafa, Chanika Chimkerd
• Other Authors: Faculty of Medicine Ramathibodi Hospital, Mahidol University
• Format: Article
• Published: 2022
• Subjects: Agricultural and Biological Sciences; Health Professions; Immunology and Microbiology; Social Sciences
• Online Access: https://repository.li.mahidol.ac.th/handle/123456789/72953
• Institution: Mahidol University

Although fish are good sources of selenium (Se), an essential trace element for the human body, very limited data exist on Se content in commonly consumed fish in Thailand. Consequently, this study investigated selenium content and the effect of cooking among 10 fish species (5 freshwater and 5 mari...