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Evaluation and comparison of the in vitro and in vivo bioavailability of mercury species in various types of seafood for assessing seafood mercury risks
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DOI：10.1016/j.hazadv.2026.101483.png)
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Abstract
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• Bioavailability of Hg species in various seafood matrices was evaluated in vitro and in vivo simultaneously. • In vitro bioavailability of Hg in seafood vary along with both the seafood matrix and the Hg species. • In vivo bioavailability of Hg in seafood is primarily dependent on Hg species rather than the seafood matrix. • Applicable bio-availabilities of Hg species were obtained for accurate evaluation of the health risks of seafood Hg.
Keywords:
Mercury
Organic mercury
Seafood
Risk assessment
Bioavailability
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