@article{oai:osaka-aoyama.repo.nii.ac.jp:00000027,
 author = {片山, 眞之},
 journal = {大阪青山大学紀要, Journal of Osaka Aoyama University},
 month = {Mar},
 note = {40019018210, Dried Hijiki, Sargassum fusiforme, is rich in nutritionally beneficial minerals such as calcium (Ca), iron (Fe), magnesium (Mg) and zinc (Zn). 　The concentration of arsenic (As) in Hijiki is also found to be higher than that in most other classes of seaweeds. 　Japanese people traditionally had eaten Hijiki since ancient times, thus their biological behavior is a subject to be elucidated.
　 We incubated water-swollen Hijiki in the presence of digestive enzymes (pepsin and pancreatin) in vitro, and studied time courses of the dissolution of arsenic (As) into water. 　The amount of arsenic dissolved by the digestive enzymes was not so high; thus the augmentation of arsenic absorption via the digestive tract by the digestive enzymes is not likely. 　When Hijiki is ingested, the arsenic retained in Hijiki after water-soaking would be mostly excreted into the feces.
　 The other minerals loosed by water-soaking as the pre-cooking process could be supplied by co-cooking with several food stuffs, as found in Japan’s traditional dishes.
　 The concentrations of various minerals in members of several classes used as foodstuffs, such as Phaeophyceae (brown algae), Rhodophyceae (red algae), Chlorophyceae (green algae), Ulvophyceare and Cyanophyceae (blue green algae) were referred.},
 pages = {1--8},
 title = {ヒジキ(海洋性褐藻類)のカルシウム(Ca),鉄(Fe),マグネシウム(Mg),亜鉛(Zn),ヒ素(As)の挙動について},
 volume = {3},
 year = {2010},
 yomi = {カタヤマ, マサユキ}
}