ICP-MS for the determination of selenium bioavailability from seafood and effect of major food constituents

► In-vitro bioavailability of Se from seafood was assessed by a simulated dialysis method. ► Low bioavailability percentages (4.0% to 13%) were assessed for fish and mollusk. ► High bioavailability percentages (48% to 100%) were assessed for seaweeds. ► Se bioavailability exhibits a positive correlation with carbohydrate and fiber contents. ► Se bioavailability exhibits a negative correlation with the protein content.