The absorption of iodide and iodate by celery and their bioavailability

Using hydroponics cultivating system,we studied the characteristics of iodine(iodide or iodate) absorption by celery,and their bioavailability after cooking in comparison to iodized salt.Our results show that the iodine content in celery increased with increasing iodine concentration in the hydroponic solution.The absorption rate of different iodine species by celery varies under different iodine source concentrations.After 90 seconds of stir frying at 100~160 ℃,54.80%~80.34% of iodine from iodized salt added the celery was lost,in comparison to the 3.00%~40.77% iodine loss rate of iodine-enriched celery treated under the same condition.After boiling for 5 minutes at 100 ℃,only 1.56% and 29.03% of the iodine from added iodized salt were retained in celery and soup respectively,whereas 85.26% iodine retaining rate in iodine-enriched celery.The addition of vinegar causes a significant loss of inorganic iodine in iodized salt,but does not affect the bioavailability of iodine in iodine-enriched celery.