Determination of hydrogen cyanide (HCN) bioavailability after food consumption

Concepts

• york
• research and development
• food consumption
• hcn bioavailability
• consumption
• different food types
• hydrogen cyanide
• hcn
• hcn) bioavailability
• the bioavailability

Location

Description

Tenders are invited to carry out an investigation using an in vitro gut model and/or in silico research methods to determine the bioavailability of hydrogen cyanide in bitter apricot kernels, linseed, almonds, cassava root, marzipan, persipan and tapioca following consumption. It is proposed that tenders carry out an investigation in two parts, with preliminary studies used to identify the levels of CNGs, enzymes and HCN in different food types, and a secondary in vitro or in silico model to consider the effects of the gut on HCN bioavailability

Award Detail

CPV Codes

• 73000000 - Research and development services and related consultancy services

Indicators

• Contract is suitable for SMEs.
• Contract is suitable for VCOs.