Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review.
fruit
meat
metabolite
micronutrient
speciation
vegetable
Journal
Journal of agricultural and food chemistry
ISSN: 1520-5118
Titre abrégé: J Agric Food Chem
Pays: United States
ID NLM: 0374755
Informations de publication
Date de publication:
08 Apr 2020
08 Apr 2020
Historique:
pubmed:
18
3
2020
medline:
11
11
2020
entrez:
18
3
2020
Statut:
ppublish
Résumé
Selenium (Se) is an important micronutrient for living organisms, since it is involved in several physiological and metabolic processes. Se intake in humans is often low and very seldom excessive, and its bioavailability depends also on its chemical form, with organic Se as the most available after ingestion. The main dietary source of Se for humans is represented by plants, since many species are able to metabolize and accumulate organic Se in edible parts to be consumed directly (leaves, flowers, fruits, seeds, and sprouts) or after processing (oil, wine, etc.). Countless studies have recently investigated the Se biofortification of plants to produce Se-enriched foods and elicit the production of secondary metabolites, which may benefit human health when incorporated into the diet. Moreover, feeding animals Se-rich diets may provide Se-enriched meat. This work reviews the most recent literature on the nutraceutical profile of Se-enriched foods from plant and animal sources.
Identifiants
pubmed: 32181658
doi: 10.1021/acs.jafc.0c00172
pmc: PMC7997367
doi:
Substances chimiques
Trace Elements
0
Selenium
H6241UJ22B
Types de publication
Journal Article
Review
Langues
eng
Sous-ensembles de citation
IM
Pagination
4075-4097Références
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