Selenium in Foods

摘要: Publisher Summary The chapter discusses the research on Selenium in foods, its chemical speciation, geographic variation and various other factors. Analytical methods for analysis of Se foods include fluorometry, atomic absorption spectrophotometry, neutron activation analysis, proton-induced x-ray emission measurement, double isotope dilution method. occurs proteins as analogs amino acids, plants selenomethoinine animals selenocysteine. Geographic selenium content is discussed. variations are due to geographical differences amount availabilities soils. plant origin can vary within a particular region according specific climatic conditions such growth, maturity at harvest crop yield. livestock diets reflect status locally produced feedstuffs animal products. liquid formula varies combination ingredients used those ingredients. Utilization dietary explained. It net result physiological metabolic processes that convert portion ingested food into metabolically active form, necessary function. Three approaches evaluate relative efficacy known amounts human Focus further should be improve characterization core understand factors affecting bioavailability from meals health hazards associated with low high intake Selenium.