Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review.
Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review.
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DOI：
10.1021/acs.jafc.0c00172
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发表时间：
2020-04-08
影响因子：
6.1
通讯作者：
Businelli D
中科院分区：
文献类型：
--
作者：
D'Amato R;Regni L;Falcinelli B;Mattioli S;Benincasa P;Dal Bosco A;Pacheco P;Proietti P;Troni E;Santi C;Businelli D
硒（Se）是一种重要的微量营养素，因为它参与了许多生理和代谢过程。人体硒的摄入量通常很低，很少过量，其生物利用度也取决于其化学形式，其中有机硒在摄入后最容易获得。人类硒的主要膳食来源以植物为代表，因为许多物种能够在可食用部位（叶、花、水果、种子和芽）或加工后（油、酒等）代谢和积累有机硒。最近有无数研究调查了植物的硒生物强化，以生产富硒食物，并引发次生代谢物的产生，如果将其纳入饮食中，可能对人类健康有益。此外，饲喂动物富硒饲料可能提供富硒肉。本工作回顾了最近关于植物和动物来源的富硒食品的营养概况的文献。
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.
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影响因子：
6.1
作者：
Chen, LC;Yang, FM;Pan, GX
通讯作者：
Pan, GX
影响因子：
8.8
作者：
Banuelos, Gary S.;Arroyo, Irvin;Freeman, John L.
通讯作者：
Freeman, John L.
影响因子：
4.3
作者：
Businelli, Daniela;D'Amato, Roberto;Tei, Francesco
通讯作者：
Tei, Francesco
影响因子：
1.9
作者：
Arscott, Sara;Goldman, Irwin
通讯作者：
Goldman, Irwin
影响因子：
3.7
作者：
D'Amato R;Proietti P;Onofri A;Regni L;Esposto S;Servili M;Businelli D;Selvaggini R
通讯作者：
Selvaggini R