Bioaccessibility of selenium, selenomethionine and selenocysteine from foods and influence of heat processing on the same.

@article{Khanam2016BioaccessibilityOS,
  title={Bioaccessibility of selenium, selenomethionine and selenocysteine from foods and influence of heat processing on the same.},
  author={Anjum Khanam and Kalpana Platel},
  journal={Food chemistry},
  year={2016},
  volume={194},
  pages={1293-9}
}
Selenium (Se) is an essential nutrient with diverse physiological functions. The selenium content of commonly consumed cereals, pulses and green leafy vegetables (GLV) was determined. Bioaccessibility of Se, and its organic forms selenomethionine (SeMet), and selenocysteine (SeCys2) was also examined, and the effect of heat processing on the same was studied. The bioaccessibility of Se in cereals ranged from 10% to 24%, that of pulses was between 12% and 29%, and of GLV, 10-31%. The… CONTINUE READING

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