Broccoli selenium

Results of the second experiment (Table 3) show that Se-enriched broccoli sprouts have properties similar to enriched broccoli florets that contain SeMSC as the predominant form of Se (13). Consumption of Se from high-Se broccoli sprouts, as compared to Se from selenite, resulted in a significant decrease in the number of aberrant crypts. Additional experimentation is needed to determine whether the decrease in carcinogenesis is a result primarily of the presence of SeMSC, and if there is a correlation between SeMSC content in enriched plants and the reduction of carcinogenesis. If such a correlation is established, then the SeMSC content of various enriched plants could be used to screen for the greatest efficacy in tumor reduction. Se-enriched broccoli appears to be similar to enriched broccoli florets, for which the predominant form of selenium was also shown to be SeMSC (13). 

Recoupling Cancer-Protective Properties of Angle-Spinning NMR High-Selenium Broccoli A Class II Aldolase MimH ... 

M. T. Roberge, A. J. Borgerding, J. W. Finley, Speciation of selenium compounds from high selenium broccoli is affected by the extracting solution, J. Agric. Food Chem., 51 (2003), 4191D4197. 

J. W. Finley, C. D. Davis, Y. Feng, Selenium from high-selenium broccoli is protective against colon cancer, J. Nutr., 130 (2000), 2384D2389. 

Pedrero, Z., Elvira, D., Camara, C., Madrid, Y. Selenium transformation studies during Broccoli (Brassica oleracea) growing process by liquid chromatography-inductively coupled plasma mass spectrometry (LC-ICP-MS). Anal. Chim. Acta 596, 251-256 (2007)... 

Se-enriched plants may be divided into two broad groups [199], i.e. selenium accumulators and/or selenium non-accumulators. Selenium-accumulating plants can be divided into three subgroups selenite-accumulators (broccoli and cucumber), selenomethionine accumulators (grains such as wheat, and mushrooms) and iS e-methyl selenomethionine accumulators (garlic and onion) [200]. 

A comparison of absorption of selenium by selenium-depleted rats after oral administration of sodium selenate, selenomethionine, or methyl selenocysteine (from high-selenium broccoli) found that gross absorption of selenium from methyl selenocysteine was significantly lower (85%) than from sodium selenate or selenomethionine (91%), further, true selenium absorption adjusted for urinary excretion was significantly different for methyl selenocysteine, sodium selenate, and selenomethionine, with the lowest absorption for methyl selenocysteine and the highest for selenomethionine (Finley 1998). Absorption of selenium from selenomethionine was not significantly lower than from sodium selenate. 

A comparison of distribution of selenium in selenium-depleted rats after oral administration of sodium selenite, sodium selenate, selenomethionine, or methyl selenocysteine (from high-selenium broccoli) revealed that the rate of restoration of selenium in the liver and muscle was significantly slower for... 

Finley JW. 1998. The absorption and tissue distribution of selenium from high-selenium broccoli are different from selenium from sodium selenite, sodium selenate, and selenomethionine as determined in selenium-deficient rats. J Agric Food Chem 46 3702-3707. 

Finley JW, Davis CD, Feng Y. 2000. Selenium from high selenium broccoli protects rats from colon cancer. J Nutr 130 2384-2389. 

Findley, J.W. and Dayis, C.D., Selenium (Se) from high-selenium broccoli is utilized differently than selenite, selenate and selenomethionine, but is more effectiye in inhibiting colon carcinogenesis. Biofactors, 14, 191-196, 2001. 

Selenium is an essential trace mineral that works in tandem with vitamin E to combat oxidative stress. You will find both vitamin E and selenium in barley, brown rice, broccoli, Brussels sprouts, gar-banzo beans, pumpkin, and pinto beans. 

Keck, A.S. and Finley, J.W. 2006. Aqueous extracts of selenium-fertilized broccoli increase selenoprotein activity and inhibit DNA single-strand breaks, but decrease the activity of quinone reductase inHepa lclc7 ceWs. Food and Chemical Toxicology, 44(5), 695-703. doi 10.1016/j. fct.2005.10.002. 

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