Selenium foods

C. B Hymer, J. A. Caruso, Evaluation of yeast-based selenium food supplements using HPLC-ICP MS, J. Anal. Atom. Spectrom., 15 (2000), 1531D1539. 

Smrkolj, P, Pograjc, L., Hlastan-Ribic, C., and Stibilj, V. 2005. Selenium content in selected Slovenian foodstuffs and estimated daily intakes of selenium. Food Chemistry, 90 691-7. 

Chhabra SK, Rao AR. 1994. Translactational exposure oi l j mouse pups to selenium. Food Chem Toxicol 32(6) 527-531. 

Efficient homeostatic controls of mammalians generally prevent serious toxicity from ingestion of the mineral nutrients. Toxicity may occur under conditions far removed from those of nutritional significance or for individuals suffering from some pathological conditions. Because of very low concentrations in foods, the trace elements are not toxic under normal nutritional conditions. Exceptions are selenium and iron (162). 

There are numerous synthetic and natural compounds called antioxidants which regulate or block oxidative reactions by quenching free radicals or by preventing free-radical formation. Vitamins A, C, and E and the mineral selenium are common antioxidants occurring naturally in foods (104,105). A broad range of flavonoid or phenoHc compounds have been found to be functional antioxidants in numerous test systems (106—108). The antioxidant properties of tea flavonoids have been characterized using models of chemical and biological oxidation reactions. 

Bakers inactive dry yeast is also widely used in the food industry. This yeast may be grown specifically as a food supplement and consequently there is a choice in its composition by varying growth conditions and feedstock makeup. It can possibly produce high levels of nicotinic acid and thiamin, the cmde protein content can be raised to 50—55% and it can be used as a vehicle for the incorporation of micronutrients such as selenium or chromium into the diet. 

Iodine in drinking water Iodine in food produets Selenium in drinking water... 

Selenium is a vital microelement for people. It has dual properties. Selenium is an essential nutrient at low concentration levels and it becomes toxic at higher concentration levels. Deficiency of selenium results in weakness and hard diseases. Selenium is a building material of many hormones and ferments it neutralizes free radicals, radioactive radicals in organism. The range of selenium safety concentration in food and water is very narrow. The daily normal amount of human consumption of selenium is 10-20 p.g, maximum safe concentration of selenium in water is 5-10 p.g/1. It becomes toxic at 20-30 p.g and bigger content in different objects. 

R. J. Shamberger, Biochemistry of Selenium, Plenum Press, New York, 1983, 334 pp. C. Reilly, Selenium in Food and Health, Blackie, London, 1996, 338 pp. 

A novel TLC spectrofluorometric method for identification and determination of selenium in different food samples of animal and vegetable origin has been proposed [30]. The procedure involves the digestion of food sample (1 to 5 g) in the presence of cone. HNO3 (5 ml), 70% HCIO4 (10 ml), and FIjO (10 ml) in a 250-ml Kjeldahl flask reduction of Se(VI) into Se(IV) complexation of the isolated selenium with 23-diaminonaphthene (DAN) extraction of the resultant Se—DAN complex with cyclohexane and spectrofluorometric determination followed by confirmation of the presence of Se in the sample by TLC using thin layers of MN-300 cellulose powder. 

Burger J, Gochfeld M. 1996b. Heavy metal and selenium levels in birds at Agassiz National Wildlife Refuge, Minnesota food chain differences. Environ Monit Assess 43 267-282. 

The selenium species that are drawing most attention are Se(IV) and Se(VI) in water and sediments, and the biomethylated products (dimethylselenide and dimethyldi-selenide) that are spread into the environment (Camara et al. 1995). Se-species in food (including Se-cysteine and other species in yeast) are in the limelight (Crews 1998) because of their beneficial effect on human health and their increasing use as nutraceuticals. 

Crews H (1998) Spedation of trace elements in foods, with special reference to cadmium and selenium is it necessary. Spectrochim Acta 533 213-219. 

Dabeka, R. W. and McKenzie, A. D. (1991). Graphite furnace atomic absorption spectromet-ric determination of selenium in foods after sequential wet digestion with nitric acid, dry ashing and coprecipitation with palladium. Can. J. Appl. Spectrosc. 36,123-126. 

Sulfide ores usually contain small amounts of mercury, arsenic, selenium, and tellurium, and these impurities volatilize during the ore treatment. All the volatilized impurities, with the exception of mercury, are collected in the dust recovery systems. On account of its being present in low concentrations, mercury is not removed by such a system and passes out with the exit gases. The problem of mercury contamination is particularly pertinent to zinc plants since the sulfidic ores of zinc contain traces of mercury (20-300 ppm). The mercury traces in zinc sulfide concentrates volatilize during roasting and contaminate the sulfuric acid that is made from the sulfur dioxide produced. If the acid is then used to produce phosphatic fertilizers, this may lead to mercury entering the food chain as a contaminant. Several processes have been developed for the removal of mercury, but these are not yet widely adopted. 

Whanger PD, Ip C, Polan CE, Uden PC and Welbaum G. 2000. Tumorigenesis, metabolism, speciation, bioavailability, and tissue deposition of selenium in selenium-enriched ramps (Allium tricoccum). J Agric Food Chem 48(11) 5723-5730. 

Used industrially as a chemical intermediate in the production of rayon, carbon tetrachloride, xanthogenates, flotation agents, and pesticides used in the cold vulcanization of vulcanized rubber, in adhesive compositions for food packaging as a solvent for phosphorus, sulfur, selenium, bromine, iodine, fats, resins, rubbers, waxes, lacquers, camphor, resins and in the production of optical glass, paints, enamels, varnishes, paint removers, tallow, putty preservatives, rubber cement, soil disinfectants, explosives, rocket fuel, and electronic vacuum tubes. 

Saiki, M.K., M.R. Jennings, and W.G. Brumbaugh. 1993. Boron, molybdenum, and selenium in aquatic food chains from the lower San Joaquin River and its tributaries, California. Arch. Environ. Contam. Toxicol. 24 307-319. 

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