Selenium microelement

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. 

The essential microelements are only required in trace amounts (see also p.2). This group includes iron (Fe), zinc (Zn), manganese (Mn), copper (Cu), cobalt (Co), chromium (Cr), selenium (Se), and molybdenum (Mo). Fluorine (F) is not essential for life, but does promote healthy bones and teeth. It is still a matter of controversy whether vanadium, nickel, tin, boron, and silicon also belong to the essential trace elements. 

Undemutrition during fetal and early life impacts upon the development of the immune organs and appears to diminish cellular immunity and increase the risk of atopic disorders during childhood (Langley-Evans and Carrington 2006). The references confirm that many food components have a beneficial impact on various elements of the immune system. Proteins, some fats, vitamins (A, B6, E, and folic acid), macro- and microelements (zinc, iron, selenium, and copper), and certain bacteria (probiotic bacteria), for example, have a considerable effect on the immune system. 

Deficiency of selenium (Se) influences the concentration of vitamin E. The latter is an antioxidant and protects membranes from oxidation. The ability of Se to protect organisms from the poisoning with Hg or Cd are well known. The normal concentration of this microelement is 0.09-0.2 mkg/cm. Interestingly, the concentration of Se in the blood of New Zealanders shows a decrease (0.068 mkg/cm ). 

From time immemorial, humans have used fish as food. Fish are a source of highly nutritive protein vitamins A, D, and particularly B calcium, phosphorus, rare microelements (iodine, selenium, fluorine) and lipids (fats and oils) that have particularly beneficial health effects. Medical doctors, nutritionists, and scientists have acknowledged these qualities, particularly during the past two decades. However, the correct conclusions could have been drawn much earlier in view of the fact that, 2000 years ago, it was the fish and bread that were multiplied by Jesus who gave them to the listening crowd. 

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