Journal
JOURNAL OF FOOD SCIENCE
Volume 84, Issue 10, Pages 3027-3036Publisher
WILEY
DOI: 10.1111/1750-3841.14727
Keywords
anthocyanins; flavonoids compounds; liver injury; phenolics compounds; radish sprouts; selenium
Categories
Funding
- National Natural Science Foundation of China [31801849]
- Jiangsu Provincial Natural Science Foundation of China [BK20180522]
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This study aimed to investigate the effect of Se (Selenium) treatment on nutritional quality in radish sprouts. The results showed that 15 mu M sodium selenite significantly increased phenolics compounds, flavonoids compounds, anthocyanins, and some essential amino acid content, while improving the total antioxidant capacity of radish sprouts. Besides, the Se-enriched radish sprouts significantly alleviated the liver damage caused by carbon tetrachloride (CCl4) in mice and improved the antioxidant capacity of the liver in mice, whereas the Se-enriched radish sprouts alleviated the inflammatory reaction and apoptosis caused by CCl4. These results imply that Se-enriched radish sprouts have a positive impact on mice with CCl4-induced liver injury, and that in future Se-enriched radish sprouts could be developed into an effective food and health care product for the liver injury prevention. Practical Application Because selenium is an essential trace element in the human body, selenium-enriched sprouts can help eliminate free radicals in the body, relieve aging, and selenium-deficient diseases. They are easy to grow and have low costs. Hence, selenium-enriched sprouts have a great potential of being widely consumed.
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