Journal
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Volume 57, Issue 4, Pages 805-833Publisher
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2014.934437
Keywords
Foodstuff; bioavailability; bioaccessibility; bioactivity; in vivo and in vitro tests; nutrient content; food processing
Categories
Funding
- Xunta de Galicia (Programa de Consolidacion y Estructuracion de Unidades de Investigacion Competitivas [GRC2013-047]
- Ministerio de Ciencia y Tecnologia [AGL-2006-11034]
Ask authors/readers for more resources
The assessment of selenium and selenium species bioavailability in foodstuff is of special concern on the context of human nutrition. In vivo (human and animal), and in vitro tests are important approaches for estimating the bioavailability of toxic and essential compounds to humans. An overview on in vivo and in vitro bioavailability assays for releasing selenium and selenium species in foodstuffs is summarized. Se and Se species content in a foodstuff critically influence Se bioavailability and bioactivity to humans and animals. Se bioavailability is affected by foodstuff-matrix major composition and minor components. Foodstuffs processing and/or treatments could enhancement or decrease Se bioavailability. Experimental conditions such as the selection of healthy status of examined people (in in vivo humans approaches), the selection of animal model (in vivo animals approaches), or the selection of GI conditions (in in vitro tests) could determines the results. Thus, international standardized protocol for in vivo and in vitro approaches assessment is mandatory.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available