Selenium in plant foods: speciation analysis, bioavailability, and factors affecting composition

Interest in selenium has been increasing over the past few decades with growing knowledge of its importance to overall health. The ability of several plants to accumulate and transform inorganic selenium forms into its bioactive organic compounds has important implications for human nutrition and health. In this review, we present the studies carried out during the last decade to characterize selenium species produced by different plant foods. Attention is also paid to the effect of selenium treatment on chemical composition and antioxidant properties of plants.

Automated summary

Interest in selenium has been growing in recent decades due to its importance to overall health, particularly the ability of plants to convert inorganic selenium into bioactive organic compounds. Recent studies have focused on characterizing selenium species in plant foods and the effects of selenium treatment on plant chemical composition and antioxidant properties.