Artykuł w czasopiśmie
Brak miniatury
Licencja
ClosedAccessDostęp zamknięty
 

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

Uproszczony widok
dc.abstract.enInterest 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.
dc.affiliationUniwersytet Warszawski
dc.contributor.authorSentkowska, Aleksandra
dc.contributor.authorPyrzyńska, Krystyna
dc.date.accessioned2024-01-26T07:31:00Z
dc.date.available2024-01-26T07:31:00Z
dc.date.issued2021
dc.description.financePublikacja bezkosztowa
dc.description.number8
dc.description.volume61
dc.identifier.doi10.1080/10408398.2020.1758027
dc.identifier.issn1040-8398
dc.identifier.urihttps://repozytorium.uw.edu.pl//handle/item/119558
dc.identifier.weblinkhttps://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1758027
dc.languageeng
dc.pbn.affiliationchemical sciences
dc.relation.ispartofCritical Reviews in Food Science and Nutrition
dc.relation.pages1340-1352
dc.rightsClosedAccess
dc.sciencecloudnosend
dc.subject.enBioavailability
dc.subject.enplant foods
dc.subject.enselenium
dc.subject.enspeciation analysis
dc.titleSelenium in plant foods: speciation analysis, bioavailability, and factors affecting composition
dc.typeJournalArticle
dspace.entity.typePublication