Bioavailability of selenium from meat and broccoli as determined by retention and distribution of 75Se

Biological Trace Element Research
J W FinleyBrian R Gregoire

Abstract

The concentration of selenium (Se), an essential nutrient, is variable in foods, depending, in part, on how and where foods are produced; some foods accumulate substantial amounts of Se when produced on high-Se soils. The chemical form of Se also differs among foods. Broccoli is a Se-accumulating plant that contains many methylated forms of Se, and Se bioavailability from broccoli has been reported to be low. Red meats such as pork or beef could accumulate Se when the animal is fed high-Se diets, and Se from such meats has been reported to be highly bioavailable for selenoprotein synthesis. In a further attempt to characterize the utilization of Se from broccoli and meats such as pork or beef, we have fed rats diets adequate (0.1 microg Se/g diet) in Se or high in Se (1.5 microg S/g diet), with the Se source being either high-Se broccoli or beef. Rats were then given test meals of broccoli or pork intrinsically labeled with 75Se. When dietary Se was nutritionally adequate (0.1 microg/g diet), more 75Se from pork than broccoli was retained in tissues; however, there were no significant differences in whole-body retention when dietary Se was high (1.5 microg/g diet). A significantly greater percentage of 75Se from broccoli than p...Continue Reading

Citations

Jul 11, 2006·Analytical and Bioanalytical Chemistry·Emmie DumontRita Cornelis
Apr 14, 2010·European Journal of Nutrition·S LetsiouC Stefanadis
Mar 23, 2011·Journal of Agricultural and Food Chemistry·Silvio J RamosLi Li
Jun 2, 2011·Journal of Epidemiology·Francesca ValentFabio Barbone
Jul 29, 2008·The Science of the Total Environment·Miguel Navarro-Alarcon, Carmen Cabrera-Vique
Apr 22, 2015·Critical Reviews in Food Science and Nutrition·Jorge Moreda-PiñeiroPilar Bermejo-Barrera
Dec 19, 2014·Endocrine·Leonidas H Duntas, Salvatore Benvenga
Apr 1, 2006·Nutrition Reviews·John W Finley
Feb 14, 2006·The British Journal of Nutrition·J ArnaudS Hercberg

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