Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review

Autores
D'Amato, Roberto; Regni, Luca; Falcinelli, Beatrice; Mattioli, Simona; Benincasa, Paolo; Dal Bosco, Alessandro; Pacheco, Pablo Hugo; Proietti, Primo; Troni, Elisabetta; Santi, Claudio; Businelli, Daniela
Año de publicación
2020
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Selenium (Se) is an important micronutrient for living organisms, since it is involved in several physiological and metabolic processes. Se intake in humans is often low and very seldom excessive, and its bioavailability depends also on its chemical form, with organic Se as the most available after ingestion. The main dietary source of Se for humans is represented by plants, since many species are able to metabolize and accumulate organic Se in edible parts to be consumed directly (leaves, flowers, fruits, seeds, and sprouts) or after processing (oil, wine, etc.). Countless studies have recently investigated the Se biofortification of plants to produce Se-enriched foods and elicit the production of secondary metabolites, which may benefit human health when incorporated into the diet. Moreover, feeding animals Se-rich diets may provide Se-enriched meat. This work reviews the most recent literature on the nutraceutical profile of Se-enriched foods from plant and animal sources.
Fil: D'Amato, Roberto. Università di Perugia; Italia
Fil: Regni, Luca. Università di Perugia; Italia
Fil: Falcinelli, Beatrice. Università di Perugia; Italia
Fil: Mattioli, Simona. Università di Perugia; Italia
Fil: Benincasa, Paolo. Università di Perugia; Italia
Fil: Dal Bosco, Alessandro. Università di Perugia; Italia
Fil: Pacheco, Pablo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Proietti, Primo. Università di Perugia; Italia
Fil: Troni, Elisabetta. Università di Perugia; Italia
Fil: Santi, Claudio. Università di Perugia; Italia
Fil: Businelli, Daniela. Università di Perugia; Italia
Materia
FRUIT
MEAT
METABOLITE
MICRONUTRIENT
SPECIATION
VEGETABLE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/127884
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/127884
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive ReviewD'Amato, RobertoRegni, LucaFalcinelli, BeatriceMattioli, SimonaBenincasa, PaoloDal Bosco, AlessandroPacheco, Pablo HugoProietti, PrimoTroni, ElisabettaSanti, ClaudioBusinelli, DanielaFRUITMEATMETABOLITEMICRONUTRIENTSPECIATIONVEGETABLEhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1Selenium (Se) is an important micronutrient for living organisms, since it is involved in several physiological and metabolic processes. Se intake in humans is often low and very seldom excessive, and its bioavailability depends also on its chemical form, with organic Se as the most available after ingestion. The main dietary source of Se for humans is represented by plants, since many species are able to metabolize and accumulate organic Se in edible parts to be consumed directly (leaves, flowers, fruits, seeds, and sprouts) or after processing (oil, wine, etc.). Countless studies have recently investigated the Se biofortification of plants to produce Se-enriched foods and elicit the production of secondary metabolites, which may benefit human health when incorporated into the diet. Moreover, feeding animals Se-rich diets may provide Se-enriched meat. This work reviews the most recent literature on the nutraceutical profile of Se-enriched foods from plant and animal sources.Fil: D'Amato, Roberto. Università di Perugia; ItaliaFil: Regni, Luca. Università di Perugia; ItaliaFil: Falcinelli, Beatrice. Università di Perugia; ItaliaFil: Mattioli, Simona. Università di Perugia; ItaliaFil: Benincasa, Paolo. Università di Perugia; ItaliaFil: Dal Bosco, Alessandro. Università di Perugia; ItaliaFil: Pacheco, Pablo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; ArgentinaFil: Proietti, Primo. Università di Perugia; ItaliaFil: Troni, Elisabetta. Università di Perugia; ItaliaFil: Santi, Claudio. Università di Perugia; ItaliaFil: Businelli, Daniela. Università di Perugia; ItaliaAmerican Chemical Society2020-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/127884D'Amato, Roberto; Regni, Luca; Falcinelli, Beatrice; Mattioli, Simona; Benincasa, Paolo; et al.; Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review; American Chemical Society; Journal of Agricultural and Food Chemistry; 68; 14; 3-2020; 4075-40970021-8561CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/acs.jafc.0c00172info:eu-repo/semantics/altIdentifier/doi/10.1021/acs.jafc.0c00172info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-11-12T09:57:12Zoai:ri.conicet.gov.ar:11336/127884instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-11-12 09:57:13.062CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review
title Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review
spellingShingle Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review
D'Amato, Roberto
FRUIT
MEAT
METABOLITE
MICRONUTRIENT
SPECIATION
VEGETABLE
title_short Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review
title_full Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review
title_fullStr Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review
title_full_unstemmed Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review
title_sort Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review
dc.creator.none.fl_str_mv D'Amato, Roberto
Regni, Luca
Falcinelli, Beatrice
Mattioli, Simona
Benincasa, Paolo
Dal Bosco, Alessandro
Pacheco, Pablo Hugo
Proietti, Primo
Troni, Elisabetta
Santi, Claudio
Businelli, Daniela
author D'Amato, Roberto
author_facet D'Amato, Roberto
Regni, Luca
Falcinelli, Beatrice
Mattioli, Simona
Benincasa, Paolo
Dal Bosco, Alessandro
Pacheco, Pablo Hugo
Proietti, Primo
Troni, Elisabetta
Santi, Claudio
Businelli, Daniela
author_role author
author2 Regni, Luca
Falcinelli, Beatrice
Mattioli, Simona
Benincasa, Paolo
Dal Bosco, Alessandro
Pacheco, Pablo Hugo
Proietti, Primo
Troni, Elisabetta
Santi, Claudio
Businelli, Daniela
author2_role author
author
author
author
author
author
author
author
author
author
dc.subject.none.fl_str_mv FRUIT
MEAT
METABOLITE
MICRONUTRIENT
SPECIATION
VEGETABLE
topic FRUIT
MEAT
METABOLITE
MICRONUTRIENT
SPECIATION
VEGETABLE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Selenium (Se) is an important micronutrient for living organisms, since it is involved in several physiological and metabolic processes. Se intake in humans is often low and very seldom excessive, and its bioavailability depends also on its chemical form, with organic Se as the most available after ingestion. The main dietary source of Se for humans is represented by plants, since many species are able to metabolize and accumulate organic Se in edible parts to be consumed directly (leaves, flowers, fruits, seeds, and sprouts) or after processing (oil, wine, etc.). Countless studies have recently investigated the Se biofortification of plants to produce Se-enriched foods and elicit the production of secondary metabolites, which may benefit human health when incorporated into the diet. Moreover, feeding animals Se-rich diets may provide Se-enriched meat. This work reviews the most recent literature on the nutraceutical profile of Se-enriched foods from plant and animal sources.
Fil: D'Amato, Roberto. Università di Perugia; Italia
Fil: Regni, Luca. Università di Perugia; Italia
Fil: Falcinelli, Beatrice. Università di Perugia; Italia
Fil: Mattioli, Simona. Università di Perugia; Italia
Fil: Benincasa, Paolo. Università di Perugia; Italia
Fil: Dal Bosco, Alessandro. Università di Perugia; Italia
Fil: Pacheco, Pablo Hugo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - San Luis. Instituto de Química de San Luis. Universidad Nacional de San Luis. Facultad de Química, Bioquímica y Farmacia. Instituto de Química de San Luis; Argentina
Fil: Proietti, Primo. Università di Perugia; Italia
Fil: Troni, Elisabetta. Università di Perugia; Italia
Fil: Santi, Claudio. Università di Perugia; Italia
Fil: Businelli, Daniela. Università di Perugia; Italia
description Selenium (Se) is an important micronutrient for living organisms, since it is involved in several physiological and metabolic processes. Se intake in humans is often low and very seldom excessive, and its bioavailability depends also on its chemical form, with organic Se as the most available after ingestion. The main dietary source of Se for humans is represented by plants, since many species are able to metabolize and accumulate organic Se in edible parts to be consumed directly (leaves, flowers, fruits, seeds, and sprouts) or after processing (oil, wine, etc.). Countless studies have recently investigated the Se biofortification of plants to produce Se-enriched foods and elicit the production of secondary metabolites, which may benefit human health when incorporated into the diet. Moreover, feeding animals Se-rich diets may provide Se-enriched meat. This work reviews the most recent literature on the nutraceutical profile of Se-enriched foods from plant and animal sources.
publishDate 2020
dc.date.none.fl_str_mv 2020-03
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/127884
D'Amato, Roberto; Regni, Luca; Falcinelli, Beatrice; Mattioli, Simona; Benincasa, Paolo; et al.; Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review; American Chemical Society; Journal of Agricultural and Food Chemistry; 68; 14; 3-2020; 4075-4097
0021-8561
CONICET Digital
CONICET
url http://hdl.handle.net/11336/127884
identifier_str_mv D'Amato, Roberto; Regni, Luca; Falcinelli, Beatrice; Mattioli, Simona; Benincasa, Paolo; et al.; Current Knowledge on Selenium Biofortification to Improve the Nutraceutical Profile of Food: A Comprehensive Review; American Chemical Society; Journal of Agricultural and Food Chemistry; 68; 14; 3-2020; 4075-4097
0021-8561
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://pubs.acs.org/doi/abs/10.1021/acs.jafc.0c00172
info:eu-repo/semantics/altIdentifier/doi/10.1021/acs.jafc.0c00172
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Chemical Society
publisher.none.fl_str_mv American Chemical Society
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.25334

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