Selenium content of common Indian cereals, pulses, and spices

Kumar, Abhay ; Krishnaswamy, Kamala (1997) Selenium content of common Indian cereals, pulses, and spices Journal of Agricultural and Food Chemistry, 45 (7). pp. 2565-2568. ISSN 0021-8561

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Selenium is an essential trace element with potent antioxidant activity. Low dietary intake of selenium has been implicated in many chronic degenerative diseases. Information on selenium content of foods is therefore required to quantify its levels in the diet. This study reports on the selenium content of some common food groups, with varietal and geographical differences. The selenium content of cereals, pulses, and spices was analyzed by a fluorometric method. The cereal and pulse samples analyzed are from different locations. The present paper shows the locational and varietal differences in rice and locational differences in sorghum and green gram crops. The dietary intakes of selenium in this region on a rice-based diet in different income groups ranges between 41 and 54 µg/day. These intakes are sufficient to protect the population from selenium deficiency disorders like Keshan's Disease, but are probably not enough to protect against degenerate diseases because they are below the recommended dietary allowances.

Item Type:Article
Source:Copyright of this article belongs to American Chemical Society.
Keywords:Selenium; Foodstuffs; Varietal Differences; Locational Differences
ID Code:18712
Deposited On:17 Nov 2010 12:32
Last Modified:23 Feb 2011 10:54

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