| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601580 | Food Chemistry | 2012 | 18 Pages |
Abstract
⺠We reviewed impact of speciation on Se bioavailability in food. ⺠Se species identified in food are mostly under organic form. ⺠Inorganic Se is rather present in Se-enriched products than in natural food. ⺠Inorganic Se is quickly metabolised but less retained and more toxic than organic Se. ⺠Organic Se is preferred for long term Se intake.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Celine Thiry, Ann Ruttens, Ludwig De Temmerman, Yves-Jacques Schneider, Luc Pussemier,