Selenium species in vegetables: benefits and toxicity for the body

Alya Luthfiyani Heryadi, Ayu Shalihat, Rimadani Pratiwi, M. Mutakin
{"title":"Selenium species in vegetables: benefits and toxicity for the body","authors":"Alya Luthfiyani Heryadi, Ayu Shalihat, Rimadani Pratiwi, M. Mutakin","doi":"10.20885/jif.vol16.iss2.art7","DOIUrl":null,"url":null,"abstract":"Background: Selenium is one of the essential trace elements in various biological body functions. The main source of Selenium in the body is food, one of which is vegetables. Vegetables collect Selenium from the soil which is then converted into various chemical species of Selenium. Such species should be recognized since each has different biological activities. Objective: The aim of this review was to identify chemical species of Selenium in vegetables as well as the benefits and toxicity for the body. Methods: Reference searches were done in Pubmed and Google Scholar databases with the keywords Selenium speciation in plants, selenite, selenate, selenomethionine, selenocystine, and se-methylselenocysteine Results: The results of speciation in several types of vegetables showed that the chemical species of Selenium abundantly found in vegetables were selenomethionine (SeMet), selenocystine (SeCys2) and se-methylselenocysteine (Se-MeSeCys), gamma-glutamyl-Se-methyl-selenocysteine, and inorganic species. Both Selenium-enriched vegetables and the species contained therein have a variety of benefits for the body. However, excessive consumption can also cause toxic effects. Conclusion: The chemical species of Selenium in vegetables can be either organic or inorganic. Both types of species have different benefits and toxic effects. Keywords: benefits, chemical species, Selenium, toxicity, vegetable","PeriodicalId":32369,"journal":{"name":"Kartika Jurnal Ilmiah Farmasi","volume":"60 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2020-12-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Kartika Jurnal Ilmiah Farmasi","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.20885/jif.vol16.iss2.art7","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1

Abstract

Background: Selenium is one of the essential trace elements in various biological body functions. The main source of Selenium in the body is food, one of which is vegetables. Vegetables collect Selenium from the soil which is then converted into various chemical species of Selenium. Such species should be recognized since each has different biological activities. Objective: The aim of this review was to identify chemical species of Selenium in vegetables as well as the benefits and toxicity for the body. Methods: Reference searches were done in Pubmed and Google Scholar databases with the keywords Selenium speciation in plants, selenite, selenate, selenomethionine, selenocystine, and se-methylselenocysteine Results: The results of speciation in several types of vegetables showed that the chemical species of Selenium abundantly found in vegetables were selenomethionine (SeMet), selenocystine (SeCys2) and se-methylselenocysteine (Se-MeSeCys), gamma-glutamyl-Se-methyl-selenocysteine, and inorganic species. Both Selenium-enriched vegetables and the species contained therein have a variety of benefits for the body. However, excessive consumption can also cause toxic effects. Conclusion: The chemical species of Selenium in vegetables can be either organic or inorganic. Both types of species have different benefits and toxic effects. Keywords: benefits, chemical species, Selenium, toxicity, vegetable
蔬菜中的硒种类:对身体的益处和毒性
背景:硒是机体各种功能必需的微量元素之一。人体内硒的主要来源是食物,其中之一就是蔬菜。蔬菜从土壤中吸收硒,然后转化为各种化学形式的硒。这类物种应该得到承认,因为每一种都有不同的生物活动。目的:了解蔬菜中硒的化学种类及其对人体的益处和毒性。方法:在Pubmed和Google Scholar数据库中检索关键词:植物硒物种形成、亚硒酸盐、硒酸盐、硒代蛋氨酸、硒半胱氨酸、硒甲基硒半胱氨酸。几种蔬菜的种形成结果表明,蔬菜中富含硒的化学种有硒代蛋氨酸(SeMet)、硒半胱氨酸(SeCys2)和硒甲基硒半胱氨酸(Se-MeSeCys)、γ -谷氨酰胺-硒甲基硒半胱氨酸和无机种。富含硒的蔬菜和其中所含的种类都对身体有多种好处。然而,过量食用也会导致中毒。结论:蔬菜中硒的化学形态可分为有机或无机两种。这两种物种都有不同的益处和毒性作用。关键词:效益,化学种类,硒,毒性,蔬菜
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
自引率
0.00%
发文量
0
审稿时长
16 weeks
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信