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Bioavailability and Bioactivity of Selenium from Wheat (Triticum aestivum), Maize (Zea mays), and Pearl Millet (Pennisetum glaucum), in Selenium-Deficient Rats.

IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore


Field	Value

Relation	http://ir.cftri.com/14200/ https://dx.doi.org/10.1021/acs.jafc.9b02614

Title	Bioavailability and Bioactivity of Selenium from Wheat (Triticum aestivum), Maize (Zea mays), and Pearl Millet (Pennisetum glaucum), in Selenium-Deficient Rats.

Creator	Anjum, Khanam Kalpana, Platel

Subject	16 Nutritive value 21 Cereals

Description	This study examined the bioavailability and bioactivity of selenium (Se) from staple cereals, wheat, pearl millet, and maize, in Se-deficient rats (Wistar strain (OUT-Wister, IND-cft (2c)). The bioavailability and bioactivity of Se were determined by measuring the Se contents of the tissue and organs and activities of Se-dependent enzymes. Se-deficient rats were repleted with Se through wheat, pearl millet, and maize. The wheat diet exhibited the highest bioavailability of Se, followed by pearl millet and maize. The bioactivity of Se, as indicated by the activity of the Se-dependent enzymes, was found to be significantly (p < 0.001) higher in the organs of rats fed the wheat diet, followed by pearl millet and maize diets. The deficiency of Se resulted in a significant decrease (p < 0.001) in the activity of antioxidant enzymes in circulation and organs. The staples wheat, pearl millet, and maize have a high bioavailability of Se.

Date	2019

Type	Article PeerReviewed

Format	pdf

Language	en

Identifier	http://ir.cftri.com/14200/1/J.%20Agric.%20Food%20Chem.%202019%2C%2067%2C%206366%E2%88%926376.pdf Anjum, Khanam and Kalpana, Platel (2019) Bioavailability and Bioactivity of Selenium from Wheat (Triticum aestivum), Maize (Zea mays), and Pearl Millet (Pennisetum glaucum), in Selenium-Deficient Rats. Journal of Agricultural and Food Chemistry, 67. pp. 6366-6376. ISSN 0021-8561