Pork meat enriched with organic selenium and its effect on selenium concentration and total antioxidant status in healthy population
2009
Mrazova, J.,Slovenska Polnohospodarska Univ., Nitra (Slovak Republic) | Bobcek, B.,Slovenska Polnohospodarska Univ., Nitra (Slovak Republic) | Mlynek, J.,Slovenska Polnohospodarska Univ., Nitra (Slovak Republic) | Uzakova, M.,Slovenska Polnohospodarska Univ., Nitra (Slovak Republic)
The aim of this study was to evaluate Se deposits in muscles of pig fed organic Se and to evaluate Se status and antioxidant capacity of people consuming pork enriched with organic Se. The intake of feed mixture with increased organic Se (0.3 mg/kg) resulted in increased Se concentrations in musculus semimembranosus (1.293 mg/kg in experimental pigs vs. 0.513 mg/kg in control pigs) and in musculus longissimus thoracis (1.364 mg/kg vs. 0.506 mg/kg). Twenty-five volunteers consumed pork meat enriched with organic Se three times a week during one month. At the beginning the average Se concentration in blood serum was 75.41 microg/L in men and 75.21 microg/L in women. After two weeks it increased to 86.69 microg/L in men and to 87.93 microg/L in women. The total antioxidant status increased from 1.68 mmol/L to 1.86 mmol/L. However, at the end of the research a decrease in total antioxidant status was recorded. Our research results may contribute to new trends in the production of functional food.
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