Eggs as a source of selenium in the human diet
| Autor: | Bogumiła Pilarczyk, Renata Pilarczyk, Zofia Tarasewicz, Agnieszka Tomza-Marciniak, Diana Hendzel, Jarosław Kuba, Jan Udała |
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| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
food.ingredient 030309 nutrition & dietetics 010401 analytical chemistry chemistry.chemical_element Food composition data Biology Animal husbandry 01 natural sciences Food Analysis 0104 chemical sciences 03 medical and health sciences food Animal science chemistry Functional food Dietary Reference Intake Yolk embryonic structures Cage Selenium Food Science |
| Zdroj: | Journal of Food Composition and Analysis. 78:19-23 |
| ISSN: | 0889-1575 |
| DOI: | 10.1016/j.jfca.2019.01.014 |
| Popis: | The aim of this study was to determine the selenium (Se) levels in the eggs of hens, turkeys, ducks and geese. In the investigated eggs, Se concentration was found to depend on bird species, with the highest concentration seen in geese and turkey eggs and the lowest in duck eggs. Se levels in hen eggs depended also on the husbandry system: the highest mean Se concentration being found in cage eggs and the lowest in barn-laid eggs. In all examined bird species, the highest Se concentration was found in the yolk being 3.0–6.7 times higher than in the albumen. One egg can supply 16–48% of Se RDA (Recommended Dietary Allowance), depending on the bird species. Eggs appear to be a valuable source of Se for humans and can play an important role as a functional food. |
| Databáze: | OpenAIRE |
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