Absorption of selenium from wheat, garlic, and cod intrinsically labeled with Se-77 and Se-82 stable isotopes
| Autor: | Malcolm Baxter, Susan J. Fairweather-Tait, T E Fox, Caroline Atherton, John Lewis, Helen M. Crews, Jack R. Dainty, Nicola J. Langford |
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| Rok vydání: | 2005 |
| Předmět: |
Absorption (pharmacology)
Adult Male Meat Endocrinology Diabetes and Metabolism Medicine (miscellaneous) chemistry.chemical_element Intestinal absorption Isotopic labeling Selenium Animal science Fish meal Sodium Selenite Isotopes Animals Humans Garlic Triticum Nutrition and Dietetics Isotope Chemistry Stable isotope ratio food and beverages General Medicine Middle Aged Bioavailability Gadus morhua Intestinal Absorption Environmental chemistry Isotope Labeling Seeds Female |
| Zdroj: | International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition. 75(3) |
| ISSN: | 0300-9831 |
| Popis: | There is limited information on the absorption of selenium from different foods in humans because of technical difficulties associated with isotopic labeling of dietary selenium. Wheat, garlic, and cod fish were intrinsically labeled with Se-77 or Se-82 stable isotopes. Labeled meals were fed in random order to 14 adults, with a minimum washout period of six weeks between each test meal. Apparent absorption was measured as luminal loss using a fecal monitoring technique over an 8-day period. Plasma appearance of the isotope was measured at 7, 24, and 48 hours post-ingestion. Selenium absorption (± SD) was significantly higher (p < 0.001) from wheat (81.0 ± 3.0%) and garlic (78.4 ± 13.7%) than from fish (56.1 ± 4.3%). Lowest plasma concentration was observed after the fish meal at all three time points, with a peak at 24 hours, whereas wheat produced the highest plasma concentration at all three time points and peaked at 7 hours. Selenium absorption from wheat and garlic was higher than from fish, and inter-individual variation was low. Form of selenium and food constituents appear to be key determinants of post-absorptive metabolism. |
| Databáze: | OpenAIRE |
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