Selenium Content of Turkish Foods: A Twenty-Year Review

Year 2021, Volume: 2 Issue: 1, 20 - 27, 24.04.2021

Nurhan Unusan , Ayhan Dağ

Abstract

Selenyum, büyük ölçüde besinlerden elde edilen, beslenme açısından gerekli bir eser elementtir. Selenyumun besin zincirine biyoyararlanımı, toprak organik madde içeriğine, pH'a ve selenyum türleşmesine, selenyum ile kompleks oluşturan iyonların varlığına ve besin işlemeye bağlıdır. Selenyum, DNA sentezinden antiinflamatuvar ve antioksidan etkilere kadar uzanan pleiotropik etkiye sahip iki düzineden fazla selenoproteinin bir bileşenidir. Bu çalışmada, Türk besinlerindeki selenyum varyasyonunun derecesini vurgulanması amaçlanmıştır. Antep fıstığı (54.57 µg / g), ceviz (30.77 µg / g), balık (25.5 µg / g) ve ette (16 µg / g) yüksek miktarda selenyum bulunmuştur. Selenyumun biyoyararlanımı, besin kaynağına ve beslenme durumuna bağlıdır. Bu derleme, Türk besinlerindeki selenyum düzeyini vurgulayan ilk derlemedir. Burada vurgulanan veriler, epidemiyolojik araştırmalarda selenyum alımının değerlendirilmesi için kullanılabilir.

Keywords

Selenium content, Food analysis, Food composition

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