http://ssu.ac.ir/cms/fileadmin/user_upload/Mtahghighat/tfood/ARTICLES/chemical_safety/Selenium_in_food_and_the_human_body_A_review.pdf

Selenium in food and the human body: A review

Selenium in higher plants: understanding mechanisms for biofortification and phytoremediation

Selenium is one of the elements classified within the group of micronutrients which are necessary in trace amounts for the proper functioning of organisms. Selenium participates in the protection of cells against excess H2O2, in heavy metal detoxification, and regulation of the immune and reproductive systems as well. It also ensures the proper functioning of the thyroid gland. Selenium induces the occurrence of the selenoprotein synthesis process involved in the antioxidant defense mechanism of the organism. Recent years have brought much success in the studies on selenium. Anticarcinogenic properties of selenium against some cancers have been reported. Supplementation is increasingly becoming a solution to this problem. A large number of different supplementation methods are promoting studies in this area. Slight differences in the selenium content can result in excess or deficiency, therefore supplementation has to be done carefully and cautiously.

https://www.mdpi.com/1420-3049/21/5/609/pdf

Current Knowledge on the Importance of Selenium in Food for Living Organisms: A Review

Selenium distribution in the Chinese environment and its relationship with human health: A review.

Selenium is a micronutrient that is essential for the proper functioning of all organisms. Studies on the functions of selenium are rapidly developing. This element is a cofactor of many enzymes, for example, glutathione peroxidase or thioredoxin reductase. Insufficient supplementation of this element results in the increased risk of developing many chronic degenerative diseases. Selenium is important for the protection against oxidative stress, demonstrating the highest activity as a free radical scavenger and anti-cancer agent. In food, it is present in organic forms, as exemplified by selenomethionine and selenocysteine. In dietary supplementation, the inorganic forms of selenium (selenite and selenate) are used. Organic compounds are more easily absorbed by human organisms in comparison with inorganic compounds. Currently, selenium is considered an essential trace element of fundamental importance for human health. Extreme selenium deficiencies are widespread among people all over the world. Therefore, it is essential to supplement the deficiency of this micronutrient with selenium-enriched food or yeast cell biomass in the diet.

https://www.mdpi.com/1420-3049/24/7/1298/pdf

Selenium–Fascinating Microelement, Properties and Sources in Food

Selenium content in selected foods from the Greek market and estimation of the daily intake.

Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk

Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening

Proteolysis in Teleme cheese made from ewes’, goats’ or a mixture of ewes’ and goats’ milk

The headspace compounds of teleme cheese made from sheep 's milk goats' milk or mixture of sheep 's and goats' milk (50:50) were analysed during ripening by static headspace gas chromatography-mass spectrometry. A total of 21 major compounds were identified, including aldehydes (7), alcohols (5), ketones (4), and acids (2). All types of cheeses contained approximately the same volatiles at different concentrations. The total volatile compounds (TVC) increased during ripening. Cheeses made from sheep s milk showed the highest level of TVC, whereas cheeses made from goats'milk showed the lowest one.

Eleni C. Pappa

Papers

Selenium content in selected foods from the Greek market and estimation of the daily intake.

Changes in free fatty acids during ripening of Teleme cheese made with ewes’, goats’, cows’ or a mixture of ewes’ and goats’ milk

Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening

Proteolysis in Teleme cheese made from ewes’, goats’ or a mixture of ewes’ and goats’ milk

Headspace analysis of volatile flavour compounds of teleme cheese made from sheep and goat milk