Journal
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 39, Issue 2, Pages 135-145Publisher
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.tifs.2014.07.006
Keywords
-
Categories
Funding
- Indian Council of Agricultural Research (ICAR), New Delhi
Ask authors/readers for more resources
Selenium, an essential trace element, is transformed from inorganic to organic and elemental forms by many lactic acid bacteria. This feature is now being considered for potentiating various technological properties of these cultures as well as for delivering a number of nutritive, safe and more bioavailable selenium compounds like selenocysteine, selenomethionine and methylated selenium species for human and animal nutrition. Selenium-enriched probiotics have been shown to confer several health benefits on the host for their antioxidative, antipathogenic, antimutagenic, anticarcinogenic and anti-inflammatory activities. Here, we review currently available information on selenium enrichment of LAB and its nutritional, health and technological implications for designing novel functional foods.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available