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Selenium Accumulating Leafy Vegetables Are a Potential Source of Functional Foods

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dc.creator Mabeyo, Petro E.
dc.creator Manoko, Mkabwa L.K.
dc.creator Gruhonjic, Amra
dc.creator Fitzpatrick, Paul A.
dc.creator Landberg, Göran
dc.creator Erdélyi, Máté
dc.creator Nyandoro, Stephen S.
dc.date 2015-12-15T13:36:43Z
dc.date 2015-12-15T13:36:43Z
dc.date 2015
dc.date.accessioned 2021-05-03T13:36:17Z
dc.date.available 2021-05-03T13:36:17Z
dc.identifier Petro E. Mabeyo, Mkabwa L. K. Manoko, Amra Gruhonjic, et al., “Selenium Accumulating Leafy Vegetables Are a Potential Source of Functional Foods,” International Journal of Food Science, vol. 2015, Article ID 549676, 8 pages, 2015. doi:10.1155/2015/549676
dc.identifier http://dx.doi.org/10.1155/2015/549676
dc.identifier http://hdl.handle.net/123456789/140
dc.identifier.uri http://hdl.handle.net/123456789/47595
dc.description Selenium deficiency in humans has been associated with various diseases, the risks of which can be reduced through dietary supplementation. Selenium accumulating plants may provide a beneficial nutrient for avoiding such illnesses. Thus, leafy vegetables such as Amaranthus hybridus, Amaranthus sp., Cucurbita maxima, Ipomoea batatas, Solanum villosum, Solanum scabrum, and Vigna unguiculata were explored for their capabilities to accumulate selenium when grown on selenium enriched soil and for use as a potential source of selenium enriched functional foods. Their selenium contents were determined by spectrophotometry using the complex of 3,3󸀠-diaminobenzidine hydrochloride (DABH) as a chromogen. The mean concentrations in the leaves were found to range from 7.90 ± 0.40 to 1.95 ± 0.12 𝜇g/g dry weight (DW), with C. maxima accumulating the most selenium. In stems, the accumulated selenium content ranged from 1.12 ± 0.10 𝜇g/g in Amaranthus sp. to 5.35 ± 0.78 𝜇g/g DW in C. maxima and was hence significantly different (𝑃 < 0.01). The cancer cell line MDA-MB-231 was used in cytotoxicity assays to determine the anticancer potential of these extracts. With exception of S. scabrum and S. villosum, no cytotoxicity was detected for the selenium enriched vegetable extracts up to 100 𝜇g/mL concentration. Hence, following careful evaluation the studied vegetables may be considered as selenium enriched functional foods.
dc.publisher Hindawi Publishing Cooperation
dc.subject Leafy vegetables
dc.subject functional foods
dc.subject Selenium deficiency
dc.title Selenium Accumulating Leafy Vegetables Are a Potential Source of Functional Foods
dc.type Journal Article, Peer Reviewed


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