The effect of consumption of selenium enriched rye/wheat sourdough bread on the body's selenium status

Plant Foods for Human Nutrition

Volumn 62, Issue 3, 2007, Pages 121-126

  Bryszewska, Malgorzata A ^a   Ambroziak, Wojciech ^a   Langford, Nicola J ^b   Baxter, Malcolm J ^b   Colyer, Alison ^b   Lewis, D John ^b  

^a LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

^b CENTRAL SCIENCE LABORATORY   (United Kingdom)

Author keywords

Bread; Glutathione peroxidase; Selenium; Supplementation

Indexed keywords

ANTIOXIDANT; GLUTATHIONE PEROXIDASE; SELENIUM;

ADULT; ARTICLE; BLOOD; BREAD; DIET SUPPLEMENTATION; ENZYMOLOGY; FEMALE; HUMAN; METABOLISM; NUTRITIONAL STATUS; RYE; THROMBOCYTE; WHEAT;

ADULT; ANTIOXIDANTS; BLOOD PLATELETS; BREAD; FEMALE; FOOD, FORTIFIED; GLUTATHIONE PEROXIDASE; HUMANS; NUTRITIONAL STATUS; SECALE CEREALE; SELENIUM; TRITICUM;

EID: 34548558716     PISSN: 09219668     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11130-007-0051-y     Document Type: Article

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