Positive Health Online

Abstract

BODNAR and COLLEAGUES, 1. a Gdańsk University of Technology, Department of Analytical Chemistry , Gdańsk , Poland reviewed methods of selenium supplementation – including the bioavailability and determination of selenium compounds

Background

Selenium, a "dual-surface" element, maintains a very thin line between a level of necessity and harmfulness. Because of this, a deficiency or excess of this element in an organism is dangerous and causes health-related problems, both physically and mentally. The main source of selenium is a balanced diet, with a proper selection of meat and plant products.

Methodology

Meanwhile, the proper assimilation of selenium into these products depends on their bioavailability, bio-accessibility, and/or bioactivity of a given selenium compound. From the time when it was discovered that selenium and its compounds have a significant influence on metabolic processes and in many countries throughout the world, a low quantity of selenium was found in different parts of the environment, pressure was put upon an effective and fast method of supplementing the environment with the help of selenium. This work describes supplementation methods applied with the use of selenium, as well as new ideas for increasing the level of this element in various organisms.

Results

Based on the fact that selenium appears in the environment at trace levels, the determination of total amount of selenium or selenium speciation in a given sample demands the selection of appropriate measurement methods. These methods are most often comprised of a sample preparation technique and/or a separation technique as well as a detection system.

Conclusion

The work presents information on the subject of analytical methods used for determining selenium and its compounds as well as examples in literature of their application.

References

Bodnar M1, Szczyglowska M1, Konieczka P1, Namiesnik J1. Methods of Selenium Supplementation: Bioavailability and Determination of Selenium Compounds. Crit Rev Food Sci Nutr.;56(1):36-55. doi: 10.1080/10408398.2012.709550. 2016.