Selenized garlic: a future prospect or already a current functional food?
In the last years, functional foods have awakened consumer, scientific and business interest. A commonly found vegetable in such kind of foods includes garlic (Allium sativum). By its ability for selenium (Se) bio-accumulation, garlic can turn into an attractive option of selenized food. Selenium i...
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| Formato: | Online |
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Facultad de Ciencias Agrarias-UNCuyo
2022
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| Acceso en línea: | https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6314 |
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I11-R107article-63142022-11-10T17:50:46Z Selenized garlic: a future prospect or already a current functional food? Selenized garlic: a future prospect or already a current functional food? Escudero, Leticia B. Monasterio, Romina P. Lipinski, Víctor M. Filippini, María Flavia Wuilloud, Rodolfo G. ajo selenio alimento funcional alimentos selenizados especiación garlic selenium functional food selenized foods speciation In the last years, functional foods have awakened consumer, scientific and business interest. A commonly found vegetable in such kind of foods includes garlic (Allium sativum). By its ability for selenium (Se) bio-accumulation, garlic can turn into an attractive option of selenized food. Selenium is an essential micronutrient for many organisms including plants, animals, and humans. It is an important trace element due to its antioxidant properties and plays a main role in prevention of cancer and cardiovascular diseases. Nowadays, there is an increasing interest in the study of Se speciation due to the different roles that each species manifests in toxicological and nutrition fields. However, Se exhibits a narrow interval between toxicity and essentiality, which is puzzling toxicologists and alarming nutritionists and legislators. In the present review, an overview on the development of selenized garlic studies and its potential implementation in Argentine production is exposed. The development of novel foods with added value such us selenized garlic could be an attractive alternative for local market. Moreover, it becomes a good offering for factory owners, considering that Mendoza represents about 85% of total garlic production in the country. In the last years, functional foods have awakened consumer, scientific and business interest. A commonly found vegetable in such kind of foods includes garlic (Allium sativum). By its ability for selenium (Se) bio-accumulation, garlic can turn into an attractive option of selenized food. Selenium is an essential micronutrient for many organisms including plants, animals, and humans. It is an important trace element due to its antioxidant properties and plays a main role in prevention of cancer and cardiovascular diseases. Nowadays, there is an increasing interest in the study of Se speciation due to the different roles that each species manifests in toxicological and nutrition fields. However, Se exhibits a narrow interval between toxicity and essentiality, which is puzzling toxicologists and alarming nutritionists and legislators. In the present review, an overview on the development of selenized garlic studies and its potential implementation in Argentine production is exposed. The development of novel foods with added value such us selenized garlic could be an attractive alternative for local market. Moreover, it becomes a good offering for factory owners, considering that Mendoza represents about 85% of total garlic production in the country. Facultad de Ciencias Agrarias-UNCuyo 2022-11-10 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6314 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 44 No. 2 (2012): July-December; 301-318 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 44 Núm. 2 (2012): Julio-Diciembre; 301-318 1853-8665 0370-4661 eng https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6314/5117 https://creativecommons.org/licenses/by-nc-sa/3.0/deed.es |
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Universidad Nacional de Cuyo |
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Revistas en línea |
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Revistas en línea |
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Revista de la Facultad de Ciencias Agrarias |
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Revista de la Facultad de Ciencias Agrarias |
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eng |
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Online |
| author |
Escudero, Leticia B. Monasterio, Romina P. Lipinski, Víctor M. Filippini, María Flavia Wuilloud, Rodolfo G. |
| spellingShingle |
Escudero, Leticia B. Monasterio, Romina P. Lipinski, Víctor M. Filippini, María Flavia Wuilloud, Rodolfo G. Selenized garlic: a future prospect or already a current functional food? ajo selenio alimento funcional alimentos selenizados especiación garlic selenium functional food selenized foods speciation |
| author_facet |
Escudero, Leticia B. Monasterio, Romina P. Lipinski, Víctor M. Filippini, María Flavia Wuilloud, Rodolfo G. |
| author_sort |
Escudero, Leticia B. |
| title |
Selenized garlic: a future prospect or already a current functional food? |
| title_short |
Selenized garlic: a future prospect or already a current functional food? |
| title_full |
Selenized garlic: a future prospect or already a current functional food? |
| title_fullStr |
Selenized garlic: a future prospect or already a current functional food? |
| title_full_unstemmed |
Selenized garlic: a future prospect or already a current functional food? |
| title_sort |
selenized garlic: a future prospect or already a current functional food? |
| description |
In the last years, functional foods have awakened consumer, scientific and business interest. A commonly found vegetable in such kind of foods includes garlic (Allium sativum). By its ability for selenium (Se) bio-accumulation, garlic can turn into an attractive option of selenized food. Selenium is an essential micronutrient for many organisms including plants, animals, and humans. It is an important trace element due to its antioxidant properties and plays a main role in prevention of cancer and cardiovascular diseases. Nowadays, there is an increasing interest in the study of Se speciation due to the different roles that each species manifests in toxicological and nutrition fields. However, Se exhibits a narrow interval between toxicity and essentiality, which is puzzling toxicologists and alarming nutritionists and legislators. In the present review, an overview on the development of selenized garlic studies and its potential implementation in Argentine production is exposed. The development of novel foods with added value such us selenized garlic could be an attractive alternative for local market. Moreover, it becomes a good offering for factory owners, considering that Mendoza represents about 85% of total garlic production in the country. |
| publisher |
Facultad de Ciencias Agrarias-UNCuyo |
| publishDate |
2022 |
| url |
https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/6314 |
| topic |
ajo selenio alimento funcional alimentos selenizados especiación garlic selenium functional food selenized foods speciation |
| topic_facet |
ajo selenio alimento funcional alimentos selenizados especiación garlic selenium functional food selenized foods speciation |
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AT escuderoleticiab selenizedgarlicafutureprospectoralreadyacurrentfunctionalfood AT monasteriorominap selenizedgarlicafutureprospectoralreadyacurrentfunctionalfood AT lipinskivictorm selenizedgarlicafutureprospectoralreadyacurrentfunctionalfood AT filippinimariaflavia selenizedgarlicafutureprospectoralreadyacurrentfunctionalfood AT wuilloudrodolfog selenizedgarlicafutureprospectoralreadyacurrentfunctionalfood |
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