HPLC–ICP-MS speciation of selenium in enriched onion leaves – a potential dietary source of Se-methylselenocysteine
- 31 August 2004
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 86 (4) , 617-623
- https://doi.org/10.1016/j.foodchem.2003.11.005
Abstract
No abstract availableKeywords
This publication has 26 references indexed in Scilit:
- Allium vegetables and organosulfur compounds: do they help prevent cancer?Environmental Health Perspectives, 2001
- Allium Chemistry: Synthesis, Natural Occurrence, Biological Activity, and Chemistry of Se-Alk(en)ylselenocysteines and Their γ-Glutamyl Derivatives and Oxidation ProductsJournal of Agricultural and Food Chemistry, 2000
- Evaluation of yeast-based selenium food supplements using high-performance liquid chromatography and inductively coupled plasma mass spectrometryJournal of Analytical Atomic Spectrometry, 2000
- Selenium from High Selenium Broccoli Protects Rats from Colon CancerJournal of Nutrition, 2000
- Lessons from Basic Research in Selenium and Cancer PreventionJournal of Nutrition, 1998
- Chemopreventive AgentsPharmacology & Therapeutics, 1998
- Speciation of Selenoamino Acids and Organoselenium Compounds in Selenium-enriched Yeast Using High-performance Liquid Chromatography–Inductively Coupled Plasma Mass SpectrometryJournal of Analytical Atomic Spectrometry, 1997
- Cancer prevention by organosulfur compounds from garlic and onionJournal of Cellular Biochemistry, 1997
- Effects of selenium supplementation for cancer prevention in patients with carcinoma of the skin. A randomized controlled trial. Nutritional Prevention of Cancer Study GroupJAMA, 1996
- Allium Chemistry: Identification of Selenoamino Acids in Ordinary and Selenium-Enriched Garlic, Onion, and Broccoli Using Gas Chromatography with Atomic Emission DetectionJournal of Agricultural and Food Chemistry, 1995