Selenium in Food and Health

Selenium is one of the most intensively studied of the inorganic components of the diet. Ever since it was recognized in the 1950's that the element, which had until then been known only for its toxic effects, was also an essential nutrient, it has attracted growing interest in human as well as agricultural fields of science. Studies of selenium cover many disciplines -- food, agriculture, medicine -- which have all produced literature exclusive to that particular area. This book brings together information from this wide range of disciplines to provide a comprehensive review of the role of selenium. The emphasis is on selenium as a food component and nutrient, but its biological significance and environmental impact is also addressed. This book will be of interest to industrial and academic food scientists and technologists concerned with food analysis, quality and toxicity, as well as nutritionists, environmental chemists, ecotoxicologists and physicians.