Selenium Forms in Foods

Various selenium forms are present in foods, such as selenomethionine, selenocysteine, Se-methyl-selenomethionine, Se-methyl-selenocysteine, selenate, and selenite. Notably, selenomethionine is abundant in plant-based sources, while selenocysteine is the primary form in animal-derived foods.

Selenomethionine, an amino acid naturally occurring in specific plant materials like cereal grains, soybeans, and enriched yeast, cannot be synthesized by animals or humans. The L-selenomethionine enantiomer prevails as the main selenium form in Brazil nuts, cereal grains, soybeans, and grassland legumes. Conversely, Se-methylselenocysteine, or its γ-glutamyl derivative, is the primary selenium form in Astragalus, Allium, and Brassica species.

Essentially, selenomethionine is crucial for maintaining normal thyroid gland function and contributes to reproductive processes, DNA production, and immune system defense. Ongoing research has delved into its potential cardiovascular and overall health benefits.

Within the body, selenomethionine binds with proteins to form selenoproteins, serving as antioxidants that protect against free radicals. These unstable molecules have the potential to harm cells in the human body, and the presence of selenoproteins helps alleviate such damage.

Selenium Forms in Foods