Biblioteca Digital de VanguardiaSelenized 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 is...
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| Formato: | Artículo |
| Lenguaje: | Inglés |
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Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias
2012
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| Acceso en línea: | http://bdigital.uncu.edu.ar/4766 |
| _version_ | 1782341081501794304 |
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| author | Escudero, Leticia B. Monasterio, Romina P. Lipinski, Víctor M. Filippini, María Flavia Wuilloud, Rodolfo Germán |
| author_facet | Escudero, Leticia B. Monasterio, Romina P. Lipinski, Víctor M. Filippini, María Flavia Wuilloud, Rodolfo Germán |
| author_sort | Escudero, Leticia B. |
| collection | Repositorio |
| 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. |
| format | Artículo |
| id | uncu-4766 |
| institution | Biblioteca Digital - UNCUYO |
| language | Inglés |
| publishDate | 2012 |
| publisher | Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias
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| record_format | ojs |
| spelling | uncu-47662013-02-25T10:55:03Z Selenized garlic: a future prospect or already a current functional food? Ajo selenizado: ¿un alimento funcional futuro o actual? Escudero, Leticia B. Monasterio, Romina P. Lipinski, Víctor M. Filippini, María Flavia Wuilloud, Rodolfo Germán Mendoza (Argentina) Ajo Selenio Allium sativum Oligoelementos Antioxidantes Garlic Selenium Alimentos funcionales Especiación Micronutrientes 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. En los últimos años, los alimentos funcionales han despertado el interés de consumidores, científicos y empresarios. El ajo (Allium sativum) puede ser un ejemplo de ello. Gracias a su capacidad de bioacumular selenio (Se), dicha hortaliza puede convertirse en una atractiva opción de alimento enriquecido con Se. El Se es un micronutriente esencial para numerosos organismos, incluyendo plantas, animales y humanos. Este micronutriente es de gran importancia debido a sus propiedades antioxidantes, y actúa, en consecuencia, como protector de numerosas enfermedades, tales como cáncer y problemas cardiovasculares. Actualmente, existe un mayor interés en el estudio de especiación de Se debido a los distintos roles que cada especie manifiesta en los campos nutricionales y toxicológicos. Sin embargo, las concentraciones de Se poseen un estrecho intervalo entre toxicidad y esencialidad, desconcertando a toxicólogos y alarmando a nutricionistas y legisladores. En este trabajo, se presenta un panorama del grado de avance sobre el estudio de fortificación de ajo con Se y sus perspectivas de aplicación en el sistema productivo de la República Argentina. Este tipo de producción, con un significativo valor agregado, representa una atractiva oportunidad de mercado para la provincia de Mendoza, considerando además que la misma posee cerca del 85% de la producción nacional. Fil: Escudero, Leticia B.. Consejo Nacional de Investigaciones Científicas y Técnicas Fil: Monasterio, Romina P.. Consejo Nacional de Investigaciones Científicas y Técnicas Fil: Lipinski, Víctor M.. Instituto Nacional de Tecnología Agropecuaria (Argentina) Fil: Filippini, María Flavia. Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias. Departamento de Ingeniería Agrícola Fil: Wuilloud, Rodolfo Germán. Consejo Nacional de Investigaciones Científicas y Técnicas Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias 78 Revista de la Facultad de Ciencias Agrarias Vol. 44, no. 2 Revista de la Facultad de Ciencias Agrarias, Vol. 44, no. 2 2012-11-01 eng Inglés http://bdigital.uncu.edu.ar/4743 info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar/ article info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf Universidad Nacional de Cuyo. Facultad de Ciencias Agrarias http://bdigital.uncu.edu.ar/4766 |
| spellingShingle | Mendoza (Argentina) Ajo Selenio Allium sativum Oligoelementos Antioxidantes Garlic Selenium Alimentos funcionales Especiación Micronutrientes Functional food Selenized foods Speciation Escudero, Leticia B. Monasterio, Romina P. Lipinski, Víctor M. Filippini, María Flavia Wuilloud, Rodolfo Germán Selenized garlic: a future prospect or already a current functional food? |
| title | 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?
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| title_short | Selenized garlic: a future prospect or already a current functional food?
|
| title_sort | selenized garlic: a future prospect or already a current functional food? |
| topic | Mendoza (Argentina) Ajo Selenio Allium sativum Oligoelementos Antioxidantes Garlic Selenium Alimentos funcionales Especiación Micronutrientes Functional food Selenized foods Speciation |
| url | http://bdigital.uncu.edu.ar/4766 |