Antioxidant Activity Assessment Of Different Dietary Forms of Selenium For Fortification in Functional Foods

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dc.contributor.authorVaishnavi, A.S.
dc.contributor.authorMangalagowri, A.
dc.contributor.authorBaskaran, D.
dc.contributor.authorTANUVAS
dc.date.accessioned2019-04-30T09:13:01Z
dc.date.available2019-04-30T09:13:01Z
dc.date.issued2018-12
dc.descriptionTNV_ZHCSFS_Dec2018_57en_US
dc.description.abstractIn living organisms, natural antioxidant system protects cells from the action of harmful free radicals. The antioxidant system components include: natural fat-soluble antioxidants such as Vitamin E, water-soluble antioxidants like ascorbic acid, and antioxidant enzymes: glutathione peroxidase, catalase and superoxide dismutase. Moreover, Selenium (Se) micronutrient is considered a functional part of the antioxidant system, which acts via selenoproteins.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810101406
dc.keywordsFood Security, antioxidant activity, muscle tissues, forms of Se, Food fortificationen_US
dc.language.isoen_USen_US
dc.pages57en_US
dc.publisherTANUVAS, Chennaien_US
dc.subjectFood Securityen_US
dc.subjectFunctional foodsen_US
dc.titleAntioxidant Activity Assessment Of Different Dietary Forms of Selenium For Fortification in Functional Foodsen_US
dc.title.alternativeZero Hunger Challenge: Strategies for Food Security, December 2018en_US
dc.typePresentationen_US
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