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Health benefits of selenium through the consumption of fresh wild macromycetes from Dali, Yunnan, China

文献类型： 外文期刊

作者： Hanc, Anetta 1 ; Zhang, Ji 2 ; Fernandes, Alwyn R. 3 ; Falandysz, Jerzy 4 ;

作者机构： 1.Adam Mickiewicz Univ, Fac Chem, Dept Trace Anal, 8 Uniwersytetu Poznanskiego St, PL-61614 Poznan, Poland

2.Yunnan Acad Agr Sci, Med Plants Res Inst, 2238 Beijing Rd, Kunming 650200, Peoples R China

3.Univ East Anglia, Sch Environm Sci, Norwich NR4 7TJ, England

4.Med Univ Lodz, Fac Pharm, Dept Toxicol, Muszynskiego St, PL-90151 Lodz, Poland

关键词： Boletaceae; Edible wild mushrooms; Foods; Selenium health benefit value; Stir-frying effect; Selenium deficit; Mercury

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2025 年 219 卷

页码：

收录情况： SCI

摘要： The beneficial effects of dietary selenium in countering mercury toxicity are increasingly being explored. This information would be particularly useful in Se-deficient regions, such as parts of the Yunnan, where wild fungi are a popular and sustainable food source. Selenium and mercury were analysed in multiple specimens of unprocessed and stir-fried fruiting bodies of bolete fungi. The process of stir-frying maintained most of the Se originally present in boletes. The Se:Hg molecular quotient and theoretical Se-health benefit values calculated in stir-fried fungi were high, ranging from 5.5 to 69 and 21-87, respectively. The easy availability of boletes, either fresh in season or in preserved form, suggests a good dietary source of Se in communities which would potentially benefit from this natural protection against locally prevalent illnesses such as Keshan disease. The molar excess of dietary Se in relation to Hg may also be considered as a protective factor for other Hg-related conditions.

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