Natural Sources of Selenium as Functional Food Products for Chemoprevention

Area of Science:

• Oncology
• Nutritional Science
• Biochemistry

Background:

• Cancer incidence is rising globally, making preventative strategies crucial.
• Selenium (Se) is recognized for its potential anti-cancer properties.
• Current clinical data on Se's efficacy is inconclusive, and its mechanisms remain unclear.

Purpose of the Study:

• To review the anti-cancer activity of functional foods enriched with selenium (Se).
• To evaluate the potential of Se-rich functional foods in cancer prevention.
• To assess the relevance of Se-rich functional foods available on the European market.

Main Methods:

• Systematic review of scientific literature.
• Analysis of studies on functional foods containing selenium.
• Evaluation of anti-cancer properties associated with Se intake.

Main Results:

• Daily intake of 100-200 µg of Se may reduce genetic damage and cancer development.
• Anti-cancer effects are often linked to higher doses of Se supplements.
• Functional foods offer a viable route to increase Se intake, especially in deficient populations.

Conclusions:

• Se-rich functional foods warrant consideration for cancer prevention strategies.
• Further research is needed to clarify Se's anti-cancer mechanisms and optimal dosage.
• Enriching functional foods with Se could address dietary gaps and support public health.