SCREENING OF SELEMIUM CONTENT OF SOME SPICES AND WHEAT PRODUCTS AND STUDYING OF ITS CYTOTOXIC EFFECT ON HUMAN TUMORS. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 9, Volume 29, Issue 1, January 2004, Page 335-343 PDF (107.16 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2004.239768 | ||||
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| Authors | ||||
| Badaweya Hamza; H. A. Fahmy | ||||
| Food Technology Research Institute, Agricultural Research Center. Giza, Egypt. | ||||
| Abstract | ||||
| Screening the amount of selenium in some spices and wheat products was carried a ut. Among 20 samples. anise had the highest amount of selenium (0.687 ppm). For wheat products, wheat bran contained the highest level of selenium (0.363 ppm). The optimal pH for extracting selenium from wheat bran was 6. Selenium showed a cytotoxic activity against brain tumor ceil line (U251), human hepato cellular cell line (Hepg2) and lung carcinoma cell line (H460). | ||||
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