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Selenium Biofortification of Allium Speciesстатья
- Авторы: Golubkina N., Nemtinov V., Amagova Z., Skrypnik L., Nadezhkin S., Murariu O.C., Tallarita A.V., Caruso G.
- Журнал: Crops
- Том: 4
- Номер: 4
- Год издания: 2024
- Издательство: MDPI
- Местоположение издательства: Basel, Switzerland
- Первая страница: 602
- Последняя страница: 622
- DOI: 10.3390/crops4040042
- Аннотация: Allium species have great potential in the production of functional food via seleniumbiofortification. This review is devoted to the specificity of Allium plant biofortification with Se,including the genetic peculiarities, effect of the chemical form of the microelement, methods of supply,sulfur and AMF effects, and hormonal regulation. The biosynthesis of methylated Se amino acidsand the beneficial effect of Se treatment on secondary metabolite accumulation and plant yield arediscussed. Special attention is paid to the production of functional foods based on Allium plantsenriched in different ways: bread with leek leaf powder, Allium microgreens and seedlings, and‘Black garlic’ biofortified with Se. Further focus is provided to the high variability of Allium crop yieldand quality under Se supply governed by genetic factors and environmental stresses, and to the needfor plant growth technology optimization to obtain the predicted nutritional characteristics of thederived functional product with high anti-carcinogenic activity.
- Добавил в систему: Надежкин Сергей Михайлович