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  1. Selenium content of wheat for bread making in Scotland and the relationship between glutathione peroxidase (EC 1.11.1.9) levels in whole blood and bread consumption.

    Article - En anglais

    The selenium content of the 1989 harvest of wheat used for bread making in Scotland ranged from 0.028 mug/g dry weight for home-grown wheat to 0-518 mug/g for Canadian wheat.

    The tonnage values indicate that 13.8% of the wheat used in bread making came from Canada.

    This reflects in a calculated dietary intake of 31 mug/d which is well below the recommended levels of 70 and 55 mug for adult males and females respectively (National Research Council, 1989).

    Mots-clés Pascal : Homme, Ecosse, Grande Bretagne, Royaume Uni, Europe, Blé, Pain, Farine blé, Valeur nutritive, Sélénium, Oligoélément, Elément minéral, Ressource alimentaire, Nutrition, Alimentation, Etat nutritionnel

    Mots-clés Pascal anglais : Human, Scotland, Great britain, United Kingdom, Europe, Wheat, Bread, Wheat flour, Nutritive value, Selenium, Oligoelement, Inorganic element, Food supply, Nutrition, Feeding, Nutritional status

    Logo du centre Notice produite par :
    Inist-CNRS - Institut de l'Information Scientifique et Technique

    Cote : 92-0586389

    Code Inist : 002B29B. Création : 199406.