Overview
Presents an up-to-date and accurate review based on information from a wide range of scientific and professional publications in a readable and user-friendly manner
Provides readers with a clear and reliable account of the extraordinary story of selenium and its role in human health
Includes supplementary material: sn.pub/extras
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Table of contents (10 chapters)
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Front Matter
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Back Matter
Keywords
About this book
Over the past 50 years more than 100,000 scientific papers, not to mention popular articles and books, have been written about Selenium. These publications continue to appear without showing any sign of diminution today. This mass of writing makes it very difficult for anyone, who is not a dedicated and specialized scientist, to get a clear picture of what is now known about the element and its role in human health.
The second edition of Selenium in Food and Health takes into account the considerable amount of fresh information that has been published over the past decade, by investigators from a wide range of specialties, not all of which, at first glance, might appear to have much to do with human health. It presents information in an easy-to-follow manner for the general reader who wants to make an informed judgment about the competing claims for and against Selenium’s value as a nutritional supplement, and for professionals who want to keep abreast of the latest findings about its potential role in the management of human health.
Authors and Affiliations
Bibliographic Information
Book Title: Selenium in Food and Health
Authors: Conor Reilly
DOI: https://doi.org/10.1007/978-0-387-33244-4
Publisher: Springer New York, NY
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer-Verlag US 2006
Hardcover ISBN: 978-0-387-33243-7Published: 24 July 2006
Softcover ISBN: 978-1-4419-4117-6Published: 29 October 2010
eBook ISBN: 978-0-387-33244-4Published: 25 November 2006
Edition Number: 2
Number of Pages: XVI, 206
Number of Illustrations: 2 b/w illustrations
Topics: Food Science, Pharmacology/Toxicology, Nutrition