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Pure and Applied Chemistry

The Scientific Journal of IUPAC

Ed. by Burrows, Hugh / Stohner, Jürgen

IMPACT FACTOR 2017: 5.294

CiteScore 2017: 3.42

SCImago Journal Rank (SJR) 2017: 1.212
Source Normalized Impact per Paper (SNIP) 2017: 1.546

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Volume 78, Issue 1


Selenium yeast: Composition, quality, analysis, and safety

G. N. Schrauzer
  • Corresponding author
  • Department of Chemistry and Biochemistry, University of California, San Diego, and Biological Trace Element Research Institute, Chula Vista, CA 91914, USA
  • Other articles by this author:
  • De Gruyter OnlineGoogle Scholar
Published Online: 2009-01-01 | DOI: https://doi.org/10.1351/pac200678010105

Selenium yeast, produced by growing select strains of Saccharomyces cerevisiae in Se-rich media, is a recognized source of organic food-form Se, but the determination of its exact composition with respect to the Se species present produced conflicting results. Improved methods of analysis have since revealed it to contain 90+ % of its Se in the form of selenomethionine, the principal organic nutritional form of Se for higher animals and humans. The safety record of Se yeast is excellent: During the three decades of its world-wide use as a source of supplemental Se, no cases of Se poisoning have occurred due to dosage or formulation errors.

Keywords: Saccharomyces cerevisiae; selenium; selenium poisoning; selenium yeast; selenomethionine; supplemental selenium


International Symposium on Trace Elements in Food (TEF-2), International Symposium on Trace Elements in Food, TEF, Trace Elements in Food, 2nd, Brussels, Belgium, 2004-10-07–2004-10-08

About the article

Published Online: 2009-01-01

Published in Print: 2006-01-01

Citation Information: Pure and Applied Chemistry, Volume 78, Issue 1, Pages 105–109, ISSN (Online) 1365-3075, ISSN (Print) 0033-4545, DOI: https://doi.org/10.1351/pac200678010105.

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