Selenium in Nutrition and Health

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Nottingham University Press, 2006 - Medical - 974 pages
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In recent years, natural antioxidants have received tremendous attention in relation to human health and food quality. However, the scientific background of many health-promoting claims for natural antioxidants are not always understandable for the general public and needs further clarification. Furthermore, agricultural applications of antioxidants await further investigations. The primary aim of this volume is to provide up-to-date information about selenium as an integral part of integrated antioxidant systems in the animal and human bodies responsible for maintaining health. It contains practical advice in relation to effective usage of selenium supplements, including optimal forms and doses. In addition, it combines fundamental information on selenium biochemistry and metabolism in a clear and nderstandable way. It also presents the most recent findings, unresolved puzzles and future directions for selenium research.

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About the author (2006)

Peter Surai, after graduating from Kharkov State University in the Ukraine, went on to the Ukraine poultry Research Institute. Following two years developing various antioxidant-related techniques at an analytical feed analysis laboratory, he later he became head of the Department of Reproduction and later Department of Physiology, Biochemistry and nutrition (Ukraine) where he was responsible for poultry nutrition throughout the country.

In 1994 he moved to Scotland where he is currently a Professor of Nutritional Biochemistry at the Avian Science Research Centre of the Scottish Agricultural College.

His main interest has been concerned with aspects of antioxidant metabolism with a specific emphasis to selenium in relation to animal and human nutrition and reproduction, and has more that 350 research publications devoted to this subject, including 75 papers in peer-reviewed journals. In 1999 he received the prestigious John Logie Baird Award for Innovation for the development of "super-eggs" and in 2000, The World's poultry Science Association Award, in recognition of an outstanding contribution to the development of the poultry industry. For the last decade he has lectured in over 40 countries on various antioxidant-related topics.

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