الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Worldwide, the focus on food quality has increased due to its importance for human health. The trace element selenium (Se) is among the elements in focus mainly because of its importance for antioxidant protection and for normal function of the thyroid gland hormones thyroxine and triiodothyronine. Adequate Se supply via food has, among others, been associated with a well-functioning immune system and reduced risk of cancer (Rayman, 2000). This controversial element was discovered in 1817 by the chemist J.J. Berzelius in Gripsholm, Sweden, who named this new element selenium after ”selene” the Greek goddess of the moon.
Although selenium is an essential micronutrient for humans and animals, but it is deficient in at least a billion people worldwide. Its deficiency in food can cause cancer, cardiovascular and other diseases in humans and animals, so it is used as a nutritional additive for livestock and poultry (Birringer et al., 2002). Selenium is not classified as an essential micronutrient for higher plants; however,