Selenium level of the cultivated mushroom Agaricus bisporus

J. Vetter, J. Lelley

Research output: Contribution to journalArticle

17 Citations (Scopus)

Abstract

Selenium intake of the human population is very distinct and depends on the Se-content of consumed food. The higher intake of selenium can decrease the risk of many health problems in human and animal organisms. The main task of this work was to obtain new comparable data on Se content of Agaricus bisporus mushroom. The selenium content of different, common varieties of Agaricus bisporus and of its three cultivation's flushes was determined. The Se content of varieties varies between 0.46 mg kg-1 d.m. and 5.63 mg kg -1 d.m., and the average content is 2.82 (± 1.48) mg kg -1 d.m. The caps of fruit bodies have always higher selenium content than the stipe. The average cap/stipe selenium ratio is 1.29. The changes of Se concentration during the cultivation (in cultivation's flushes) are not significant. The most important cultivated mushroom species of the world (Agaricus bisporus) has, in addition to other more valuable properties, a remarkable Se-content. Consumption of fruit bodies can improve the Se supply of human organism, i.e. some health risks can be decreased.

Original languageEnglish
Pages (from-to)297-301
Number of pages5
JournalActa Alimentaria
Volume33
Issue number3
DOIs
Publication statusPublished - Sep 2004

Fingerprint

Agaricus
Agaricus bisporus
Agaricales
Selenium
mushrooms
selenium
fruiting bodies
Fruit
organisms
Health
human population
Food
Population
animals

Keywords

  • Agaricus bisporus varieties
  • Caps
  • Selenium content
  • Stipes

ASJC Scopus subject areas

  • Food Science
  • Medicine (miscellaneous)

Cite this

Selenium level of the cultivated mushroom Agaricus bisporus. / Vetter, J.; Lelley, J.

In: Acta Alimentaria, Vol. 33, No. 3, 09.2004, p. 297-301.

Research output: Contribution to journalArticle

Vetter, J. ; Lelley, J. / Selenium level of the cultivated mushroom Agaricus bisporus. In: Acta Alimentaria. 2004 ; Vol. 33, No. 3. pp. 297-301.
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