FNS  Vol.3 No.2 , February 2012
Content of Genome-Protective Micronutrients in Selected Fresh and Processed Foods in the Australian State of Victoria
Abstract: Maintenance of genome stability by preventing DNA damage is crucially important for counteracting carcinogenesis and age-associated diseases. The levels of niacin, vitamin E, vitamin B12, folate, β-carotene, retinol, magnesium, calcium, selenium and zinc, which are key micronutrients considered to be important in the prevention of genome damage, were measured in a range of fresh and processed foods available to consumers in the state of Victoria, Australia. Some of the richest dietary sources of the micronutrients, expressed as a percentage of the (Australian) recommended dietary (daily) intake for adults per 100 g of food, were: wheat germ oil (vitamin E, 1400%); oyster (vitamin B12, 2666%); rice bran (niacin, 296% and magnesium, 212%); chicken liver (folate, 354%); beef liver (retinol, 1777%); golden sweet potato (β-carotene); brazil nuts (selenium, 404%); wheat bran (zinc, 575%); skim milk powder (calcium, 116%). The data will be useful for formulating dietary guidelines for micronutrient intake as well as for formulating functional foods enriched in key micronutrients.
Cite this paper: C. Wijesundera, C. Margetts, P. Roupas and M. Fenech, "Content of Genome-Protective Micronutrients in Selected Fresh and Processed Foods in the Australian State of Victoria," Food and Nutrition Sciences, Vol. 3 No. 2, 2012, pp. 176-183. doi: 10.4236/fns.2012.32026.

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