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Selenium in biology. Selenocysteine is the main organic molecule involving selenium in humans. Selenium is an essential micronutrient for animals, though it is toxic in large doses. In plants, it sometimes occurs in toxic amounts as forage, e.g. locoweed. Selenium is a component of the amino acids selenocysteine and selenomethionine.
The selenium cycle is a biological cycle of selenium similar to the cycles of carbon, nitrogen, and sulfur. Within the cycle, there are organisms which reduce the most oxidized form of the element and different organisms complete the cycle by oxidizing the reduced element to the initial state. In the selenium cycle it has been found that ...
Selenium is a vital nutrient in animals, [6] including humans. About 25 different selenocysteine-containing selenoproteins have so far been observed in human cells and tissues. [ 7 ] Since lack of selenium deprives the cell of its ability to synthesize selenoproteins, many health effects of low selenium intake are believed to be caused by the ...
At least 15 grams is a good goal. These 10 high-protein lunchtime foods can get you there. 1. Chicken Breast. A 3-ounce serving of grilled chicken breast provides an impressive 26 grams of protein ...
Plant nutrition is the study of the chemical elements and compounds necessary for plant growth and reproduction, plant metabolism and their external supply. In its absence the plant is unable to complete a normal life cycle, or that the element is part of some essential plant constituent or metabolite. This is in accordance with Justus von ...
Selenocysteine (symbol Sec or U, [ 4] in older publications also as Se-Cys) [ 5] is the 21st proteinogenic amino acid. Selenoproteins contain selenocysteine residues. Selenocysteine is an analogue of the more common cysteine with selenium in place of the sulfur . Selenocysteine is present in several enzymes (for example glutathione peroxidases ...
Root vegetable. Carrot roots in various shapes and colors. Root vegetables are underground plant parts eaten by humans as food. In agricultural and culinary terminology, the term applies to true roots such as taproots and tuberous roots as well as non-roots such as bulbs, corms, rhizomes, and stem tubers. [ 1]
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