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Content of Genome-Protective Micronutrients in Selected Fresh and Processed Foods in the Australian State of Victoria

Author(s): Peter Roupas | Michael Fenech | Chakra Wijesundera | Christine Margetts

Journal: Advances in Molecular Imaging
ISSN 2161-6728

Volume: 03;
Issue: 02;
Start page: 176;
Date: 2012;
Original page

Keywords: Micronutrients | Genome Stability | DNA Damage | Food | Cancer | Aging | Calcium | β-Carotene | Folic Acid | Niacin | Retinol | Selenium | Vitamin B12 | Vitamin E | Zinc

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, cal-cium, 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 po-tato (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.
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