%0 Journal Article
%T Content of Genome-Protective Micronutrients in Selected Fresh and Processed Foods in the Australian State of Victoria
%A Chakra Wijesundera
%A Christine Margetts
%A Peter Roupas
%A Michael Fenech
%J Food and Nutrition Sciences
%P 176-183
%@ 2157-9458
%D 2012
%I Scientific Research Publishing
%R 10.4236/fns.2012.32026
%X 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, ¦Â-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 (¦Â-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.
%K Micronutrients
%K Genome Stability
%K DNA Damage
%K Food
%K Cancer
%K Aging
%K Calcium
%K ¦Â-Carotene
%K Folic Acid
%K Niacin
%K Retinol
%K Selenium
%K Vitamin B12
%K Vitamin E
%K Zinc
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=17512