TITLE:
Content of Genome-Protective Micronutrients in Selected Fresh and Processed Foods in the Australian State of Victoria
AUTHORS:
Chakra Wijesundera, Christine Margetts, Peter Roupas, Michael Fenech
KEYWORDS:
Micronutrients; Genome Stability; DNA Damage; Food; Cancer; Aging; Calcium; β-Carotene; Folic Acid; Niacin; Retinol; Selenium; Vitamin B12; Vitamin E; Zinc
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.3 No.2,
February
27,
2012
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.