“…Therefore, studies on Se-enriched products have been increasing over the recent decades. Se-enriched-yeasts (Ahmad et al, 2012), rice (Fang et al, 2009;Hu et al, 2014;Liu & Gu, 2009), mushroom (Maseko, Howell, Dunshea, & Ng, 2014), ovalbumin (Li et al, 2014), green tea (Li et al, 2008;Molan, 2013), and other materials have been recently reported.…”