Selenium
(Se) is an important micronutrient for living organisms,
since it is involved in several physiological and metabolic processes.
Se intake in humans is often low and very seldom excessive, and its
bioavailability depends also on its chemical form, with organic Se
as the most available after ingestion. The main dietary source of
Se for humans is represented by plants, since many species are able
to metabolize and accumulate organic Se in edible parts to be consumed
directly (leaves, flowers, fruits, seeds, and sprouts) or after processing
(oil, wine, etc.). Countless studies have recently investigated the
Se biofortification of plants to produce Se-enriched foods and elicit
the production of secondary metabolites, which may benefit human health
when incorporated into the diet. Moreover, feeding animals Se-rich
diets may provide Se-enriched meat. This work reviews the most recent
literature on the nutraceutical profile of Se-enriched foods from
plant and animal sources.