Selenium-containing products and new coronavirus
- VernacularTitle:Селен агуулсан бүтээгдэхүүн ба шинэ коронавирус
- Author:
Erdentsogt E
1
;
Tsegmed S
2
Author Information
1. Public health development and innovation institute NGO
2. National Center for Public Health
- Publication Type:Review
- Keywords:
selenium;
virus;
wheat;
meat
- From:Mongolian Medical Sciences
2020;193(3):79-86
- CountryMongolia
- Language:Mongolian
-
Abstract:
Live species with selenium deficiency are unable to produce adequate antioxidant selenoprotein to
defend themselves, so the virus may turn harmful and cause additional stubborn illness.
The disease associated with selenium deficiency in humans became known as cardiomyopathy or
Keshan disease, an area in northeastern China that endemic spread. Some of the study results on
the treatment of COVID-19 patients and selenium levels in patients are similar to previous studies
indicating the antiviral effects of selenium. Indeed, various cellular and viral mechanisms, including
selenium and selenoprotein, affect viral pathogens, including glutathione peroxidase, which depends
on selenium encoded by the virus. Such viral mechanisms affect well-operated oxidative stress
associated with multiple RNA-virus infections and increase viral replication (resulting in increased
mutation frequency); as with SARS-CoV-2, selenium deficiency pathogens or mortality are high.
Inadequate selenium deficiency has been reported in the Mongolian population. According to a
2005 year study report by the University of Otto in New Zealand and the Center for Nutrition, 57%
of children aged 06–35 months in Ulaanbaatar and four aimags had low selenium consumption in
plasma. In most countries, the most important sources of selenium are meat and wheat products,
and the concentration of selenium in the main staples eaten by Mongolians, such as wheat and meat,
was remarkably low
- Full text:2020-193(3)-79-86.pdf
