Se‐methyl‐L‐selenocysteine added as a source of selenium for nutritional purposes to food supplements

SUMMARY Following a request from the European Commission to the European Food Safety Authority (EFSA), the Panel on Food Additives and Nutrient Sources added to Food (ANS) was asked to provide a scientific opinion on the safety of Se-methyl-L-selenocysteine (Semethylselenocysteine) added for nutritional purposes as a source of selenium in food supplements and on the bioavailability of selenium from this source. The present opinion deals only with the safety of Se-methylselenocysteine as a source of selenium and the bioavailability of selenium from this source. The safety of selenium itself, in terms of amounts that may be consumed, is outside the remit of this Panel. Se-methylselenocysteine is a naturally occurring monomethylated selenoamino acid in which selenium replaces the sulphur of the S-methylcysteine molecule. Se-methylselenocysteine is found in plants of the Allium and the Brassica families and also in yeast. As much as 80% of the total selenium found in vegetables such as broccoli, radish, Brussels sprouts, cabbage, garlic, onion, leek, ramps, and milk vetch (Astragalus spp, Fabaceae) is present as Semethylselenocysteine.