González-Jiménez FE, Hernández-Espinosa N, Cooper-Bribiesca BL, Núñez-Bretón LC, Reyes-Reyes M

Idioma: Español
Referencias bibliográficas: 30
Paginas: 16-21
Archivo PDF: 395.99 Kb.

RESUMEN

Los antioxidantes son compuestos ampliamente distribuidos en el reino vegetal, el interés en su estudio se ha incrementado en las últimas décadas debido a que su consumo se ha relacionado con la disminución de enfermedades crónico-degenerativas como la diabetes, cáncer, enfermedades cardiovasculares y enfermedades neurodegenerativas, las cuales son un serio problema para la salud pública, repercutiendo en destinar gastos importantes del producto interno bruto (PIB) en materia de salud. Dentro de la gama de antioxidantes se encuentran los polifenoles, destacando los flavonoides, los cuales han demostrado tener actividad antioxidante, ser capaces de inhibir la formación de radicales libres como el superóxido e hidroxilo, conocidos como especies reactivas del oxígeno (ROS), que son capaces de ocasionar daño celular desencadenando distintas enfermedades crónico-degenerativas. Existe una gran variedad de alimentos que han sido sujeto de estudio como el arándano, vino tinto, té verde y cacao por las propiedades antioxidantes que presentan y su asociación con la prevención de dichas enfermedades. Esto se infiere debido al alto contenido de compuestos fenólicos, en los que la mayoría de los autores concluyen que una dieta rica en polifenoles disminuye significativamente el riesgo de desarrollar alguna enfermedad crónico degenerativa.

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