Efectos de los bioactivos de los alimentos en la nutrición humana
Food consumption goes back from the beginning of humanity to the present with endless changes focused on preparation, with the inclusion of elements from plants, fruits or vegetables to improve their organoleptic, functional and physical-chemical characteristics. Under this background, the objective...
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| Formato: | Artículo revista |
| Lenguaje: | Español |
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Facultad de Bioquímica y Ciencias Biológicas (UNL)
2025
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| Acceso en línea: | https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FABICIB/article/view/12568 |
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| Sumario: | Food consumption goes back from the beginning of humanity to the present with endless changes focused on preparation, with the inclusion of elements from plants, fruits or vegetables to improve their organoleptic, functional and physical-chemical characteristics. Under this background, the objective of the study was to identify the effects of the consumption of bioactives in food. The method used was exploratory with a documentary approach; A thorough search was carried out in scientific databases such as Springer, Google Scholar, Pubmed, undergraduate and doctoral theses, as well as bulletins, which allowed us to identify 33 food products, the same ones that contain different bioactive compounds such as lycopenes, polyphenols, tannins, flavonoids, carotenoids, terpenes and other derivatives. These components inhibit the presence of free radicals and reduce oxidative stress, thus avoiding the presence of diseases linked to the central nervous system. Other components have protective effects that help enhance and develop metabolism modules |
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