INTERACCIÓN DE COMPUESTOS FENÓLICOS Y FIBRA DIETARIA: CAPACIDAD ANTIOXIDANTE Y BIODISPONIBILIDAD

  • Ana Elena Quirós Sauceda Centro de Investigación en Alimentación y Desarrollo, AC
  • Hugo Palafox Centro de Investigación en Alimentación y Desarrollo, AC
  • Rosario Maribel Robles Sánchez Centro de Investigación en Alimentación y Desarrollo, AC
  • Gustavo A González Aguilar Centro de Investigación en Alimentación y Desarrollo, AC

Resumen

En los últimos años, la relación entre el consumo de frutas y la salud humana ha sido el punto focal de la investigación científica. Este interés se debe a la búsqueda específica de los compuestos contenidos en vegetales que proporcionan beneficios a la salud del consumidor (Palafox-Carlos et al., 2011). Las frutas, además de ser fuente de vitaminas, minerales y fibra, también son fuente rica en compuestos bioactivos conocidos como fitoquímicos. Los compuestos fenólicos (CF) son sustancias fitoquímicas que estando en bajas concentraciones en los alimentos, pueden prevenir algunos de los procesos implicados en el desarrollo de cáncer y enfermedades cardiovasculares (Denny y Buttriss, 2007). Sin embargo, la evidencia de su papel en la prevención de otras enfermedades degenerativas requiere de un mayor soporte científico.

Citas

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Publicado
2011-12-30
Sección
Artículos