Efectos de los bioactivos de los alimentos en la nutrición humana
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El consumo de alimentos se remonta desde los inicios de la humanidad hasta la actualidad con un sinfín de cambios enfocados en la preparación, con la inclusión de elementos provenientes de plantas, frutas o vegetales para mejorar sus características organolépticas, funcionales y físicos-químicas. Bajo este antecedente, el objetivo del estudio fue identificar los efectos del consumo de bioactivos en alimentos. El método que se empleó fue de tipo exploratorio con un enfoque documental; se realizó una búsqueda minuciosa en bases científicas como Springer, Google Académico, Pubmed, tesis de pregrado y doctorado, así como boletines, que nos permitió identificar 33 productos alimenticios, los mismos que contienen diferentes compuestos bioactivos como licopenos, polifenoles, taninos, flavonoides, carotenoides, terpenos y otros derivados. Estos componentes inhiben la presencia de radicales libres y reducen el estrés oxidativo, así evita la presencia de enfermedades ligadas al sistema nervioso central. Otros componentes tienen efectos protectores que ayudan a potenciar y desarrollar modulares del metabolismo.
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