Concentración en alimentos y acción biológica de compuestos antinutricionales: Una revisión
DOI:
https://doi.org/10.33448/rsd-v13i4.45497Palabras clave:
Ciencia de los alimentos; Composición de los alimentos; Revisión.Resumen
Los compuestos antinutricionales se producen por el metabolismo secundario de las plantas y tienen varias funciones, incluida la protección contra los ataques de los depredadores. Estas sustancias pueden reducir la biodisponibilidad de los nutrientes, afectar la digestibilidad de las proteínas y provocar efectos tóxicos en el organismo cuando se consumen en exceso. Sin embargo, además de los efectos nocivos, algunos de estos fitoquímicos también pueden tener efectos beneficiosos para la salud humana. Esta revisión tiene como objetivo presentar datos sobre la presencia y contenido de antinutrientes en vegetales y también informar los efectos funcionales de algunos de estos compuestos. El presente trabajo es una revisión integradora, en la que se realizó una búsqueda en las bases de datos electrónicas Science Direct, Google Scholar y el Portal de Búsqueda Integrada de la Universidad de São Paulo, reuniendo artículos que abordaron la concentración de compuestos antinutricionales en alimentos vegetales. utilizado en la nutrición humana. Los antinutrientes más abundantes en los alimentos evaluados fueron los fitatos, seguidos de los taninos, oxalatos, saponinas, inhibidores de proteasas (incluidos los de tripsina), nitratos, glucósidos cianogénicos, carbohidratos no digeribles (rafinosa, estaquiosa y verbascosa) y glucosinolatos. Esta revisión presentó datos importantes sobre la presencia y contenido de compuestos antinutricionales en vegetales frescos y procesados, destacando la aparición de fitatos, taninos y oxalatos. Las investigaciones han demostrado efectos nocivos y también acciones beneficiosas de los compuestos; sin embargo, aún es necesario investigar el potencial de estas moléculas para dilucidar sus efectos beneficiosos sobre la salud humana y sus aplicaciones.
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