Biodisponibilidad de compuestos bioactivos en alimentos

  • Mariane Lutz Universidad de Valparaíso
Palabras clave: Compuestos bioactivos, fitoquímicos, biodisponibilidad biológica, metabolismo, xenobióticos, alimentos

Resumen

Antecedentes: en la actualidad ha cobrado gran relevancia el conocimiento de los compuestos bioactivos alimentarios beneficiosos para la salud. Estos deben acceder a los tejidos a través de la circulación sanguínea, y su biodisponibilidad depende de múltiples factores. Objetivo: describir algunos aspectos relevantes relacionados con la evaluación de la biodisponibilidad de compuestos bioactivos, que determina su capacidad para ejercer los efectos saludables. Metodología: se describen aspectos básicos relacionados con la medición de la biodisponibilidad de compuestos bioactivos ingeridos en la dieta, su significado y algunas claves para interpretar los resultados de su medición. Para ello se analiza bibliografía científica relevante en el tema en las bases de datos Thomson y Scielo, y libros con comité editorial. Resultados: la biodisponibilidad es una herramienta útil para conocer si los compuestos bioactivos alimentarios son capaces de llegar a los sistemas en los cuales ejercen sus efectos beneficiosos. Depende de factores propios del sujeto, otros propios de la matriz alimentaria que los contiene, e incluso son inherentes al tipo de microflora intestinal. Conclusión: los métodos tradicionales de medición de la biodisponibilidad, a partir de niveles plasmáticos y de excreción urinaria de las moléculas bioactivas presentes en los alimentos, deben considerar una amplia variedad de factores para lograr una interpretación adecuada de los resultados. 

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Biografía del autor/a

Mariane Lutz, Universidad de Valparaíso

Centro de Investigación y Desarrollo de Alimentos Funcionales, Facultad de Farmacia, Universidad de Valparaíso-Chile.

Citas

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Publicado
2014-03-31
Cómo citar
Lutz M. (2014). Biodisponibilidad de compuestos bioactivos en alimentos. Perspectivas En Nutrición Humana, 15(2), 217-226. Recuperado a partir de https://revistas.udea.edu.co/index.php/nutricion/article/view/19001
Sección
Artículos de Revisión