Influência do processo digestivo na atividade antioxidante de alimentos funcionais
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Data
2016
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Resumo
O aumento da consciência do consumidor para a relação entre os bons hábitos
alimentares e a diminuição da incidência de certas patologias, aliado à evolução científica
conduziu a uma nova categoria de alimentos denominados alimentos funcionais.
Neste trabalho, foram abordados os alimentos funcionais com atividade
antioxidante, com destaque para o seu conteúdo em compostos fenólicos. Para avaliar as
propriedades antioxidantes destes compostos foram considerados diversos fatores como a
influência das suas características estruturais e a relevância da matriz alimentar em que
estão inseridos. Adicionalmente, as metodologias mais utilizadas para a avaliação da
atividade antioxidante foram também abordadas, bem como a relevância em considerar o
processo digestivo e a sua influência nessas propriedades.
Pode-se concluir que apesar de existirem alguns estudos que incluam a influência
do processo digestivo na determinação da atividade antioxidante de certos componentes
alimentares, ainda há muito por fazer, uma vez que os modelos in vitro disponíveis ainda
estão longe de mimetizar o que ocorre in vivo. No entanto, a literatura existente, evidencia
que as propriedades antioxidantes são efetivamente afetadas pelo processo digestivo e que
consoante a matriz alimentar analisada os resultados obtidos são também diferentes, pelo
que estes fatores devem ser sempre considerados numa avaliação deste âmbito.
The increase in consumers awareness about the link between good eating habits and the reduction in the incidence of certain diseases, along with the scientific evolution has led to a new category of foods called functional foods. Herein, functional foods with antioxidant activity were studied with emphasis on its content in phenolic compounds. To evaluate the antioxidant properties of these compounds several factors were considered such as the influence of their structural characteristics and the relevance of the food matrix in which they are inserted. In addition, the methodologies used for the evaluation of the antioxidant activity were also discussed, as well as the relevance in considering the digestive process and its influence on these properties. It was concluded that, although there are some studies that include the influence of the digestive process in the determination of the antioxidant activity of certain food components, there is still much work to be done, since the in vitro models available are still far from mimic what occurs in vivo. However, the existing literature, shows that the antioxidant properties are affected by the digestive process and that depending on the food matrix analysed the results obtained are different, so these factors should always be considered when studying this topic.
The increase in consumers awareness about the link between good eating habits and the reduction in the incidence of certain diseases, along with the scientific evolution has led to a new category of foods called functional foods. Herein, functional foods with antioxidant activity were studied with emphasis on its content in phenolic compounds. To evaluate the antioxidant properties of these compounds several factors were considered such as the influence of their structural characteristics and the relevance of the food matrix in which they are inserted. In addition, the methodologies used for the evaluation of the antioxidant activity were also discussed, as well as the relevance in considering the digestive process and its influence on these properties. It was concluded that, although there are some studies that include the influence of the digestive process in the determination of the antioxidant activity of certain food components, there is still much work to be done, since the in vitro models available are still far from mimic what occurs in vivo. However, the existing literature, shows that the antioxidant properties are affected by the digestive process and that depending on the food matrix analysed the results obtained are different, so these factors should always be considered when studying this topic.
Descrição
Orientação: Tânia Santos de Almeida
Palavras-chave
MESTRADO INTEGRADO EM CIÊNCIAS FARMACÊUTICAS, NUTRIÇÃO, COMPOSIÇÃO DOS ALIMENTOS, DIGESTÃO, NUTRITION, FOOD COMPOSITION, DIGESTION, CIÊNCIAS FARMACÊUTICAS, PHARMACEUTICAL SCIENCES, ALIMENTOS FUNCIONAIS, FUNCTIONAL FOODS, ANTIOXIDANTES, ANTIOXIDANTS