Publication: Evaluación de las propiedades antiinflamatorias, antioxidantes e hipolipidémicas de cebolla procesada como ingrediente funcional "in vitro" y en modelo animal
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2018-02-21
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Universidad Complutense de Madrid
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Abstract
Los avances científicos han evidenciado el papel fundamental de la dieta en la salud, existiendo un creciente interés del consumidor en la relación entre la dieta y la salud. Estudios epidemiológicos realizados durante las últimas décadas demuestran la conexión que existe entre el tipo de alimento consumido y su composición, con la mejora o el mantenimiento de un estado saludable del individuo. Los alimentos funcionales presentan efectos específicos beneficiosos para la salud humana más allá de la nutrición básica. En este sentido, se están descubriendo propiedades funcionales en muchos alimentos de origen vegetal, dentro de los cuales se encuentra la cebolla, con potencial como alimento funcional. La composición nutricional de la cebolla es muy compleja, presenta diversos fructooligosacáridos como carbohidratos de reserva, y se caracteriza por presentar cantidades significativas de vitaminas, minerales y elementos traza. La cebolla es rica en compuestos bioactivos, entre los que cabe destacar los compuestos organosulfurados, como los S-alqu(en)il-L-cisteína sulfóxidos y los flavonoides como la quercetina, a los cuales se les atribuye los potenciales efectos beneficiosos para la salud. Existen numerosos estudios sobre la potencial actividad biológica de la cebolla, especialmente propiedades anticancerígenas, efectos en el metabolismo lipídico, efectos cardioprotectores, actividad antibiótica y propiedades antioxidantes. La creciente demanda por parte del consumidor de alimentos fáciles de consumir, seguros y con propiedades biológicas más allá de las nutricionales, manteniendo su calidad sensorial y organoléptica, ha motivado a investigadores e industriales al desarrollo de nuevas tecnologías de procesado, siendo las altas presiones hidrostáticas una de las que ha recibido mayor atención. El potencial y las limitaciones del procesado de alimentos mediante altas presiones hidrostáticas ha sido extensamente estudiado, la gran mayoría de investigaciones se han centrado en estudiar su aplicación como método de inactivación microbiana y enzimática. Sin embargo, son escasos los estudios realizados sobre el efecto que ejerce el procesado de alimentos por alta presión hidrostática sobre la potencial actividad biológica de los mismos...
The scientific advances have evidenced the fundamental role of the diet in health, showing an increased attention of consumers towards the close association between food and health. In recent decades, epidemiological studies demonstrate the relation between the type of food consumed and its composition with the maintenance or promotion of the general state of health of the individuals. Functional foods have specific beneficial effects on human health beyond basic nutrition. In this sense, functional properties in many traditional foods are being discovered in many foods of plant origin, such as the onion, with potential as a functional food. The nutritional composition of onion is very complex, is a good source of fructooligosaccharides, and also has significant amounts of vitamins, minerals, and trace elements. Onion is a rich source of bioactive compounds like organosulfur compounds, such as S-alqu(en)yl-L-cysteine sulfoxides, and flavonols as quercetin, whose properties have shown to have significant benefits on human health. A large number of studies have shown the potential bioactivity of onion, especially its anticancer and antioxidant properties, lipid metabolism and cardioprotective effects and antibiotic activity. Researchers and food manufacturers have been motivated to develop new processing technologies, as high hysrostatic pressuer, to cover the growing consumer demand for food that is safe, very easy to consume, with an extra added value to its potential biological activity beyond nutritional properties, which maintain their sensorial and organoleptic quality. The potential and limitations of food processing through high hydrostatic pressure have been widely studied. The majority of studies have focused on microbial and enzymatic inactivation. However, there are few studies on the effect of food processing by high hydrostatic pressure on its potential biological activity...
The scientific advances have evidenced the fundamental role of the diet in health, showing an increased attention of consumers towards the close association between food and health. In recent decades, epidemiological studies demonstrate the relation between the type of food consumed and its composition with the maintenance or promotion of the general state of health of the individuals. Functional foods have specific beneficial effects on human health beyond basic nutrition. In this sense, functional properties in many traditional foods are being discovered in many foods of plant origin, such as the onion, with potential as a functional food. The nutritional composition of onion is very complex, is a good source of fructooligosaccharides, and also has significant amounts of vitamins, minerals, and trace elements. Onion is a rich source of bioactive compounds like organosulfur compounds, such as S-alqu(en)yl-L-cysteine sulfoxides, and flavonols as quercetin, whose properties have shown to have significant benefits on human health. A large number of studies have shown the potential bioactivity of onion, especially its anticancer and antioxidant properties, lipid metabolism and cardioprotective effects and antibiotic activity. Researchers and food manufacturers have been motivated to develop new processing technologies, as high hysrostatic pressuer, to cover the growing consumer demand for food that is safe, very easy to consume, with an extra added value to its potential biological activity beyond nutritional properties, which maintain their sensorial and organoleptic quality. The potential and limitations of food processing through high hydrostatic pressure have been widely studied. The majority of studies have focused on microbial and enzymatic inactivation. However, there are few studies on the effect of food processing by high hydrostatic pressure on its potential biological activity...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Farmacia, Departamento de Nutrición y Bromatología II, leída el 27-06-2017.