Licopeno como agente antioxidante
Palabras clave:
licopeno, antioxidantes, radicais livres, carotenóides, tomates, Lycopersicon esculentumResumen
Este trabalho constitui uma revisão de dados científicos sobre o consumo de licopeno e sua ação como fator antioxidante. O licopeno é considerado o carotenóide que possui a maior capacidade seqüestrante do oxigênio singlete. Radicais livres agem continuamente no organismo, podendo desencadear danos celulares e serem os responsáveis pelo desenvolvimento de câncer e certas doenças crônicas. Estudos mostram que o licopeno protege moléculas de lipídios, lipoproteínas de baixa densidade, proteínas e DNA contra o ataque dos radicais, tendo um papel essencial na proteção de doenças. Como prevenção, preconiza-se o consumo de dietas ricas em alimentos fontes de licopeno: tomates e seus produtos (purê, pasta, catchup), mamão, pitanga e goiaba; que aportem cerca de 35mg de licopeno ao dia.
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Derechos de autor 2023 Najua Juma Ismail Esh SHAMI, Emília Addison Machado MOREIRA
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
