Produtos da reação de Maillard em alimentos
implicações para a saúde
Palabras clave:
Análise de alimentos, Consumo de alimentos, Glicação, Nutrição, Reação de MaillardResumen
A reação de Maillard é uma reação de escurecimento não enzimático que pode ocorrer em alimentos e em organismos vivos. Esta revisão tem como objetivo analisar a formação e o papel dos produtos originados a partir da reação de Maillard e seus efeitos na saúde. Para isso foram realizados levantamentos bibliográficos nas bases da área, sem restrição de data. Os resultados da revisão apontam que produtos carbonílicos intermediários da reação de Maillard e da peroxidação reagem facilmente com grupamentos aminas de proteínas e ácidos nucleicos, levando a modificações biológicas que podem resultar em complicações observadas no diabetes, aterosclerose e doenças neurodegenerativas. O consumo de produtos da reação de Maillard aumentou nas últimas décadas, devido ao aumento do consumo de alimentos industrializados que, em geral, sofreram processamento térmico. Essas substâncias são biodisponíveis em alguma proporção e, embora ainda não haja consenso sobre os possíveis efeitos deletérios à saúde decorrentes de sua ingestão, a comunidade científica tem expressado preocupação com as implicações em processos patológicos de que participam. Diante desses achados, ressalta-se a necessidade de estimar o consumo dos produtos da reação de Maillard, principalmente por populações vulneráveis, como crianças e diabéticos, a fim de, se necessário, estabelecer consumos diários aceitáveis e ampliar o conhecimento com vistas ao estabelecimento, no futuro, de limites para a indústria de alimentos.
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Derechos de autor 2023 Julianna SHIBAO, Deborah Helena Markowicz BASTOS
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
