Biodisponibilidad de compuestos fenólicos dietéticos: Revisión


  • Erick Gutiérrez-Grijalva Paul Gutiérrez-Grijalva Functional Foods and Nutraceuticals Laboratory, Centro de Investigación en Alimentación y Desarrollo A. C., Unidad Culiacán.
  • Dulce Libna Ambriz-Pérez Functional Foods and Nutraceuticals Laboratory, Centro de Investigación en Alimentación y Desarrollo A. C., Unidad Culiacán.
  • Nayely Leyva-López Functional Foods and Nutraceuticals Laboratory, Centro de Investigación en Alimentación y Desarrollo A. C., Unidad Culiacán.
  • Ramón Ignacio Castillo-López Functional Foods and Nutraceuticals Laboratory, Centro de Investigación en Alimentación y Desarrollo A. C., Unidad Culiacán.
  • José Basilio Heredia Functional Foods and Nutraceuticals Laboratory, Centro de Investigación en Alimentación y Desarrollo A. C., Unidad Culiacán.


Palabras clave:

Fenoles, Biotransformación, Metabolismo.


Los compuestos fenólicos son ubicuos en alimentos de origen vegetal. La alta ingesta de frutas, vegetales y cereales está relacionada con un bajo índice en padecimientos crónicos. Se cree que los compuestos fenólicos son, en parte, responsables de este efecto benéfico. Sin embargo, la bioaccesibilidad y biotransformación de los compuestos fenólicos generalmente no es considerada en este tipo de estudios. Por lo tanto, no se ha podido obtener un mecanismo de acción de los compuestos fenólicos. En este trabajo, presentamos una revisión de literatura de los procesos metabólicos a través de los cuales los compuestos fenólicos son sometidos después
de ser ingeridos.


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Cómo citar

Gutiérrez-Grijalva, E. G.-G. P., Ambriz-Pérez, D. L., Leyva-López, N., Castillo-López, R. I., & Heredia, J. B. (2015). Biodisponibilidad de compuestos fenólicos dietéticos: Revisión. Revista Española De Nutrición Humana Y Dietética, 20(2), 140–147.