El tomate, ¿alimento saludable y/o funcional?
DOI:
https://doi.org/10.14306/renhyd.20.4.208Palabras clave:
Lycopersicon esculentum, Fitoquímicos, Carotenoides, Minerales, Vitaminas, Fibra alimentaria, PolifenolesResumen
Este trabajo es una revisión bibliográfica científica sobre la presencia de compuestos bioactivos en tomate y derivados y la función de estos compuestos para promover la salud del organismo humano. Diferentes estudios científicos muestran que el tomate o sus derivados tienen diferentes tipos de moléculas, algunas con actividad antioxidante, que actúan protegiendo a lípidos, lipoproteínas, ADN, etc. de los radicales libres generados por el organismo. Esta función podría ser una de las causantes de la aparente relación entre su consumo y la protección de enfermedades degenerativas y crónicas como el cáncer, enfermedades cardiovasculares, enfermedad de Parkinson, etc. Estudios más recientes han propuesto otros mecanismos bioquímicos por los cuales los componentes del tomate pueden ejercer esa función beneficiosa sobre la salud. Pero además de intentar conocer los efectos beneficiosos de los compuestos presentes en el tomate de forma aislada, algunos estudios científicos parecen indicar que el mayor beneficio de este alimento se debe al efecto sinérgico que existe entre todos sus compuestos. Y algunos estudios epidemiológicos asocian que su consumo asiduo tiene diferentes efectos beneficiosos sobre la salud. Debido a la relación existente entre los compuestos bioactivos del tomate, su consumo cotidiano y su efecto sobre la salud humana, el objetivo de la presente revisión bibliográfica es dar a conocer los compuestos presentes en este alimento y sus posibles acciones sobre la salud.
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