Bebidas antioxidantes naturales: bases biofuncionales, tendencias de consumo y enfoque en población universitaria
DOI:
https://doi.org/10.24215/30089336e008Palabras clave:
polifenoles, estrés oxidativo, aceptación, enzimas antioxidantes, bebidas funcionalesResumen
El aumento de enfermedades crónicas no transmisibles en adultos jóvenes se ha relacionado con desequilibrios oxidativos derivados de malos hábitos alimenticios. Este estudio analiza bebidas funcionales con propiedades antioxidantes, sus compuestos bioactivos y sus beneficios asociados a la salud, mediante una revisión narrativa de literatura científica, para entender los factores que influyen en su consumo y aceptación entre estudiantes universitarios. Se revisaron de manera exploratoria y descriptiva artículos publicados entre 2012 y 2024 sobre bebidas elaboradas con extractos de frutas, hierbas y subproductos vegetales, considerando su composición bioactiva y su efecto sobre biomarcadores oxidativos en modelos in vivo y estudios clínicos. Se integró y sistematizó evidencia sobre polifenoles, flavonoides y carotenoides, y su impacto en la peroxidación lipídica, la actividad de enzimas antioxidantes y la aceptabilidad sensorial. Los hallazgos indican que estas bebidas pueden reducir especies reactivas de oxígeno, aumentar la actividad de enzimas como superóxido dismutasa y catalasa, y ser bien aceptadas por los jóvenes. También se identificaron factores psicosociales que influyen en su consumo: la percepción de naturalidad, el etiquetado y la accesibilidad económica. Se concluye que estas bebidas son una alternativa viable para prevenir el daño oxidativo, si se formulan con respaldo científico, promoviendo su consumo informado.
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