Effects of food bioactives on human nutrition
Efectos de los bioactivos de los alimentos en la nutrición
humana
Enriquez Miguel
1
Josselin Erraez
2
David Pilca
3
Ahmed El Salous
4
Abstract: Food consumption dates back from the beginning of
mankind to the present day with a myriad of changes focused on the
preparation, with the inclusion of elements from plants, fruits or
vegetables to improve their organoleptic, functional and physical-
chemical characteristics. Against this background, the objective of the
study was to identify the effects of the consumption of bioactives in
foods. The method used was exploratory with a documentary
approach; a thorough search was carried out in scientific databases
such as Springer, Google Scholar, Pubmed, undergraduate and
doctoral theses, as well as newsletters, which allowed us to identify
33 food products, which contain different bioactive compounds such
as lycopenes, polyphenols, tannins, flavonoids, carotenoids, terpenes
and other derivatives. These components inhibit the presence of free
radicals and reduce oxidative stress, thus preventing the presence of
diseases linked to the central nervous system. Other components have
protective effects that help to enhance and develop metabolic
modules.
Keywords: benefits, health, food, bioactive compounds, diseases,
health, diet
Published
Instituto Tecnológico Superior Edwards
Deming. Quito – Ecuador
Periodicity
April - June
Dates of receipt
Received: January 11, 2023
Approved: March 30, 2023
http://centrosuragraria.com/index.php/revista
vol. 2. Num. 18. 2023.
pp. 1-33
Correspondence author
menriquez@uea.edu.ec
Creative Commons License
Creative Commons License, Attribution-
NonCommercial-ShareAlike 4.0
International.https://creativecommons.org/lice
nses/by-nc-sa/4.0/deed.es
1 School of Agroindustrial Engineering, Department of Earth Sciences, Universidad Estatal Amazónica. Puyo-Ecuador.
menriquez@uea.edu.ec, https://orcid.org/0000-0001-9227-4217
2 School of Agroindustrial Engineering, Department of Earth Sciences, Universidad Estatal Amazónica. Puyo-Ecuador. jerraez@uea.edu.ec,
https://orcid.org/0000-0003-3808-8952
3 School of Agroindustrial Engineering, Department of Earth Sciences, Universidad Estatal Amazónica. Puyo-Ecuador. dpilca@uea.edu.ec,
https://orcid.org/0000-0003-3807-2619
4 Director of Research, Universidad Agraria del Ecuador. Guayaquil-Ecuador, eelsalous@uagraria.edu.ec, https://orcid.org/0000-0002-
8937-9664
Effects of food bioactives on human nutrition
2
Resumen: El consumo de alimentos se remonta desde los inicios de
la humanidad hasta la actualidad con un sinfín de cambios enfocados
en la preparación, con la inclusión de elementos provenientes de
plantas, frutas o vegetales para mejorar sus características
organolépticas, funcionales y físicos-químicas. Bajo este antecedente,
el objetivo del estudio fue identificar los efectos del consumo de
bioactivos en alimentos. El método que se empleó fue de tipo
exploratorio con un enfoque documental; se realizó una búsqueda
minuciosa en bases científicas como Springer, Google Académico,
Pubmed, tesis de pregrado y doctorado, así como boletines, que nos
permitió identificar 33 productos alimenticios, los mismos que
contienen diferentes compuestos bioactivos como licopenos,
polifenoles, taninos, flavonoides, carotenoides, terpenos y otros
derivados. Estos componentes inhiben la presencia de radicales libres
y reducen el estrés oxidativo, así evita la presencia de enfermedades
ligadas al sistema nervioso central. Otros componentes tienen efectos
protectores que ayudan a potenciar y desarrollar modulares del
metabolismo.
Palabras clave: beneficios, salud, alimentación, compuestos
bioactivos, enfermedades
Introduction
At the beginning of the new millennium, a new stage of development
in the area of food sciences and nutrition has been present with special
intensity in the human being who has sought alternative sources of
nutrition to subsist since ancient times. (Pérez, 2006). The concept of
functional foods containing specific physiologically active components
originated in Japan as a means of improving the health of the nation
and, therefore, reducing the drain on the economy caused by rising
health costs (M. Enriquez et al., 2022).. In Europe, functional food is
defined as "that which has been satisfactorily demonstrated to
beneficially affect one or more specific functions in the body, beyond
adequate nutritional effects in a way that is relevant to the state of well-
being and health or the reduction of the risk of a disease" (Roberfroit,
2000). The International Food Information Center (IFIC) defines them
as "those products to which a specific compound is intentionally added
to increase their health properties" and defines health foods as those
that, in their natural state or with minimal processing, have compounds
with beneficial health properties (Araya & Lutz, 2003). According to
Faria and Anjo, (2004) functional food or natural food, in addition to
being nutritious, has components that favor both physical and mental
April - June vol. 2. Num. 2 - 2023
3
health, contributing with functional components (Alvídrez et al., 2002).
These bioactives contain biologically active substances that when
added to diets have an effect on the metabolic development of human
beings (Faria & Anjo, 2004).
Currently, nutrition is undergoing major changes of interest, poverty is
no longer a factor for the development of a research, on the contrary,
the current interest is between nutrition and chronic noncommunicable
diseases, and the effects that they imply on the nutrition of cognitive,
immune capacities (Sandoval et al., 2016).. People increasingly tend to
be more aware of their self-care, looking for products that contribute
benefits to their health, due to this trend, there is a variety of information
about the functionalities provided by these supplies, through different
media and marketing strategies of food companies, especially those that
provide a functional food with physiological processes that help reduce
disease risks (Sloan, 1999). The industry in its constant growth has
expanded new product offerings that indicate the beginning of a great
challenge, in which leads to nourish and develop new safe and healthy
products for the welfare of mankind, the components are of plant origin
or phytochemicals, also included as an exception are prebiotic
supplements, probiotics and synbiotics (Brizuela, 2003).
For the human diet it is necessary to provide nutrients that contribute to
the development of different physical activities, which will have a
positive impact on health. According to (Valenzuela et al., 2014)
functional foods should be normally consumed in the diet since they
provide desirable benefits in human nutrition. In addition, other
elements can be added naturally, where certain compounds were
modified without altering the structure of their nutrients, in order to
promote health benefits (Tur & Bibiloni, 2015). With the incorporation
of specific and bioactive elements such as: prebiotics, probiotics,
functional peptides, carotenoids, vitamins, phenolic compounds,
phytoestrogens, fatty acids or structured lipids foods take the
denomination of functional (Boer, Urlings &Bast, 2016; Vieira,
Barreira & Oliveira, 2016).
Currently these foods are generating interest from researchers,
pharmaceutical and food industries, because consumers are unaware of
the concept of functional foods and nutraceuticals, generating
disadvantage in the marketing of supplements, allowing future
challenges on the consumption of natural products (Sedó, 2002). (Sedó,
2002).
The defense against oxidative stress has shown that free radicals are
related to different biochemical processes that cause cellular damage,
to counteract the excess of oxygen in the cells. There are a variety of
Effects of food bioactives on human nutrition
4
functional foods of plant origin, which have low molecular weight and
help to increase the body's defenses, among the best known components
are vitamins E and C, carotenoids, polyphenols and flavonoids
(Ashwell, 2004). In this context, these products are not only processed
foods, but also, traditional foods such as for example tomato, oats and
olive oil that contain bioactives such as, for example: lycopene, β-
glucans or oleic acid with beneficial properties for health (Jáuregui et
al., 2018).
The lifestyle that characterized the end of the 20th century and the
beginning of the 21st century has brought about significant changes in
eating habits, sometimes unhealthy, combined with sedentary lifestyles
and stress, which have led to various cardiovascular diseases (Guesry
2005). To reduce the incidence of health problems it is advisable to
promote eating habits that reduce the intake of saturated fats and
cholesterol, while increasing the consumption of fiber and antioxidants
(Trescastro & Bernabeu 2005). (Trescastro & Bernabeu, 2015).. Since
functional foods when modified in their bioactive components produce
benefits by eliminating adverse health effects (Millone et al., 2011).
Scientific and technological nutritional progress aims to promote good
eating habits, taking into consideration genetic, environmental, social
and cultural characteristics for the benefit of population health
(Roberfroid, 1999). Thus, in the future, nutrition will not only guarantee
optimal growth and development from pregnancy and during all stages
of life, but will also strengthen the body and mind, as well as reduce the
risk of disease (Koletzko et al., 1998). The present work aimed to
identify the effects of food bioactives on human nutrition.
Materials and methods
The research was conducted at the Universidad Estatal Amazónica,
located in the canton of Pastaza, Pastaza province; Km. 2½, on the road
from Puyo to Tena (Paso Lateral).
The method used is exploratory of secondary order, since a thorough
search of bibliographic information of documents obtained in scientific
databases such as: Scopus, Springer, Scielo, Google Scholar,
Researchgate, undergraduate, master's and doctoral theses was carried
out. In order to meet the research objectives, a critical reading of the
main selected bibliographic documents was developed, which were
subsequently classified and separated according to the information
supporting the work.
April - June vol. 2. Num. 2 - 2023
5
Table 1 details the type of research that was employed by the
researchers.
Table 1 Type of research
Descriptive
Documentary
The purpose of this research is to
describe, record, analyze and
interpret the facts and
characteristics of a particular
topic. To do so, the elements
must be classified, grouped or
synthesized with criteria, in order
to go deeper into the topic, this is
achieved with an analysis of the
existing reality and its correct
interpretation.
It is a series of methods and
techniques for searching,
processing and storing
information contained in
documents, in the first instance,
and the systematic, coherent and
sufficiently argued presentation
of information in a scientific
document, in the second instance.
Source: (Sanca, 2011)
The present literature review had a non-experimental documentary
approach, adapting to a collection of information through an analytical
reading of documents and bibliographic materials related to the effects
of functional food consumption in the 20th century.
3. Result
Photochemicals - The interest in the relationship between food and
health, takes a preventive approach in nutrition and deficit, the effect of
the consumption of bioactives of animal and vegetable origin,
essentially fruits, vegetables, whole grains and legumes and their
preventive effects on cancer and cardiovascular diseases has been
evidenced (Hasler, 2002). Under this parameter, some components of
functional and healthy foods were identified as: Healthy foods of low
nutritional value. - Foods such as onion and garlic, which are used as
condiments or spices in stews and salads. Both are justified as healthy
foods because of their high content of flavonoids, polyphenolic
compounds, antioxidants and organosulfur compounds, respectively.
Their consumption is associated in epidemiological and experimental
studies with reduced risk of cardiovascular disease, oxidative stress and
they also have an anticarcinogenic effect (Nagournay & Garlic, 1998).
Healthy and functional foods with good nutritional value. - In this group
we have the case of beans, which have a high protein content, starches
of intermediate digestion speed, a high content of dietary fiber,
phytates, tannins and non-digestible oligosaccharides (Guzman &
Effects of food bioactives on human nutrition
6
Paredes, 1998).
Unconventional health foods. - Flaxseed is a food that is not usually
consumed in the diet of most countries and for this reason it is
considered a non-conventional food. This seed has important
concentrations of antioxidants, such as flavonoids and lignans, phytic
acid, tocopherols and provides water-soluble mucilages (Oomah &
Mazza, 1998).
Conditioned health foods. - In this group we have the case of cocoa
paste, which has a high concentration of polyphenols, flavanals such as
catechin and epicatechin, flavonols such as quercetin and
anthocyanidins such as cyanidins and stimulant substances such as
methylxanthines (theobromine and caffeine) (Borchers et al., 2000).
Controversial healthy foods. - This group identifies fermented
beverages such as wine and beer, which provoke a great deal of
discussion regarding the recommendation that tends to increase their
consumption. Although they contain flavonoids and other healthy
phytochemicals, the consumption of these alcoholic beverages should
be moderated in countries where alcoholism is a health risk (Wollin &
Alcohol, 2001).
Table 2. Effects of the consumption of bioactives present in food on
human health.
Type
Type
Bioactive
component
Effect on health
Discussion
Reference
Vegetable
s
Celer
y
Luteolin,
apigenin,
thiamine,
riboflavin and
niacin.
The consumption
of celery has an
effect of
neutralizing free
radicals by the
content of
antioxidants,
which are
responsible for
oxidative stress
and do not allow
cell degeneration.
They inhibit the
enzyme called
xanthine oxidase
which reduces
uric acid in the
blood. Reduces
cholesterol,
preventing the
presence of
atheroma plaque
that causes
obstruction of the
Flores et al.,
(2015)
mention in
their study on
Dietary
Nutrients and
Apoptosis as
Cancer
Regulatory
Mechanisms
that luteolin
present in
celery allows
reducing the
risk of chronic
diseases and
carcinogenesis
. Surh, (2003)
mentions that
luteolin has
preventive
effects against
cancer.
Carrozi et al., (2012); Flores et
al., (2015); Surh, (2003).
April - June vol. 2. Num. 2 - 2023
7
arteries and thus
cause heart
attacks.
Onio
n
Fructans,
organosulfur
compounds,
phenolic
compounds
and inulin.
Combats
respiratory
system disorders
due to its vitamin
content
Purifies and
regularizes the
functioning of the
gastrointestinal
system by
eliminating
toxins.
Delzenne et al.
(1995) indicate
that fructans
are not easily
digested in the
stomach, from
where they
pass to the
large intestine,
representing an
excellent
source of fiber.
According to
Sainani et al.
(1976) in their
research on
organo-sulfur
compounds,
raw onion
should be
consumed to
prevent the
formation of
lipids in the
blood and
blood
coagulation,
avoiding
cardiovascular
diseases.
Torija et al, (2013); Delzenne
et al, (1995);
Sainani et al., (1976)
Garli
c
Aliína
It lowers plasma
cholesterol and
triglyceride
levels, preventing
the presence of
thrombi in the
bloodstream and
possible
cardiovascular
and
cerebrovascular
diseases.
According to
Ross, (2006)
recent studies
have
demonstrated
the expression
of garlic alliin
compounds,
eliminating the
onset of tumors
in organisms.
On the other
hand,
Rodriguez,
(2021)
mentions that
alliin and other
compounds
also help to
combat the
presence of
fungi, bacteria
and viruses.
Torija et al., (2013);
Ross et al., (2006); Rodriguez,
(2001).
Effects of food bioactives on human nutrition
8
Parsl
ey
Flavonoids,
luteolin,
apigenin and
glycosides.
They inhibit the
reproduction of
pathogenic cells
and their
interaction in the
inhibition of free
radicals
preventing the
presence of
cancer cells.
However, its
consumption is
contraindicated
in pregnant
women due to its
content of apiol
and myristicin
which can cause
miscarriages.
Reyes et al.,
(2012) in their
study of
parsley
identified the
presence of
different
chemical
components,
such as
flavonoids,
apiol, phytol,
essential oils,
coumarins and
petroselinic
acid, which
provide
bioactive
properties due
to their
antioxidant
power and
reduce the risk
of
cardiovascular
diseases. In a
publication
Imran et al.
(2020)
mentions that
apigenin is a
flavonoid
found in edible
plants such as
parsley as it is
a great
antioxidant
and works as
an anticancer
agent that stops
cell growth and
apoptosis.
Reyes et al, (2012); Imran et
al, (2020).
Tom
ato
Lycopene
It prevents the
oxidation of
lipids in the cells
due to its
antioxidant
action, avoiding
the accumulation
of fat in the
vascular arteries,
it also reduces the
proliferation of
prostate,
pulmonary and
digestive tract
cancer cells.
Rao &
Agarwal,
(2000) in their
study on
lycopene in
tomatoes
identify that
when
consumed it
increases
circulating and
tissue levels,
eliminating
reactive
oxygen species
and reducing
the risk of
oxidative
stress and
cellular
components
Neyra, (2007);
Rao & Agarwal, (2000).;
Gorgojo & Martín, (2002).
April - June vol. 2. Num. 2 - 2023
9
including
lipids and
proteins.
Gorgojo &
Martín
Moreno,
(2002)
mention that
the properties
of lycopene act
as an
anticarcinogen
ic agent since
they control
cell
proliferation.
Broc
coli
Isothiocyanate
s and indoles,
glucosinolate
derivatives
Sulforaphane
It helps prevent
different types of
cancer by
regulating the
development of
cancer cells
through its
effects on certain
restriction
enzymes,
controlling cell
death (apoptosis)
and blocking the
cell cycle.
Sulforaphane
induces the
activity of
detoxifying
enzymes and
inhibits the
enzyme
carcinogenesis.
A study by
Lam et al.
(2009)
indicates that
isothiocyanate
s can inhibit
the
bioactivation
of
procancerogen
s found in
cigarette
smoke.
Tuorkey,
(2015),
indicates that,
as a bioactive
compound,
sulforaphane
can mediate
apoptosis
during the
cancer cell
cycle and
inactivate
protein kinases
essential for
cell growth and
proliferation.
Higdon et al., (2007); Lam et
al., (2009); Tuorkey, (2015).
Spin
ach
Glycoglyceroli
pids, vitamin
C, quercetin
and alpha
lipoic acid.
Purifies the
glycoglycerolipid
fraction that
inhibits the
growth activity of
cultured human
cancer cells and
the proliferation
of solid tumors.
Its antioxidant
composition,
known as alpha
lipoic acid, has
been shown to
reduce glucose
levels, increase
insulin sensitivity
and prevent
stress-induced
oxidative
changes in
Kumazawa
(2006) in his
research
defines that
quercetin
exerts a
potential anti-
inflammatory
effect, thanks
to its ability to
suppress the
production of
tumor necrosis
factor.
Villagrán et al.,
(2019)
indicates that
in spinach
there are other
components
such as vitamin
C, which help
Maeda et al., (2010);
Kumazawa (2006); Villagrán
et al., (2019).
Effects of food bioactives on human nutrition
10
patients with
diabetes.
to neutralize
free radicals.
Beets
Betalains,
betaine,
nitrates,
vitamin C,
polyphenols
and
antiocinins.
The vitamin C
found in the
product is highly
protective of cells
against oxidative
damage and is a
chemotherapeuti
c agent in the
treatment of
tumors in the
digestive tract,
uterine,
mammary and
prostate.
Kanner et al.,
(2001) in their
study of the
health benefits
of betalains,
presented that
they have great
antimicrobial,
antioxidant
and
anticarcinogen
ic effects, that
they intervene
in the
reduction of
triglycerides
and the control
of glycemia,
and that they
also contribute
to combat
atherosclerosis
. Garzón,
(2008)
mentions that
anthocyanins
are pigments
that have
therapeutic
effects, among
which are the
reduction of
coronary,
antitumor,
anti-
inflammatory
and
antidiabetic
diseases.
Fuentes-Barría et al.,
(2018).Kanner et al., (2001);
Garzón, (2008)
Ahuy
ama
(Pum
pkin)
Lutein, α-
carotene, β-
carotene,
zeaxanthin and
retinol
equivalent.
It prevents the
onset of chronic
diseases such as
hypertension and
avoids fluid
retention due to
its carotenoid
content.
According to
García et al.,
(2013) the β-
carotene,
substances of
the ahuyama
favors the
absorption of
iron in the
organism, and
Parlato et al.,
(2004) cites in
their study
that, the intake
of α-carotene,
β-carotene and
lutein act on
the immune
system
creating
defenses in the
organism.
Hemei, (2017); Parlato et al.,
(2004).; Garcia et al., (2013).
April - June vol. 2. Num. 2 - 2023
11
Bell
pepp
er
Provitamin A
Vitamin E
Vitamin C
Capsaicinoids
Luteolin
Quercetin
It has the ability
to act as an
analgesic,
energetic and
effective
substance to
combat
pathogenic germs
present in the
intestine such as
E. coli,
Salmonella,
Campylobacter
and
Staphylococcus.
They also act by
regulating blood
sugar, preventing
the formation of
crystals and
avoiding the
formation of
cataracts in
diabetics.
According to
Rodriguez et
al., (2019)
states that the
capsaicinoid
compound has
biological
properties with
pharmacologic
al relevance,
such as
antioxidant,
anti-
inflammatory,
analgesic,
antimicrobial
and
anticarcinogen
ic. It is related
to increased
body energy
and decreased
fat and
cholesterol
accumulation,
leading to a
reduction in
cardiovascular
disease,
diabetes or
stroke.
Wahyuni et al., (2013);
Rodriguez et al., (2019)
Papa
Anthocyanins
and
polyphenols.
Neutralizes free
radicals,
preventing
oxidation of cells
and preventing
cancer,
cardiovascular
and
cerebrovascular
diseases.
Zi et al, (2009)
indicated that
potato contains
polyphenolic
compounds
and
anthocyanins
that are able to
reduce
oxidative
stress. In
relation to
Shipp &
Abdel, (2010)
who indicated
that
anthocyanins
in potato play
an important
role for their
anti-diabetic
function by
regulating
insulin
production at
the pancreatic
level.
Barragan Condori & Aro Aro,
(2017).; Zi et al, (2009); Shipp
& Abdel, (2010).
Yaco
n
(Jica
ma)
Flavonoids,
acids, fructo-
oligosaccharid
es, inulin,
phenolics and
tryptophan.
Beneficial
effects,
contributes to
reconstitute the
intestinal
microflora, helps
prevent
constipation,
Oliveira,
(2010)
mentions that
yacon, due to
its content of
fructooligosac
charides, inulin
and phenolic
Jimenez, (2017); Oliveira,
(2010).; Guevara et al.,
(2017)..
Effects of food bioactives on human nutrition
12
promotes the
assimilation of
calcium, reduces
cholesterol
levels,
strengthens the
immune system
and reduces the
risk of
developing colon
cancer.
compounds,
prevents the
prevention of
diseases linked
to sugar
content in the
organism. On
the other hand,
Guevara et al.,
(2017)
indicates that
yacon has a
hypoglycemic,
antioxidant,
prebiotic and
anti-aging
properties.
Carr
ot
Flavonoids,
β-carotenes,
vitamin A and
polyphenols
Carrot has
several nutrients
such as vitamin A
and carotenes,
which help
promote the
proper
functioning of the
ocular retina and
accelerate the
healing process
in injured skin.
Meléndez et al,
(2004) indicate
that the
consumption
of β-carotenes
are efficient in
protecting
against the risk
of skin cancer
as a
consequence
of UV
radiation. Van
Breda et al,
(2005) in their
study on the
consumption
of carotenes
present in
carrots has a
protective
effect on
chronic
degenerative
diseases.
Ventrera et al., (2013)(2004);
Meléndez et al. (2004); Van
Breda et al.
Radi
sh
Vitamin C and
sulfur
compounds.
It is diuretic as it
eliminates toxins
due to its high
water content.
They increase the
secretion of bile
in the liver and
facilitate the
emptying of the
gallbladder.
Banihani, S.
A., (2017)
indicates that
radish is
considered as a
source of
vitamins (C,
B1, B2 and
nicotinic acid),
dietary fiber,
carbohydrates,
proteins, lipids
and fluorides,
in addition, it
has diuretic,
antiscorbutic
effect, and
contains sulfur
compounds
with
Martinez et al., (2021);
Banihani, S. A., (2017).
April - June vol. 2. Num. 2 - 2023
13
anticarcinogen
ic activity.
Tur
meri
c
Curcumin.
Regulates the
DNA epigenetic
mechanism that
prevents the
development of
cancer cells.
Relieves arthritis
inflammation due
to its anti-
inflammatory
ability to inhibit
the synthesis of
inflammatory
prostaglandins.
Natural agonist
of the PPAR
receptor - inhibits
the uncontrolled
proliferation of
pro-
inflammatory
cytokines.
According to
Mesa et al.
curcumin
possesses
antioxidant,
antimicrobial,
antifungal, and
antiparasitic
properties that
act as an
immune
modulator that
regulates the
function of
cancer cells.
According to
Saiz de Cos,
(2014)
indicates that
the use of this
plant inhibits
the presence of
affections at
the level of the
bone system,
due to its anti-
inflammatory
function.
Hernán et al., (2016).; Saiz De
Cos, (2014); Mesa et al.,
(2000);
Mell
oco
Phenols (rutin,
narcisine and
kaempferol)
Protects cells
from damage
caused by
molecules during
the metabolic
oxidation
process. Inhibits
hemolysis, lipid
peroxidation and
generation of
superoxide
radicals.
Chuquilín,
(2020)
indicates that
melloco has
antioxidant
capacity due to
its different
bioactives such
as: betalain and
purified
pigments. Olga
Lock, (2018)
demonstrated
that by
consuming this
tuber with high
phenolic
components,
flavonoids and
tananins, it has
a
gastroprotectiv
e and healing
effect.
Lock, (2018); Chuquilín,
(2020)
Mas
hua
Phenolics
Anthocyanins
Carotenoids
Isothiocyanate
s
It has the ability
to synthesize and
prevents
antioxidants from
damaging
connective tissue,
inflammation or
allergies, this
compound
strengthens
ocular
microcirculation
and capillaries.
Malpartida et
al.,
(2022)demonst
rated that
mashua has
outstanding
physicochemic
al
characteristics
in its different
varieties,
antioxidant
activity,
Furrow, (2004); Malpartida et
al., (2022);
Villacres et al., (2013).
Effects of food bioactives on human nutrition
14
They prevent
chemical
carcinogenesis,
through the
suspension of
enzymes that are
involved in the
non-functioning
of carcinogens.
bioactive
compounds
such as
polyphenols
and
glucosinolates,
these
compounds
play a
fundamental
role in the
prevention of
cancer and
other
neurodegenera
tive diseases.
Villacres et al.,
(2013) indicate
that infusions
of the fresh
tuber are made
where the
bioactive
compound
carotenoid is
released,
which has
action on renal
affections and
rheumatism.
Froutes
Plum
Vitamin C, E,
β-carotene and
polyphenols.
It has the ability
to inhibit
oxidation
processes
generated by free
radicals in the
body, preventing
degenerative
diseases such as
atherosclerosis,
cardiomyopathy
and obesity.
Gonzales et al.,
(2015)
identified
polyphenols in
plum and these
act directly on
blood plasma
preventing
cellular
oxidation. Y
Quiñones et
al., (2012)
pointed out
that the
antioxidant
capacity of
polyphenols
and β-
carotenes,
generate a
vasodilator
potentiating
effect,
preventing
cardiovascular
diseases.
Valero et al., (2012); Gonzales
et al., (2015); Quiñones et al.,
(2012)
April - June vol. 2. Num. 2 - 2023
15
Appl
e
Flavanols
Anthocyanins
Phenols
The capacity of
flavanols, anti-
ocyanins and
phenols in apples
generate an
inhibitory effect
depending on the
presence of
chronic
neurodegenerativ
e diseases.
Hou, (2002) in
his study of
apple
anthocyanins
determined
that the free
radicals
present in the
product protect
cells against
the
degeneration
of cancer cells
and other
chronic
diseases.
Kitdamrongso
nt et al. (2008)
in their
research
indicated that
apple
polyphenols
are potent
anticarcinogen
s in a dose-
dependent
manner.
Jacques, et al., (2013); Hou,
(2002); Kitdamrongsont et al.,
(2008)..
Lem
on
Vitamin C,
potassium,
minerals, citric
acid, malic
acid,
formic acid,
limonoids,
citroflavonoids
, hesperidin,
diosmin,
naringenin and
eriocitrin.
Helps to
neutralize
erythrogenic
substances such
as nitrosamines,
strengthens the
capillary vessel
wall, gives
greater elasticity
to the arteries and
decreases
thrombus
formation.
Olivares et al.,
(2005)
indicates that
the
consumption
of vitamin C is
found in large
quantities in
lemon, helping
to reduce
asthmatic
symptoms,
improving
respiratory
function, it
also oxidizes
and is easily
reduced and
reacts with
vitamin E
reducing the
tocoperoxyl
radical and
resulting in its
transformation
of α-
tocopherol
which is its
active
antioxidant
state.
Marquez et al., (2015).;
Olivares et al., (2005)..
Guav
a
Phosphorous,
vitamins A,
B1, B2, C, E
and ascorbic
acid
Excellent source
of dietary
antioxidants,
such as
polyphenols and
carotenoids, due
to its high
percentage of
Martinez,
(2011)
demonstrated
that guava
contains
vitamins A, B,
C, E, phenols
and
Jenkins, et al., (1998);
Martínez, (2011); Hidalgo et
al., (2015).
Effects of food bioactives on human nutrition
16
vitamin helps to
have a good
digestion, acting
as a prebiotic
element that can
enclose disease-
causing
substances.
carotenoids,
which are
responsible for
eliminating
free radicals,
oxidative
stress and
metabolic
disorders.
On the other
hand, Hidalgo
et al. Hidalgo
et al., (2015)
cites that being
rich in
vitamins A, B,
C and
potassium, it
provides
antioxidants
and detoxifiers
that keep the
skin healthy
and healthy.
Pear
Polyphenolic
compounds
It is capable of
eliminating
peroxidizing
metals and
radicals produced
during oxidative
processes
associated with
aging, sun
exposure and
excessive fat
consumption.
Quiñones et
al., (2012) in
their study
points out that
fruit
polyphenols
have an
antioxidant
effect, which
can directly
neutralize free
radicals at the
cardiovascular
level.
(Barda et al., 2022).;Quiñones
et al., (2012).
Melo
n
Carotenoids,
flavonoids and
polyphenols
The antioxidant
properties help
fight certain
diseases such as
cholesterol,
diabetes and
stimulation of
thyroid gland
function, as well
as antibiotic
activities against
pathogens such
as bacteria,
protozoa and
viruses.
In a study
conducted by
(Guiñazú,
2018) melon
has a high
content of
carotenoids
these can
inhibit the
reproduction
of neoplastic
cells, reducing
cancer of the
throat,
esophagus and
lungs.
Likewise
Carbo et al.,
(2022)(2022),
melon
flavonoids are
phytochemical
compounds
with a
polyphenolic
Carbo et al., (2022).;
(Guiñazú, 2018).
April - June vol. 2. Num. 2 - 2023
17
structure with a
high
antioxidant
capacity that
helps prevent
urinary tract
infection,
cardiovascular
and other
chronic
diseases.
Kiwi
Vitamins C, E
and K.
folates,
carotenoids,
potassium and
fiber
For its great
sources of
bioactive , it
helps to the
immune function
and antioxidant
defense; which
has positive
effects in such
diseases as
gastrointestinal.
Satpal et al.,
(2021) exhibits
strong
antimicrobial,
antiviral and
immunomodul
atory efficacy
due to the
presence of
bioactive
components in
kiwifruit.
Satpal et al., (2021).; Lopez et
al., (2016)
Peac
hes
Phenols
Chlorogenic
acid
It helps fight
obesity by
stimulating
glucose
absorption,
without inducing
adipogenesis.
Catechin lowers
blood pressure.
In their study,
Quiñones et al.
(2012) found
that phenols
have beneficial
effects on
arterial walls,
improving
blood
circulation and
preventing
heart attacks
and apoptosis.
On the other
hand,
Ballesteros et
al. (2017)
found that
chlorogenic
acid has the
ability to better
distribute
insulin, in
addition to
inhibiting
blood
contraction,
this substance
is also an
effective
antioxidant
agent, with
antiviral,
antibacterial,
anticancer and
anti-
inflammatory
properties,
making it a
potential
treatment for
various
diseases.
Castro et al., (2008); Quiñones
et al., (2012); Ballesteros et
al., (2017).
Effects of food bioactives on human nutrition
18
Red
grap
e
Tannins,
phenolic acids,
flavonols,
Vitamins C
and E.
Improves kidney
function by the
stimulation of
organic acid
which facilitates
its diuretic
action.
It balances
glucose with the
help of
phytochemicals
by leveling the
blood glycemic
level, by
stimulating the
pancreas and
insulin
production.
According to
Gámez et al.,
(2010) grapes
contain
phenolic
compounds
whose
astringent and
antioxidant
bioactive
properties help
to improve
food digestion.
According to
Ayala et al.
(2011), the
phenolic
compounds
and vitamins C
and E in grapes
have the ability
to inhibit free
radicals in
DNA
oxidation.
Alonso et al., (2002); Gámez
et al., (2010); Ayala et al.;
Ayala et al., (2011).
Oran
ge
Vitamin C,
tannins,
flavonoids,
phytosterols
and
carotenoids.
They help to
boost the body's
defense
mechanism by
preventing viral
infectious
diseases and have
an antioxidant
action that
prevents damage
by free radicals
that cause
degenerative
diseases.
Orane, (2016)
in his study on
Vitamin C in
oranges
determines the
free radical
reducing
capacity, its
hydrosolubility
includes in the
absorption of
iron and is part
of the
formation of
bones,
tendons,
cartilage in the
gestation
period.
Hernández, (2007); Moreno et
al., (2004); Orane, (2016)
Dairy
Chee
se
Peptides and
amino acids
(Casokinins)
It protects against
various viral
infections,
stimulating the
immune system,
acting in the
prevention of
colon cancer and
increasing blood
flow to the
intestinal
epithelium.
According to
Torres et al.,
(2005)
peptides
derived from
caseic and
serum proteins
possess the
following
properties:
opioid,
antihypertensi
ve,
antimicrobial,
immunomodul
atory, mineral
transport and
antithrombotic
, which protect
Torres et al., (2005); López &
Téllez, (2009)
April - June vol. 2. Num. 2 - 2023
19
the organism
against various
viral
infections.
Yogu
rt
Probiotics
(Streptococcus
thermophillus,
lactobacillus
bruecki, subsp
bulgaricus)
The addition of
live
microorganisms
that remain active
in the intestine
exerts
physiological
effects that can
contribute to the
balance of the
host's intestinal
microbiota and
boost the immune
system.
According to
Martínez et al.
(n.d.), they
indicate that
the
consumption
of probiotics
generates
efficacy in the
reduction of
diarrhea due to
rotavirus in
children and in
the treatment
with
antibiotics in
adults; also, it
has been
observed that
certain
probiotics
cause
symptomatic
improvements
in irritable
bowel
syndrome and
relief of
digestive
discomfort.
Salazar and
Montoya
(2003)
identified that
Lactobacillus
fermentum acts
as a cicatrizant,
preventing the
union of
pathogens on
the skin
surface
through the
secretion of
proteins.
Zapata et al., (2015).;
Martinez et al., (n. d.); Salazar
& Montoya, (2003).
Plants
medicinal
Lem
on
balm
Flavonols
Polyphenolics
(rosmarinic
acid, p-
coumaric acid,
chlorogenic
acid, caffeic
acid)
It generates a
sedative effect
and balances the
nervous system,
combating
insomnia,
depression,
nervous
headaches,
hysteria and
disorders caused
by nervous
Cortés et al.,
(2017)
indicated that,
the active
principles of
lemon balm tea
showed a
powerful
cytotoxic
effect on the
growth of
cervical-
Jannat et al., (2010); Cortés et
al., (2017);
Effects of food bioactives on human nutrition
20
tension, has the
ability to
neutralize the
reactive oxygen
species (ROS),
responsible for
the degradation
of biomolecules
necessary for the
functioning of the
body.
uterine and
colon cancer
cells, in
addition, they
help to
enhance the
cardiac muscle
and improve
circulation.
Nettl
e
Flavonoid
Phenolic acids
(caffeic,
chlorogenic,
neochlorogeni
c, ferulic)
It inhibits the
expression of
mutagenic genes
and the activity of
enzymes
responsible for
the activation of
procarcinogens,
and activates the
enzyme systems
responsible for
the detoxification
of xenobiotics.
In a study by
Vílchez et al.,
(2020)the
phenolic and
flavonoid
compounds of
nettle work by
canceling free
radicals,
initiating the
healing of
wounds due to
its drying and
antibacterial
properties.
Dieter & Ortega, (2011);
Vílchez et al., (2020)..
Paico
Flavonoids
such as
kaempferol,
isoramnetin,
quercetin and
flavonolglycos
ides
Anthelmintic
especially
against ascaris,
tapeworm and
other intestinal
parasites.
Figueroa,
(2021)
determined
that it contains
phenolic
compounds
such as
kaempferol
and quercetin,
which provide
a preventive
effect against
pancreatic
cancer, as well
as an anti-
resorptive
effect to avoid
bone problems.
(Rebuglio et al., 2011).;
Figueroa, (2021)
Lem
on
verb
ena
Polyphenols
Flavonoids,
Alkaloids,
Vitamins,
Tannins,
Saponins,
Steroids
The citral
component is
used in the
formulation of
hydrating
beverages with
antioxidant
function,
generating a
pleasant aroma
and together with
limonenes and
terpenes are
responsible for
recovering the
energy generated
by physical
activity. In the
case of functional
According to
Ruiz, (2004)
the
polyphenols
present in
lemon verbena
prevent
cardiovascular
diseases,
chronic
degenerative
diseases,
arteriosclerosis
and cancer.
And Thomas,
(2000)
indicates that
the beneficial
effects of
Enriquez et al., (2023);
Thomas, (2000); Thomas,
(2000); Enríquez et
al.Thomas, (2000); Ruiz,
(2004).
April - June vol. 2. Num. 2 - 2023
21
beverages,
flavonoids inhibit
the presence of
free radicals.
polyphenols
and flavonoids
have the
capacity to
inhibit free
radicals, acting
in all processes
in which
oxidation
processes are
reduced or
stopped.
4. Conclusions
The effects of bioactive components present in foods were identified in
four basic food groups of the human diet: fruits, vegetables, dairy
products and plant infusions. These components have beneficial
functions for the body. Thirty-three foods were identified as containing
bioactive components such as carotenes, polyphenols, vitamins (A, B1,
B2, C and E), flavonol compounds, anthocyanins, minerals, acids
(citric, malic, formic, ascorbic and chlorogenic), limonoids and tatinins,
which have a direct influence on the human organism, preventing
diseases such as atherosclerosis, cardiomyopathy, obesity,
cardiovascular diseases, Alzheimer's, diabetes, cholesterol, cancer,
infectious and gastrointestinal diseases, among others. This is due to its
antioxidant capacity, which inhibits free radicals generated by diseases.
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