PhD El secreto de las leguminosas: compuestos fenólicos y sus beneficios para la salud
DOI:
https://doi.org/10.59741/agraria.v22i3.657Palabras clave:
Antioxidantes, Antiinflamatorios, Enfermedades crónicas, Alimentos funcionales, Microbiota intestinal, Nutrición sostenible, Péptidos bioactivos, GerminaciónResumen
Las leguminosas como los frijoles, lentejas y garbanzos son tesoros nutricionales esenciales a nivel global. Su riqueza en fibra, proteína vegetal y compuestos antioxidantes las convierte en aliadas clave para la salud. Este artículo de revisión se centra en el papel de los compuestos fenólicos (flavonoides, ácidos fenólicos y taninos) como principales responsables de las propiedades funcionales de estos alimentos. Estos compuestos actúan como potentes antioxidantes y antiinflamatorios, contribuyendo a la prevención de enfermedades crónicas como padecimientos cardiovasculares, diabetes y ciertos tipos de cáncer. Su mecanismo de acción incluye la reducción del estrés oxidativo y la modulación de la respuesta inmune, la microbiota intestinal y la regulación de la presión arterial y el colesterol. En conclusión, el consumo de leguminosas es una estrategia efectiva y sostenible para mejorar la salud general y la calidad de vida, más allá de su valor nutricional básico.
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