Fitoquimicos en granos enteros y salud

Facultad de Ingeniería Escuela de Ingeniería de Alimentos FITOQUIMICOS EN GRANOS ENTEROS Y SALUD Afiliación: Francy Rojas, Ingeniería de alimentos, 9no semestre, francinena@hotmail.com Jhon Zambrano, Ingeniería de alimentos, 9no semestre, jhajho@gmail.com German Salgado, Ingeniería de alimentos, 9no semestre, hermans@hotmail.com

RESUMEN En las plantas y Alimentos derivados existen nutrientes yotro tipo de sustancias distintas de los nutrientes que han tomado un papel importante en la salud de los seres humanos los últimos años: Esta sustancias se llaman fitoquímicos y son compuestos que existen en pequeñas cantidades. Los fitoquímicos así como los antioxidantes en el grano entero no han recibido tanta atención como los fitoquímicos en las frutas y hortalizas, aunque el aumento delconsumo de granos enteros y productos de grano entero se ha asociado con un menor riesgo de padecer enfermedades crónicas, la mayoría de los fitoquímicos de granos enteros que son beneficiosos para la salud están presentes en el salvado o fracción de germen. El salvado o germen de trigo entero puede transmitir mayores beneficios para la salud cuando se consumen como parte de una dieta, y ayudan areducir el riesgo de enfermedades crónicas. En esta monografía se muestran los análisis de varios documentos con información obtenida sobre los fitoquímicos en los granos enteros. Asimismo, se discutirá la importancia de la salud y cómo el contenido de estas sustancias en los alimentos afecta positivamente sobre la misma.

ABSTRACT In plants and derived aliments exists nutrients and another kind ofsubstances different from nutrients that have been taken and important role on humans the last years: This substances are called Phytochemicals and are existing compounds in little quantities. Phytochemicals as antioxidants in whole grain have not received as much attention as the phytochemicals in fruits and vegetables although the increased consumption of whole grains and whole grain productshas been associated with reduced risk of developing chronic diseases. It is important to establish the scientiic rationale to defend their use in foods, as potential nutritionally active ingredients. Phytochemicals could provide health beneits as: (1) substrates for biochemical reactions; (2) cofactors of enzymatic reactions; (3) inhibitors of enzymatic reactions; (4) absorbents/ sequestrants thatbind to and eliminate undesirable constituents in the intestine; (5) ligands that agonize or antagonize cell surface or intracellular receptors; (6) scavengers of reactive or toxic chemicals; (7) compounds that enhance the absorption and or stability of essential nutrients; (8) selective growth factors for beneficial gastrointestinal bacteria; (9) fermentation substrates for beneficial oral,gastric or intestinal bacteria; and (10) selective inhibitors of deleterious intestinal bacteria. Phytochemicals include terpenoids, phenolics, alkaloids and iber,

these substances could be found in whole grains present in the bran/ germ fraction. The bran/germ fraction of whole wheat may therefore impart greater health benefits when consumed as part of a diet, and help reduce the risk of chronicdiseases. The rapid growth in the use of phytochemicals in nutraceutical and functional foods requires that the food and pharmaceutical industries face new challenges: in addressing worldwide public concern over the eficacy and safety of supplements and foods claimed to be healthpromoting; in government regulations related to safety, labeling and health claims for products that containphytochemicals; in the manufacturing of foods with different qualities and stabilities; and in marketing issues, particularly as they relate to consumers' recognizing added value. This monograph show the analysis of several documents with information obtained about the phytochemicals in whole grains. Also, will be discussed the importance on health and how the content of these substances in food affects on...