Amaranto, lípidos y su efecto en las dislipidemias
Resumen
El grano de amaranto (Amaranthus) es un pseudocereal con una composición química y cocción similar a cereales como trigo, maíz y arroz, se utiliza para elaborar pan y derivados. Contiene carbohidratos (75.3–76.8 g/100 g), proteínas (12–19g/100g), lípidos (6.1–8.1 g/100 g), vitaminas hidrosolubles (6.11 g/100 g), vitaminas liposolubles (63.7–129.3 mg/100 g) y minerales (3–3.1 g/100 g). Entre sus lípidos, predominan los ácidos grasos poliinsaturados (41.85 %) y escualeno (52.2 mg/g de aceite). El escualeno, es un terpeno que se encuentra en cantidades importantes en su aceite, tiene capacidad antioxidante e inhibe radicales libres, y junto con la fibra podría mejorar el perfil lipídico en las dislipidemias, sin embargo, su consumo no es habitual. Por lo anterior, el objetivo fue analizar los elementos teóricos del amaranto, para conocer el efecto del consumo del grano y sus lípidos sobre las dislipidemias. Este trabajo fue una investigación de tipo documental, en el que se realizó una búsqueda en bases de datos electrónicas como PubMed y Science Direct. Como resultado de esta investigación, se demostró que en animales de experimentación solo la ingesta del grano de amaranto con un contenido de fibra (3.5–5.0 g/100 g), evitó el incremento de colesterol total en 73 % (200 mg/dL) durante la ingesta de dietas hipercolesterolémicas, debido a que la fibra incrementa su viscosidad en la mucosa intestinal, lo cual evita su absorción. Por otra parte, en dietas enriquecidas en escualeno (1 g/kg), y debido a sus dobles enlaces en su estructura química, neutralizó especies reactivas de oxígeno en colesterol LDL (22.5x105 – 4x105 Unidades Arbitrarias de Fluorescencia) y aumentó el colesterol HDL (0.4-0.6 mM). Por lo tanto, el contenido de fibra y lípidos es eficaz para controlar o prevenir dislipidemias.
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