TOMATE-AÇÃO COMO ANTIOXIDANTE NA PREVENÇÃO DE DOENÇAS CORONARIANAS

Abstract

Every cell in our body constantly needs oxygen to convert the nutrients absorbed from food into energy. However, the burning of oxygen by cells (oxidation) releases free radical molecules that are unstable and therefore highly reactive. Several substances contribute to combating these radicals. These substances are called antioxidants and can be obtained from foods rich in carotenoids such as tomatoes. As for its nutritional character, it is a source of several nutrients such as vitamins of complex A and complex B, minerals such as phosphorus and potassium, folic acid, calcium and lycopene. Lycopene is a carotenoid that has a marked antioxidant action, which acts on free radicals, contributing to the prevention of coronary heart disease, preventing the oxidation of LDL. This review addresses what free radicals are, how they are formed, their harmful action to health in the formation of foam cells responsible for the formation of atheromatous plaques, which is the best source to acquire antioxidants capable of inactivating radicals and protecting us from diseases such as cardiovascular.