ALIMENTOS FUNCIONAIS: Compostos bioativos e seus efeitos benéficos à saúde

Abstract

The present work, through a bibliographical review, addresses functional foods and the effects of their bioactive compounds for health promotion and maintenance. Functional foods are those that provide, in addition to basic nutrition, health promotion (but not the cure of diseases), and it is safe to eat them even without medical advice. Among the functional foods, the presence of bioactive compounds such as carotenoids, polyunsaturated fatty acids (omega-3, EPA and DHA), dietary fibers, prebiotics and probiotics, and phenolic compounds are the most important. In addition, studies have demonstrated the association of these bioactive compounds with the reduction of cardiovascular diseases, reduction in the incidence of various types of cancer, weight reduction, glycemic control, intestinal microbiota alteration, and hypocelesterolemiante and hypotensive effects. This study presented the functional properties of some bioactive compounds and emphasized the beneficial effects of these components on health, evidencing the need for greater attention to dietary intake of these foods, as well as new research to elucidate the forms of consumption and recommended dosages of each component .