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Título: | Nutritional Importance of Carotenoids and Their Effect on Liver Health: A Review |
Fecha de publicación: | 19-jul-2019 |
Fecha de defensa / creación: | 30-jun-2019 |
Editorial: | MDPI |
Cita bibliográfica: | Antioxidants |
ISSN: | 2076-3921 |
Materias relacionadas: | CDU::6 - Ciencias aplicadas |
Palabras clave: | carotene Lycopene Lutein Crptoxanthin Non-alcoholic fatty liver disease (NAFLD) Hhepatic steatosis |
Resumen: | The consumption of carotenoids has beneficial e ects on health, reducing the risk of certain forms of cancer, cardiovascular diseases, and macular degeneration, among others. The mechanism of action of carotenoids has not been clearly identified; however, it has been associated with the antioxidant capacity of carotenoids, which acts against reactive oxygen species and inactivating free radicals, although it has also been shown that carotenoids modulate gene expression. Dietary carotenoids are absorbed and accumulated in the liver and other organs, where they exert their beneficial e ects. In recent years, it has been described that the intake of carotenoids can significantly reduce the risk of su ering from liver diseases, such as non-alcoholic fatty liver disease (NAFLD). This disease is characterized by an imbalance in lipid metabolism producing the accumulation of fat in the hepatocyte, leading to lipoperoxidation, followed by oxidative stress and inflammation. In the first phases, the main treatment of NAFLD is to change the lifestyle, including dietary habits. In this sense, carotenoids have been shown to have a hepatoprotective e ect due to their ability to reduce oxidative stress and regulate the lipid metabolism of hepatocytes by modulating certain genes. The objective of this review was to provide a description of the e ects of dietary carotenoids from fruits and vegetables on liver health. |
Autor/es principal/es: | Periago Castón, Mª Jesús Elvira-Torales, Laura Inés García-Alonso, Javier |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología |
Versión del editor: | https://www.mdpi.com/2076-3921/8/7/229 |
URI: | http://hdl.handle.net/10201/137841 |
DOI: | https://doi.org/10.3390/antiox8070229 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 23 |
Derechos: | info:eu-repo/semantics/openAccess Atribución 4.0 Internacional |
Descripción: | ©2019. This manuscript version is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by /4.0/ This document is the Published, version of a Published Work that appeared in final form in Antioxidants. To access the final edited and published work see https://doi.org/10.3390/antiox8070229 |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
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4. Antioxidants-2019_MJ_Periago.pdf | 896,62 kB | Adobe PDF | Visualizar/Abrir |
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