UN ENFOQUE PENDIENTE PARA LA SALUD PÚBLICA EN MÉXICO: PRODUCTOS TÓXICOS DE LA GLICACIÓN DE PROTEÍNAS EN LOS ALIMENTOS

Actualmente se sabe que los alimentos fritos, asados u horneados contienen una gran cantidad de glicotoxinas, éstas son producidas generalmente durante la cocción a altas temperaturas. En humanos y en modelos animales se ha demostrado que la ingesta de glicotoxinas alimentarias está asociada con la prevalencia de complicaciones secundarias a la diabetes y con la incidencia de algunos tipos de cáncer. Siendo un hallazgo reciente la presencia de glicotoxinas en alimentos, aún no se ha difundido la información suficiente entre los profesionales de la salud. En México, entre las directrices para la prevención y atención de la diabetes mellitustipo 2 no se encuentra el control del consumo de glicotoxinas alimentarias. Aún más, la concentración de glicotoxinas en alimentos procesados a nivel industrial aún no esta legislada.Palabras clave: Glicotoxinas, Acrilamida, Carboximetil-lisina, Cáncer, DiabetesGlycotoxins, Acrylamide, Carboxymethyl-lysine, Cancer, Diabete

Importancia de los antioxidantes dietarios en la disminución del estrés oxidativo

Free radicals produced during the normal aerobic metabolism are used in diverse physiological processes, as well as a defense mechanism against infectious agents. However, these highly reactive molecules are capable to do damage to various biomolecules in our cells. Free radicals can also be produced from environmental pollutants and consumption of certain foods, giving an increased concentration into the cells, causing a phenomenon known as oxidative stress, which is associated with various diseases, affecting both the quality and life expectancy of patients. Therefore a change of diet that incorporates foods with antioxidant capacity can be used as therapy to prevent oxidative damage.Los radicales libres, producidos normalmente durante el metabolismo aerobio se utilizan en diversos procesos fisiológicos como un mecanismo de defensa contra agentes infecciosos. Sin embargo, estas moléculas son altamente reactivas, capaces de dañar a las diversas biomoléculas de nuestras células. Los radicales libres también pueden originarse a partir de contaminantes ambientales y del consumo de ciertos alimentos, lo que incrementa su concentración en las células, ocasionando un fenómeno conocido como estrés oxidativo, el cual está asociado con diversas enfermedades crónico degenerativas, que afectan tanto la calidad como la esperanza de vida de los pacientes. Por lo cual, un cambio en la dieta que incorpore alimentos con capacidad antioxidante, puede utilizarse como terapia para prevenir el daño oxidativo

Screening antioxidant capacity of Mexican maize (Zea mays L.) landraces with colored grain using ABTS, DPPH and FRAP methods

The antioxidant capacity (AC) of pigmented cereal grains is associated with their nutraceutical value. The AC of grain from a diverse panel of maize genotypes with phenolic pigments was investigated. Our aims were to measure the AC of maize accessions with blue purple and red grain using the ABTS, DPPH and FRAP methods, and to determine which method was most sensitive to variation in phenolic grain compounds. Grain from 116 maize landraces with blue purple (BPMG), cherry red (CRMG) and brick red grain (BRMG) colors was used. Total soluble phenolics (TSP), total anthocyanin content (TAC), and proanthocyanidins (PAs) were determined. The TSP fraction was used to evaluate the AC of the maize accessions. The AC in BPMG and CRMG was highly related to TAC, whereas in BRMG it was associated with TSP. The highest variation in AC in each maize grain color was observed using the ABTS method, and the least variation was obtained by the DPPH method. The color of maize grain did not determine its AC, since samples with high AC were identified in all three groups. The most sensitive methods to detect variation in TAC with BPMG and CRMG maize were ABTS and FRAP, whereas for BRMG, the FRAP method was the most sensitive to variation in TSP

POTENCIAL DE LA JAMAICA (HIBISCUS SABDARIFFA L.) EN LA ELABORACIÓN DE ALIMENTOS FUNCIONALES CON ACTIVIDAD ANTIOXIDANTE

In Mexico, Jamaica is a crop that preseota low industrialization. One strategy to increase its competitiveness is the incorporation of a value network, which has preseotes the demands of the consumer for the implementation of new fruit marketing strategies. The nutritional and functional properties of a food can give added value. Jamaican is a source of bioactive compounds such as polyphenols, flavonoids, ascorbic acid, among many others; Which give it antioxidant activity and other beneficial effects for health. These compounds can be valued as part of functional foods with high added value.En México, la jamaica es un cultivo que preseota baja industrialización. Una estmtegia pare elevar su competitividad es la incorpomción de una red de valor, la cual tenga preseotes las demandas del consumidor pare la implementación de nuevas estmtegias de comercialización de frutos. Las propiedades nutricionales y funcionales de un alimento pueden darle valor agregado. La jamaica es una fuente de compuestos bioactivos tales como polifenoles, flavonoides, ácido ascórbico, entre muchos otros; los cuales le otorgan actividad antioxidante y otros efectos benéficos para la salud. Dichos compuestos pueden valorizarse al formar parte de alimentos funcionales con alto valor agregado

POTENCIAL DE LA JAMAICA (HIBISCUS SABDARIFFA L.) EN LA ELABORACIÓN DE ALIMENTOS FUNCIONALES CON ACTIVIDAD ANTIOXIDANTE

In Mexico, roselle is a crop with low industrialization. A strategy to raise its competitiveness is the incorporation of a value chain, that involves to have present the demands of the consumers for the fruits commercialization strategies development. Nutritional and functional properties can add value to a food. Roselle is a source of bioactive compounds such as polyphenols, flavonoids, ascorbic acid, among many others; which gives its antioxidant activity and others beneficial effects on health. These compounds can be recovered as part of functional foods with high added value