Capacidad antioxidante y mecanismo de acción de pigmentos en organismos marinos

Autores/as

  • Josafat Marina Ezquerra-Brauer Universidad de Sonora, Departamento de Investigación y Posgrado en Alimentos, boulevard Luis Encinas y Rosales s/n, col. Centro, Hermosillo, Sonora, México, C. P. 83000. https://orcid.org/0000-0001-6838-4395
  • Jesús Enrique Chan-Higuera Universidad de Sonora, Departamento de Investigación y Posgrado en Alimentos, boulevard Luis Encinas y Rosales s/n, col. Centro, Hermosillo, Sonora, México, C. P. 83000.

DOI:

https://doi.org/10.29059/cienciauat.v15i2.1501

Palabras clave:

actividad biológica, antioxidante, compuestos naturales, organismos marinos

Resumen

Los organismos marinos poseen maravillosos colores que los hacen muy atractivos. Las características únicas de los compuestos sintetizados por especies de origen marino van más allá de su apariencia. Los pigmentos responsables de esos colores son capaces también de generar diversas actividades biológicas, como la capacidad antioxidante, la cual puede ocurrir a través de diversos mecanismos. Esto ha propiciado un aumento de su investigación, debido a su amplia aplicación en la biotecnología, farmacéutica, cosmética y alimentación de organismos vivos, expandiendo los estudios tanto in vitro como en ensayos in vivo. El objetivo de este trabajo fue compilar y describir diversos estudios recientes, enfocados en demostrar y elucidar los mecanismos de acción de los diferentes compuestos bioquímicos con actividad antioxidante, provenientes de algunos organismos marinos. Para ello, se utilizaron las bases de datos Scopus®, Web of Science™ y Microsoft Academic. Los pigmentos provenientes de organismos marinos representan una alternativa promisoria frente a los antioxidantes y aditivos sintéticos utilizados en la actualidad. El establecimiento y comprensión de los mecanismos de acción de los componentes pigmentados bioactivos, aislados de los organismos marinos, permitirá determinar con mayor precisión su posible aplicación en la industria.

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Publicado

2021-01-30

Número

Sección

Biotecnología y Ciencias Agropecuarias