Propiedades antioxidantes e inmunoestimulantes de polifenoles en peces carnívoros de cultivo
DOI:
https://doi.org/10.29059/cienciauat.v12i2.904Palabras clave:
acuicultura, estrés oxidativo, respuesta inmune innata, enzimas antioxidantes, alimento funcional.Resumen
El cultivo intensivo de peces es una estrategia económicamente importante para producir alimento. Sin embargo, las prácticas de cultivo intensivo generan estrés oxidativo e inmunosupresión, lo que ocasiona pérdidas de la calidad del espécimen y aumento en la mortalidad. Para contrarrestar estos efectos, se ha optado por la administración de vegetales como fuente de polifenoles con propiedades antioxidantes e inmunoestimulantes en peces carnívoros de cultivo. El objetivo de este trabajo fue describir los efectos de los polifenoles de origen vegetal como antioxidantes e inmunoestimulantes en peces carnívoros, y promover su uso como ingredientes funcionales en la acuicultura. Los vegetales como fuente de polifenoles tienen la capacidad de mejorar los sistemas de defensa inmune y antioxidante de las especies analiza- das, con un tejido de mejor calidad nutricional y un mayor contenido endógeno de antioxidantes. No obstante, las propiedades biológicas de los polifenoles dependen del tipo y concentración en el vegetal, de la dosis y el tiempo de administración, así como de la matriz alimentaria, la cual determina la bioaccesibilidad y biodisponibilidad de los polifenoles en el organismo. Es escasa la información generada sobre el efecto de los polifenoles en la calidad post mortem, por lo que se deben realizar más estudios.
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