Los betaglucanos y los impactos en la salud
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Date
2022-03-02
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Universidad Nacional de Educación Enrique Guzmán y Valle
Abstract
El objetivo de este trabajo de investigación fue los betaglucanos podrían convertirse rápidamente en un componente esencial de la
nutrición en los próximos años. Varios estudios han destacado las numerosas propiedades
y beneficios que tienen para el cuerpo y su popularidad podría alcanzar a la de los Omega-
3. Pero ¿qué son y por qué son importantes?
Los betaglucanos son largas moléculas de polisacáridos no digeribles, que son
compuestos químicos de la familia de los carbohidratos. Pueden clasificarse como fibras
alimentarias y generalmente están presentes en las paredes celulares de alimentos como las
levaduras, la avena, el salvado, los hongos y las algas. La fuente más común en el mundo
occidental proviene de las levaduras. Su existencia es conocida desde hace mucho tiempo,
pero sólo en los últimos tiempos se han realizado estudios detallados que demuestran sus
notables cualidades para la prevención de la aparición de enfermedades y el buen
funcionamiento del organismo.
Dentro de sus propiedades y beneficios la betaglucanos pasan intactos por el
estómago y llegan directamente al interior del intestino, donde no son asimilados por el
organismo, realizando una importante acción de «limpieza». Entre las principales
propiedades y beneficios se encuentran la disminución del colesterol y las capacidades
hipoglucémicas, es decir, la habilidad de limitar la absorción de colesterol y azúcar
facilitando la expulsión a través de las heces.
Además, estudios realizados en la última década han demostrado que la
betaglucanos tienen una función inmunomoduladora, es decir, son capaces de estimular la
acción del sistema inmunitario. En opinión de la EFSA, la Autoridad Europea de
Seguridad Alimentaria, se trata de sustancias que son seguras para el organismo y tienen
una capacidad demostrada para mantener concentraciones normales de colesterol en
sangre. Sin embargo, un consumo ocasional de levadura, avena o setas no aportan la
cantidad necesaria de betaglucanos. No sólo la concentración en estos alimentos es
generalmente baja, sino que nuestro tracto gastrointestinal no está preparado para digerir
completamente la levadura y extraer una forma pura de beta-glucanos de las paredes
celulares. La mayoría de ellos llegan en una forma impura que puede interferir con su
acción directa. Pero con estudios más profundos, los investigadores están convencidos de
que pueden lograr la extracción de beta glucanos de alta calidad y así aportar al mundo no
solo de la industria alimenticia sino también al mundo de la salud.
The aim of this research work was that beta-glucans could quickly become an essential component of the nutrition in the coming years. Several studies have highlighted the numerous properties and benefits they have for the body and their popularity could reach that of the Omega- 3. But what are they and why are they important? Beta-glucans are long, indigestible polysaccharide molecules, which are chemical compounds of the family of carbohydrates. They can be classified as fibers food and are generally present in the cell walls of food such as yeast, oats, bran, fungi and algae. The most common source in the world occidental comes from yeast. Its existence has been known for a long time, but only in recent times have detailed studies been carried out that demonstrate its remarkable qualities for the prevention of the appearance of diseases and the good functioning of the organism. Among its properties and benefits, beta-glucans pass intact through the stomach and go directly into the intestine, where they are not assimilated by the organism, performing an important "cleansing" action. Among the main properties and benefits are the reduction of cholesterol and the capacities hypoglycemic, that is, the ability to limit the absorption of cholesterol and sugar facilitating the expulsion through feces. In addition, studies carried out in the last decade have shown that the Beta-glucans have an immunomodulatory function, that is, they are capable of stimulating the action of the immune system. In the opinion of EFSA, the European Authority for Food Safety, these are substances that are safe for the body and have a demonstrated ability to maintain normal cholesterol concentrations in blood. However, an occasional consumption of yeast, oats or mushrooms does not provide the required amount of beta-glucans. Not only the concentration in these foods is generally low, but our gastrointestinal tract is not prepared to digest completely yeast and extract a pure form of beta-glucans from the walls cell phones. Most of them arrive in an impure form that can interfere with your Direct action. But with more in-depth study, researchers are convinced that that can achieve the extraction of high quality beta glucans and thus contribute to the world only from the food industry but also to the world of health.
The aim of this research work was that beta-glucans could quickly become an essential component of the nutrition in the coming years. Several studies have highlighted the numerous properties and benefits they have for the body and their popularity could reach that of the Omega- 3. But what are they and why are they important? Beta-glucans are long, indigestible polysaccharide molecules, which are chemical compounds of the family of carbohydrates. They can be classified as fibers food and are generally present in the cell walls of food such as yeast, oats, bran, fungi and algae. The most common source in the world occidental comes from yeast. Its existence has been known for a long time, but only in recent times have detailed studies been carried out that demonstrate its remarkable qualities for the prevention of the appearance of diseases and the good functioning of the organism. Among its properties and benefits, beta-glucans pass intact through the stomach and go directly into the intestine, where they are not assimilated by the organism, performing an important "cleansing" action. Among the main properties and benefits are the reduction of cholesterol and the capacities hypoglycemic, that is, the ability to limit the absorption of cholesterol and sugar facilitating the expulsion through feces. In addition, studies carried out in the last decade have shown that the Beta-glucans have an immunomodulatory function, that is, they are capable of stimulating the action of the immune system. In the opinion of EFSA, the European Authority for Food Safety, these are substances that are safe for the body and have a demonstrated ability to maintain normal cholesterol concentrations in blood. However, an occasional consumption of yeast, oats or mushrooms does not provide the required amount of beta-glucans. Not only the concentration in these foods is generally low, but our gastrointestinal tract is not prepared to digest completely yeast and extract a pure form of beta-glucans from the walls cell phones. Most of them arrive in an impure form that can interfere with your Direct action. But with more in-depth study, researchers are convinced that that can achieve the extraction of high quality beta glucans and thus contribute to the world only from the food industry but also to the world of health.
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Citation
Quispe Poma, E. M. (2022). Los betaglucanos y los impactos en la salud (Monografía de pregrado). Universidad Nacional de Educación Enrique Guzmán y Valle, Lima, Perú.