Efectos Metabólicos de La Reutilización de Aceites Comestibles Recalentados y Oxidados

Nadia Reyna Villasmil, Jorly Mejia Montilla, Alfonso Bravo Henríquez, Andreina Fernández Ramírez, Eduardo Reyna Villasmil


El aceite vegetal es uno de los componentes dietéticos esenciales en el consumo diario de alimentos. Sin embargo, los beneficios de su consumo pueden sufrir alteraciones por el calentamiento repetido que conduce a la oxidación de los lípidos, sin saber los efectos dañinos de los mismos sobre la salud. El calentamiento repetido de aceites comestibles a altas temperaturas durante la cocción es una práctica común que tiene como objetivo reducir los gastos. Los aceites vegetales oxidados y recalentados tienen propiedades fisicoquímicas diferentes a las de su forma virgen y la mayor preocupación hoy en día es si estas formas en la dieta pueden ser perjudiciales para la salud. La oxidación térmica produce grupos funcionales que pueden ser potencialmente peligrosos para la salud. El efecto nocivo de los aceites recalentados es producido por los efectos de las sustancias generadas a partir de la oxidación lipídica secundaria el proceso de calentamiento que puede ser responsable del estrés oxidativo y el daño a diversos órganos del cuerpo. El objetivo de esta revisión es evaluar los efectos metabólicos de la reutilización de aceites comestibles recalentados y oxidados

Recibido: 24 de Abrildel2020.
Aceptado:25 de Enero del 2021.
Publicadoonline: 16 de Abrildel 2022.

Palabras clave

Aceite vegetal comestible; Calentamiento repetido; Oxidación; Cocción; estrés oxidativo; Efecto

Texto completo:



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