Compostos bioativos na alimentação: uma revisão

Abstract

This work is a review of the literature on the main concepts of functional nutrition, with emphasis on monounsaturated fatty acids, highlighting avocado as one of its main sources. Monounsaturated fatty acids are fat molecules that contain a double bond, oleic acid being the most common of monounsaturated fatty acids. Studies have concluded that diets rich in monounsaturated fat lower serum triglycerides (TAG), total cholesterol and low-density lipoprotein (LDL-cholesterol). Therefore, studies on the nutritional composition of avocado have shown that it is an energetic fruit with high nutritional value, recognized for its health benefits, especially due to the compounds present in the lipid fraction, such as omega fatty acids, phytosterols, tocopherols and squalene, leading to the conclusion that regular consumption of avocado pulp contributes to a hypocholesterolemic effect, reducing LDL, VLDL and increasing HDL, mainly coupled with a quality diet.