La yema de huevo como alimento saludable y propiedades nutracéuticas: Una revisión

César Radice

César Radice Universidad Nacional del Este https://orcid.org/0000-0003-2175-6045

Palabras clave: ingesta de huevos, lípidos en sangre, colesterol dietético, lineamientos dietéticos, lipoproteínas, mortalidad

Resumen

La importancia del tema está relacionada con las creencias que la sociedad tiene sobre el contenido de lípidos de la yema de huevo, incluso en el ámbito médico, lo cual hizo que durante mucho tiempo se haya recomendado en forma limitada su consumo. Esto, pasó a una etapa controvertida. Sin embargo, las nuevas tendencias nutricionales y la necesidad de atender las exigencias sociales y de salud en alza, han impulsado el cada vez más demandado concepto de los alimentos funcionales y nutracéuticos de cuyo grupo forma parte hoy la yema de huevo. La misma tiene en su composición proteínas y lípidos con características funcionales y actividades biológicas nutracéuticas relacionadas con su actividad antiinflamatoria, antioxidante, cardioprotectores, mejora de la memoria, a través de la regulación de la función celular. Además de las actividades biológicas y los beneficios subyacentes de los lípidos de la yema de huevo, se refiere algunos datos cuantitativos necesarios para obtener los efectos biológicos revisados. Por último, los desafíos actuales están enfocados al enriquecimiento de la yema de huevo con los omegas y su relación en cantidades adecuadas para el efecto nutracéutico. En conclusión, esta revisión se ha proyectado o apuntado, las actividades biológicas y los beneficios más probables de la yema de huevo de gallina sustentado en los nuevos conocimientos tanto in vitro como in vivo, con relación a sus diferentes componentes.

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