ALIMENTOS FUNCIONAIS NA PREVENÇÃO E TRATAMENTO DE DOENÇAS CRÔNICAS NÃO TRANSMISSÍVEIS
Sharlene Santana Dias, Luisa Simas, Luiz Cezar Lima
Abstract
The present study was designed to evaluate the strength of evidence of the benefits of functional foods in the prevention and treatment of chronic noncommunicable diseases. Several foods are already proven and many others are being researched regarding their attributes with characteristics to lead to improvement in quality of life, promoting assistance in disease prevention and general maintenance of health. This is due to the presence of bioactive compounds present in functional foods. Some chemical components that give functionality to these foods are: carotenoids, flavonoids, fatty acids like omega-3, probiotics, fibers. It is possible to obtain them with a diet based on fruits, vegetables, vegetables, fiber, among others. The objective of the review was to present the main functions of these compounds seeking greater emphasis in their actions related to chronic noncommunicable diseases. The virtual search was performed in the Academic, Medline, Scielo and PubMed databases, in Portuguese, Spanish and English, published between 2000 and 2016. Recent textbooks were also used, considering the relevance and informative value of the material and some selected articles from quotes in other articles. Several studies have demonstrated effectiveness in the consumption of functional foods in the prevention of CNCD, being possible to obtain them with a diet based on fruits, vegetables, vegetables, fibers, among others. However, it is clear that the best and maintain a varied and balanced diet, so that the body can be prevented against pathologies, and if these occur, the body can react more effectively.