Alimentação funcional: nutrientes com efeito antioxidante, anti-inflamatório e imunomodulador
DOI:
https://doi.org/10.34119/bjhrv8n5-174Keywords:
Alimentos, Compostos bioativos, Dieta, Saúde, Revisão narrativaAbstract
A crescente demanda por padrões alimentares que promovam saúde e bem-estar tem evidenciado a importância dos alimentos funcionais, definidos como aqueles que, além de suprirem necessidades nutricionais básicas, contêm compostos bioativos capazes de modular funções fisiológicas e exercer efeitos benéficos à saúde. Este artigo apresenta uma revisão narrativa sobre os nutrientes presentes em alimentos funcionais com ação antioxidante, anti-inflamatória e imunomoduladora, destacando seu papel na prevenção de doenças crônicas não transmissíveis e na promoção do bem-estar. A metodologia envolveu a busca de literatura nas bases Periódicos Capes e em livros especializados, abrangendo publicações de 2003 a 2025, considerando artigos de revisão, estudos observacionais, ensaios clínicos e capítulos de livros relevantes. Foram excluídos estudos exclusivamente em modelos animais e trabalhos com metodologia inadequada. Os resultados evidenciam que nutrientes como vitaminas A, C e D, minerais como zinco e selênio, carotenoides, polifenóis, ácidos graxos ômega-3 e probióticos desempenham funções complementares na regulação de processos metabólicos, inflamatórios e imunológicos. A ação antioxidante desses compostos contribui para a neutralização de radicais livres e redução do estresse oxidativo; a ação anti-inflamatória, para o controle de respostas inflamatórias crônicas; e a ação imunomoduladora, para o fortalecimento e equilíbrio do sistema imune. O consumo regular de alimentos funcionais demonstrou impactos positivos em parâmetros metabólicos, imunológicos e cardiovasculares, diferenciando-se de suplementos e nutracêuticos por atuar no contexto da alimentação cotidiana. A inserção desses alimentos na dieta configura uma estratégia nutricional promissora para a prevenção de doenças crônicas e a promoção da saúde integral, destacando a importância de evidências clínicas contínuas que fundamentem recomendações dietéticas adequadas.
References
AIELLO, M. Functional foods: Between new consumption trends and renewed perceptions of health. Italian Sociological Review, v. 1, n. 3, p. 45-45, 2011.
AKBARI, B. et al. The role of plant‐derived natural antioxidants in reduction of oxidative stress. BioFactors, v. 48, n. 3, p. 611-633, 2022.
ALAGAWANY, M. et al. Nutritional significance and health benefits of omega-3,-6 and-9 fatty acids in animals. Animal Biotechnology, v. 33, n. 7, p. 1678-1690, 2022.
ALKHATIB, A. et al. Functional foods and lifestyle approaches for diabetes prevention and management. Nutrients, v. 9, n. 12, p. 1310, 2017.
AL-KHAYRI, J. M. et al. Flavonoids as potential anti-inflammatory molecules: A review. Molecules, v. 27, n. 9, p. 2901, 2022.
BABOOTA, R. K. et al. Functional food ingredients for the management of obesity and associated co-morbidities–A review. Journal of Functional Foods, v. 5, n. 3, p. 997-1012, 2013.
BENDICH, A.; DECKELBAUM, R. J. Preventive nutrition. Humana Press, 2005.
BETORET, E. et al. Functional foods development: Trends and technologies. Trends in Food Science & Technology, v. 22, n. 9, p. 498-508, 2011.
BHATT, S. et al. Omega‐3 Fatty Acids: Nutritional Aspects and Their Role in Health and Diseases. Nutritional science and technology: concept to application, p. 103-116, 2023.
BOONE-VILLA, V. D. et al. Trends in functional food in non-communicable diseases. In: Handbook of research on food science and technology. Apple Academic Press, p. 1-32, 2019.
CALDER, P. C. et al. Inflammatory disease processes and interactions with nutrition. British Journal of Nutrition, v. 101, n. S1, p. 1-45, 2009.
CENCIC, A.; CHINGWARU, W. The role of functional foods, nutraceuticals, and food supplements in intestinal health. Nutrients, v. 2, n. 6, p. 611-625, 2010.
CHADWICK, R. Functional foods. Springer Science & Business Media, 2003.
CHATTERJEE, S.; JUNGRAITHMAYR, W.; BAGCHI, D. (Ed.). Immunity and inflammation in health and disease: emerging roles of nutraceuticals and functional foods in immune support. Academic Press, 2017.
CHEN, Z. et al. Probiotics: functional food ingredients with the potential to reduce hypertension. Frontiers in Cellular and Infection Microbiology, v. 13, p. 1220877, 2023.
DOYON, M.; Labrecque, J. Functional foods: a conceptual definition. British Food Journal, v. 110, n. 11, p. 1133-1149, 2008.
EUSSEN, S. R. B. M. et al. Functional foods and dietary supplements: products at the interface between pharma and nutrition. European journal of pharmacology, v. 668, p. S2-S9, 2011.
Food and Agriculture Organization – FAO. Portal de termos da FAO. Disponível em: <https://www.fao.org/faoterm/viewentry/en/?entryId=170967>. Acesso em 04 de agosto de 2025.
FINNEGAN, D.; TOCMO, R.; LOSCHER, C. Targeted application of functional foods as immune fitness boosters in the defense against viral infection. Nutrients, v. 15, n. 15, p. 3371, 2023.
GUPTA, C.; PRAKASH, D.; GUPTA, S. Relationships between bioactive food components and their health benefits. Introduction to functional food science textbook, p. 66-85, 2013.
HADDAD, P. S. et al. Natural health products, modulation of immune function and prevention of chronic diseases. Evidence‐Based Complementary and Alternative Medicine, v. 2, n. 4, p. 513-520, 2005.
HAMDAN, T. A. Impact of Micronutrients and Macronutrients on NK Cells Immunity. Cellular physiology and biochemistry: international journal of experimental cellular physiology, biochemistry, and pharmacology, v. 59, n. 3, p. 313-329, 2025.
HASSAN, Y. A.; ERCOŞKUN, H. Review Paper for Nutrients in food. Journal La Lifesci, v. 4, n. 6, p. 253-267, 2023.
HE, L. et al. Antioxidants maintain cellular redox homeostasis by elimination of reactive oxygen species. Cellular Physiology and Biochemistry, v. 44, n. 2, p. 532-553, 2017.
JAYARATHNE, S. et al. Anti-inflammatory and anti-obesity properties of food bioactive components: effects on adipose tissue. Preventive nutrition and food science, v. 22, n. 4, p. 251, 2017.
KAMINOGAWA, S.; NANNO, M. Modulation of immune functions by foods. Evidence‐based Complementary and Alternative Medicine, v. 1, n. 3, p. 241-250, 2004.
KAUR, H.; KAUR, G.; ALI, S. A. Dairy-based probiotic-fermented functional foods: An update on their health-promoting properties. Fermentation, v. 8, n. 9, p. 425, 2022.
KIM, J. H. et al. Immunomodulatory functional foods and their molecular mechanisms. Experimental & Molecular Medicine, v. 54, n. 1, p. 1-11, 2022.
KRISHNA, H. et al. Immunomodulatory potential of vegetables vis-à-vis human health. The Journal of Horticultural Science and Biotechnology, v. 97, n. 5, p. 560-579, 2022.
LUVIAN-MORALES, J. et al. Functional foods modulating inflammation and metabolism in chronic diseases: a systematic review. Critical Reviews in Food Science and Nutrition, v. 62, n. 16, p. 4371-4392, 2022.
MAJDAN, M.; BOBROWSKA-KORCZAK, B. Active compounds in fruits and inflammation in the body. Nutrients, v. 14, n. 12, p. 2496, 2022.
MARTÍ, N. et al. Vitamin C and the role of citrus juices as functional food. Natural product communications, v. 4, n. 5, p. 1934578X0900400506, 2009.
MARTIROSYAN, D.; LAMPERT, T.; LEE, M. A comprehensive review on the role of food bioactive compounds in functional food science. Functional Food Science-Online ISSN: 2767-3146, v. 2, n. 3, p. 64-78, 2022.
MIRMIRAN, P.; BAHADORAN, Z.; AZIZI, F. Functional foods-based diet as a novel dietary approach for management of type 2 diabetes and its complications: A review. World journal of diabetes, v. 5, n. 3, p. 267, 2014.
MITRA, S. et al. Exploring the immune-boosting functions of vitamins and minerals as nutritional food bioactive compounds: a comprehensive review. Molecules, v. 27, n. 2, p. 555, 2022.
MUKHERJEE, A. et al. Fermented foods and gastrointestinal health: underlying mechanisms. Nature Reviews Gastroenterology & Hepatology, v. 21, n. 4, p. 248-266, 2024.
MUSCOLO, A. et al. Oxidative stress: the role of antioxidant phytochemicals in the prevention and treatment of diseases. International journal of molecular sciences, v. 25, n. 6, p. 3264, 2024.
NAIK, S. R.; THAKARE, V. N.; JOSHI, F. P. Functional foods and herbs as potential immunoadjuvants and medicines in maintaining healthy immune system: A commentary. Journal of Complementary and Integrative Medicine, v. 7, n. 1, 2010.
OLATUNDE, A. et al. Carotenoids as functional bioactive compounds. In: Functional foods and nutraceuticals: bioactive components, formulations and innovations. Cham: Springer International Publishing, p. 415-444, 2020.
PAN, M-H. et al. Modulation of inflammatory genes by natural dietary bioactive compounds. Journal of agricultural and food chemistry, v. 57, n. 11, p. 4467-4477, 2009.
PAN, M-H.; Lai, C-S.; Ho, C-T. Anti-inflammatory activity of natural dietary flavonoids. Food & function, v. 1, n. 1, p. 15-31, 2010.
PENG, M. et al. Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods. Comprehensive reviews in food science and food safety, v. 19, n. 4, p. 1908-1933, 2020.
RUDRAPAL, M. et al. Dietary polyphenols and their role in oxidative stress-induced human diseases: Insights into protective effects, antioxidant potentials and mechanism (s) of action. Frontiers in pharmacology, v. 13, p. 806470, 2022.
SANTHI, V. P. et al. Fruits: A potential source of vitamin C as essential human nutrition and immunity development: A review. The Pharma Innovation Journal, v. 9, n. 9, p. 132-144, 2020.
SEOW, H. F. Nutrients and immune function. World Scientific, 2020.
SHARMA, D. K. Immunity-Boosting Macronutrients and Micronutrients. In: Micronutrients and Macronutrients as Nutraceuticals. Apple Academic Press, p. 131-166, 2024.
SHARMA, M. et al. The role of functional foods and nutraceuticals in disease prevention and health promotion. Eur. J. Nutr. Food Saf, v. 16, p. 61-83, 2024.
SHENOY, A. et al. Role of nutraceuticals, functional foods, and spices in the management of metabolic syndrome and related disorders. In: Functional foods and nutraceuticals in metabolic and non-communicable diseases. Academic Press, p. 583-601, 2022.
Srivastava, A. et al. Protective activity of certain important antioxidants. Int J Pharma Sci Res, v. 11, n. 6, p. 113-18, 2020.
STEFANACHE, A. et al. Understanding how minerals contribute to optimal immune function. Journal of immunology research, v. 2023, n. 1, p. 3355733, 2023.
TARABELLA, A.; VARESE, E.; BUFFAGNI, S. Functional foods. In: Food products evolution: innovation drivers and market trends. Cham: Springer International Publishing, p. 117-142, 2019.
TEMPLE, N. J. A rational definition for functional foods: A perspective. Frontiers in nutrition, v. 9, p. 957516, 2022.
TIAN, M. et al. The chemical composition and health-promoting benefits of vegetable oils—a review. Molecules, v. 28, n. 17, p. 6393, 2023.
TUFAIL, T. et al. Nutritional benefits of lycopene and beta‐carotene: A comprehensive overview. Food Science & Nutrition, v. 12, n. 11, p. 8715-8741, 2024.
VALENZUELA, A.; SANHUEZA, J.; NIETO, S. Natural antioxidants in functional foods: from food safety to health benefits. Grasas y aceites, v. 54, n. 3, p. 295-303, 2003.
VAN KLEEF, E.; VAN TRIJP, H. C. M.; LUNING, P. Functional foods: health claim-food product compatibility and the impact of health claim framing on consumer evaluation. Appetite, v. 44, n. 3, p. 299-308, 2005.
WICHANSAWAKUN, S.; BUTTAR, H. S. Antioxidant diets and functional foods promote healthy aging and longevity through diverse mechanisms of action. In: The role of functional food security in global health. Academic Press, p. 541-563, 2019.
WILSON, D. W. et al. The role of food antioxidants, benefits of functional foods, and influence of feeding habits on the health of the older person: An overview. Antioxidants, v. 6, n. 4, p. 81, 2017.
WU, D. et al. Nutritional modulation of immune function: analysis of evidence, mechanisms, and clinical relevance. Frontiers in immunology, v. 9, p. 3160, 2019.
YU, X.; PU, H.; Voss, M. Overview of anti-inflammatory diets and their promising effects on non-communicable diseases. British Journal of Nutrition, v. 132, n. 7, p. 898-918, 2024.
