Propriedades funcionais do açafrão, cebola e alho no combate à dislipidemia, uma revisão integrativa
DOI:
https://doi.org/10.34117/bjdv10n1-119Keywords:
dislipidemia, alho, cebola, açafrãoAbstract
As especiarias desde o homem primitivo são utilizadas como forma de conferir sabor e aparência à comida. São também atribuídas a elas várias propriedades associadas à promoção da saúde, como a capacidade de melhorar o perfil lipídico, consequentemente auxiliando contra a dislipidemia. Neste estudo foi avaliada a ação benéfica do açafrão, cebola e alho no combate à dislipidemia, por meio de uma revisão integrativa da literatura, considerando artigos nos idiomas inglês e português, realizada no período de 2017 a 2022, utilizando as bases de dados eletrônicas Science Direct, Scielo, PubMed, Portal de busca integrada da USP (PBI USP) e Google Acadêmico. Os resultados encontrados mostraram-se promissores para o açafrão, cebola e alho em relação ao controle de parâmetros relacionados à dislipidemia (redução dos níveis sanguíneos de VLDL-c e/ou LDL-c, TGs, CT e/ou o aumento do nível de HDL-c), destacando-se principalmente o alho com um número mais elevado de artigos. Os dados obtidos mostraram que o consumo dessas especiarias pode auxiliar no controle da dislipidemia e consequentemente atuar como agente cardioprotetor, estimulando assim, o consumo de alho e cebola, especiarias comumente utilizadas na culinária brasileira, diferentemente do açafrão verdadeiro, o qual implica em um alto custo. Além disso, é importante um estilo de vida saudável, incluindo a mudança de comportamento dietético, para controle da dislipidemia e do risco cardiovascular na população.
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