{"id":10284,"date":"2016-03-24T16:29:14","date_gmt":"2016-03-24T16:29:14","guid":{"rendered":"https:\/\/askthescientists.com\/polyphenols-reduce-absorption-toxic-products-fatty-meal\/"},"modified":"2019-12-30T11:03:34","modified_gmt":"2019-12-30T18:03:34","slug":"polyphenols-reduce-absorption-toxic-products-fatty-meal","status":"publish","type":"post","link":"https:\/\/askthescientists.com\/es\/polyphenols-reduce-absorption-toxic-products-fatty-meal\/","title":{"rendered":"Los polifenoles reducen la absorci\u00f3n de sub-productos t\u00f3xicos encontrados en comidas grasas"},"content":{"rendered":"

Los investigadores estudiaron el impacto de los polifenoles del vino tinto en los niveles de malonildialdeh\u00eddo, un sub-producto natural de digesti\u00f3n de grasas que aumenta el riesgo de ataque card\u00edaco y otros padecimientos cr\u00f3nicos.<\/p>\n

En un ensayo cruzado y aleatorio, se suministr\u00f3 a los participantes tres alimentos diferentes que consist\u00edan en cortes de carne de pavo. La primera comida era b\u00e1sicamente la muslos y alas de pavo y agua. La segunda comida era carne de pavo con polifenoles a\u00f1adidos despu\u00e9s de cocinarse (vino concentrado) seguido de una copa de vino tinto (alrededor de 7 onzas). La tercera comida era carne de pavo con polifenoles a\u00f1adidos antes de cocinarse y seguido de una copa de vino.<\/p>\n

En varios momentos del estudio, los investigadores midieron los niveles de malonildialdeh\u00eddo en sangre y orina, y encontraron que los niveles\u00a0 casi se quintuplicaron despu\u00e9s de la primera comida, mientras que los niveles de malonildialdeh\u00eddo desaparecieron totalmente despu\u00e9s que los sujetos consumieron los alimentos con polifenoles.<\/p>\n

De acuerdo con el estudio, los polifenoles del vino tinto son beneficiosos al inhibir la absorci\u00f3n de malonildialdeh\u00eddo, un compuesto toxico para las c\u00e9lulas. Adem\u00e1s, estos resultados demostraron los efectos potencialmente da\u00f1inos de las grasas oxidadas en las comidas y los beneficios importantes de los polifenoles en la dieta.<\/p>\n

FASEB J.\u00a0 2008 Jan;22(1):41-6.<\/a><\/p>\n<\/div><\/section>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":10897,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[15],"tags":[20743],"class_list":["post-10284","post","type-post","status-publish","format-standard","hentry","category-sin-categorizar","tag-healthy-eating-es"],"acf":[],"yoast_head":"\nLos polifenoles reducen la absorci\u00f3n de sub-productos t\u00f3xicos encontrados en comidas grasas - Ask The Scientists<\/title>\n<meta name=\"description\" content=\"Red wine polyphenols may exert a beneficial effect, by inhibiting the potentially harmful effects of oxidized fats found in foods.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/askthescientists.com\/es\/polyphenols-reduce-absorption-toxic-products-fatty-meal\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Los polifenoles reducen la absorci\u00f3n de sub-productos t\u00f3xicos encontrados en comidas grasas - 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