Ácido elágico e suas principais fontes de consumo e benefícios em doenças cardiovasculares

Carla Pereira Brito Bernardo; Letícia Mendonça Mesquita; Daniela Medeiros Lobo de Andrade Bufaiçal; Patrícia Ferreira da Silva Castro; Matheus Lavorenti Rocha

doi:10.47456/rbps.v25i4.40795

Autores

Carla Pereira Brito Bernardo Faculdade de Farmácia, Universidade Federal de Goiás/UFG, Goiânia/GO, Brasil https://orcid.org/0009-0001-6564-7687
Letícia Mendonça Mesquita Faculdade de Farmácia, Universidade Federal de Goiás/UFG, Goiânia/GO, Brasil https://orcid.org/0009-0000-5780-8770
Daniela Medeiros Lobo de Andrade Bufaiçal
Patrícia Ferreira da Silva Castro Universidade Estadual de Goiás/UEG, Unidade Universitária de Itumbiara, Itumbiara/GO, Brasil https://orcid.org/0000-0001-6861-7881
Matheus Lavorenti Rocha Universidade Federal de Goás https://orcid.org/0000-0002-7883-5003

DOI:

https://doi.org/10.47456/rbps.v25i4.40795

Palavras-chave:

Ácido elágico, Alimentos funcionais, Estresse oxidativo, Doenças cardiovasculares

Resumo

Introdução: O ácido elágico (AE) é um polifenol natural encontrado em muitos alimentos, como frutas vermelhas, nozes, castanhas, chás e bebidas fermentadas, apresentando uma vasta variedade de efeitos biológicos benéficos, destacando dentre eles os efeitos sobre doenças cardiovasculares e o grande potencial antioxidante. As doenças cardiovasculares são caracterizadas por apresentarem alto índice de estresse oxidativo por acúmulo exagerado de espécies reativas de oxigênio (EROs). O excesso de EROs altera várias vias de sinalização e transcrição intracelulares, causando lesões teciduais e alterando respostas fisiológicas normais no sistema cardiovascular. Objetivos: Identificar e descrever, com base na literatura científica, as principais fontes de AE para consumo humano, além de destacar seus efeitos biológicos em doenças do sistema cardiovascular. Métodos: Trata-se de uma revisão integrativa e seletiva da literatura de naturezas qualitativa e quantitativa, utilizando publicações disponíveis nas principais bases de dados científicos na área da saúde. Resultados: Foi demonstrado que vários alimentos são boas fontes de consumo de AE, como as frutas romã, morango, framboesa, amora e jabuticaba, além de nozes, castanhas, chás e vinho tinto. Além disso, a literatura traz uma série de efeitos benéficos que inibem, atenuam ou curam algumas disfunções cardiovasculares nas principais doenças que afetam o sistema, como hipertensão, infarto, AVC, diabetes melitus e aterosclerose. Conclusão: Foi possível identificar que o AE pode ser adquirido com o consumo de vários alimentos, podendo ser útil no combate aos efeitos maléficos de doenças cardiovasculares.

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