http://dx.doi.org/10.1590/S1415-52732004000200009
COMUNICAO COMMUNICATION
I
Curso de Especializao em Terapia Nutricional, Departamento de Nutrio, Centro
de Cincias da Sade, Universidade Federal de Santa Catarina. E-
mail: shami@terra.com.br
II
Departamento de Nutrio, Centro Cincias da Sade, Universidade Federal de
Santa Catarina. Campus Universitrio, Trindade, 88040-970, Florianpolis, SC,
Brasil
RESUMO
ABSTRACT
This paper is a review of scientific data about lycopene as an antioxidant agent.
Lycopene is considered the carotenoid that has the highest capacity of capturing
the singlet oxygen. Free radicals are continuously acting on the organism, being
capable of promoting cellular damage and development of cancer among other
chronic diseases. Studies show that lycopene protects lipid molecules, low-density
lipoproteins, proteins and DNA against the attack of free radicals. They have an
essential function in the protection against diseases. As a precaution, one should
eat foods that are a source of lycopene: tomatoes and tomato-products (pure,
pasta, ketchup), papaya, pitanga and guava; to provide approximately 35mg of
lycopene a day.
INTRODUO
As leses causadas pelos radicais livres nas clulas podem ser prevenidas ou
reduzidas por meio da atividade de antioxidantes, sendo estes encontrados em
muitos alimentos3. Os antioxidantes podem agir diretamente na neutralizao da
ao dos radicais livres ou participar indiretamente de sistemas enzimticos com
essa funo. Dentre os antioxidantes esto a vitamina C, a glutationa, o cido
rico, a vitamina E e os carotenides4.
Alm disso, o ataque dos radicais sobre o DNA, RNA e protenas pode gerar
citotoxicidade, alergias, mutagnese e/ou carcinognese, dependendo da proporo
da exposio16.
De maneira geral, a toxicidade local dos radicais livres e de outros produtos txicos
do oxignio constitui a via comum final da leso tecidual em uma variedade de
doenas9.
Alguns tipos de fibras, encontradas nos alimentos, como a pectina, podem reduzir a
biodisponibilidade do licopeno, diminuindo a sua absoro devido ao aumento da
viscosidade34.
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