Relación de la alimentación y el estrés oxidativo sobre la salud humana. Revisión bibliográfica

Abstract

Oxidative stress is considered as an alteration between the balance of oxidizing and antioxidant agents that results in a change, which at first is considered cellular caused by exposure to reactive oxygen species reaching the depths of the human body, being molecular. to such an extent that we would face the distress of the aforementioned elements, understanding that diseases are not only macromolecular but also micromolecular affectations. Physical, chemical, and microbial agents cause oxidative compromise, however, these reactions are necessary for all processes of the human organism, evidenced in cellular respiration, lipid synthesis, phagocytosis, as opposed to antioxidants, being elements that have the capacity to counteract this imbalance. In the present study, the concepts of oxidative stress and the relationship of food on human health were synthesized.