Uvas: formas de uso, consumo e atividades biológicas - Uma revisão
DOI:
https://doi.org/10.48075/aes.v1i1.23681Palavras-chave:
Antioxidantes, Qualidade de Vida, Saúde.Resumo
A vitivinicultura é uma atividade economicamente importante no mundo globalizado, gerando emprego, renda e investimentos. As uvas são consideradas como uma das maiores fontes de compostos fenólicos, contendo ainda compostos flavonoides e não-flavonoides na sua composição, a se destacar o resveratrol. O consumo das uvas pode ser in natura, ou na forma de derivados como vinhos, sucos, geleias, dentre outros. Entretanto, o processamento das uvas gera vários resíduos, como o engaço, a borra e em maior quantidade o bagaço, que é formado principalmente de cascas e sementes. Da mesma forma que existem compostos benéficos na polpa da fruta, muitos antioxidantes e outros compostos ainda permanecem nestes resíduos. Assim, dentre as inúmeras propriedades medicinais das uvas e dos extratos produzidos desta ou de seus resíduos, pode-se citar: auxiliar no tratamento de hemorragias, dor de garganta, diarreia, cólera, varíola, náuseas, infecções nos olhos e pele, doenças cardiovasculares, hipertensão, auxílio do tratamento da doença de Alzheimer e Parkinson, dentre outras. Além disso, apresentam atividade citotóxica contra células cancerígenas, efeito quimiopreventivo, proteção contra os radicais livres, a peroxidação lipídica e a danos no ácido desoxirribonucleico, além de atividade antimutagênica....
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