Immunomodulation as the main characteristic of vegetable oils: a review

D.P.  Tres; S.T. Nicolau; T.S.  Ayala; R.A.  Menolli

doi:10.3989/gya.1183231.2072

Autores/as

D.P. Tres Laboratory of Applied Immunology, Center of Medical and Pharmaceutical Sciences, Western Parana State University https://orcid.org/0000-0001-7623-2594
S.T. Nicolau Laboratory of Applied Immunology, Center of Medical and Pharmaceutical Sciences, Western Parana State University https://orcid.org/0000-0002-5036-8626
T.S. Ayala Laboratory of Applied Immunology, Center of Medical and Pharmaceutical Sciences, Western Parana State University https://orcid.org/0000-0002-2080-2516
R.A. Menolli Universidade Estadual do Oeste do Paraná https://orcid.org/0000-0003-2728-8318

DOI:

https://doi.org/10.3989/gya.1183231.2072

Palabras clave:

Aceite de chía, Aceite de linaza, Aceite de oliva, Aceites vegetales, Ácidos grasos insaturados, Inmunomodulación

Resumen

Conocidos por ser un alimento funcional, los aceites vegetales son ampliamente utilizados por su actividad nutracéutica. Es de destacar que un tercio de todas las medicinas tradicionales están destinadas a tratar trastornos inflamatorios. Los aceites vegetales están formados básicamente por los ácidos linoleico y alfa-linolénico, que son ácidos grasos poliinsaturados (PUFA) clasificados como esenciales; y los ácidos grasos monoinsaturados (MUFA), como el ácido oleico, que se clasifican como no esenciales. Los aceites de oliva, girasol, linaza y chía son ricos en estos ácidos grasos y sus beneficios están directamente relacionados con el contenido de los mismos. Están comprobados los beneficios de su consumo en la dieta de la población a nivel mundial, promoviendo principalmente el equilibrio del perfil lipídico, aspectos cardiovasculares, disminución de la presión arterial y efectos curativos cuando se usan tópicamente. La mayoría de estos beneficios provienen de los efectos inmunomoduladores de los aceites vegetales, principalmente las actividades antiinflamatorias desencadenadas por los ácidos grasos insaturados presentes en estos aceites.

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