Publicado

2016-01-01

Modulación de la respuesta alérgica por los carotenoides de la dieta

Modulation of the allergic response by dietary carotenoids

Palabras clave:

Alergia e Inmunología, Hipersensibilidad, Dieta, Carotenoides, Beta Caroteno, Luteína. (es)
Allergy and Immunology, Hypersensitivity, Diet, Carotenoids, beta Carotene, Lutein (en)

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Autores/as

  • Andrés Ernesto Merlano-Barón Universidad de Cartagena - Instituto de Investigaciones Inmunológicas - Grupo Alergología Experimental e Inmunogenética - Línea de Investigación en Alergias a los Alimentos - Cartagena - Colombia.
  • Deivis Javier Villanueva-Pájaro Universidad de Cartagena - Instituto de Investigaciones Inmunológicas - Grupo Alergología Experimental e Inmunogenética - Línea de Investigación en Alergias a los Alimentos - Cartagena - Colombia.
  • Javier A Marrugo-Cano Universidad de Cartagena - Instituto de Investigaciones Inmunológicas - Grupo Alergología Experimental e Inmunogenética - Línea de Investigación en Alergias a los Alimentos - Cartagena - Colombia.

Los carotenoides son pigmentos isoprenoides que están presentes de manera natural y en altas concentraciones en la mayoría de alimentos vegetales —entre ellos, aguacate, papaya, tomate y zanahoria—, pero también encontrados como aditivos y colorantes en diversos productos cárnicos, aceites vegetales, salsas, aderezos, harinas, entre otros.

En los últimos años, algunos estudios han descrito que los carotenoides de la dieta participan en varios procesos fisiopatológicos, incluyendo la respuesta inmune de tipo alérgico. Las tasas de prevalencia para este tipo de enfermedades han incrementado de manera alarmante durante las últimas cinco décadas en todo el mundo, a la vez que varios factores e hipótesis se han planteado tratando de explicar este fenómeno: uno de ellos es la hipótesis de la dieta, la cual plantea que la composición de varios micro y macronutrientes de la alimentación, así como los cambios en los patrones dietarios, influirían en tal problemática.

Evidencia epidemiológica y básica experimental emergente señala que los carotenoides de la dieta participan en la regulación de la inflamación alérgica, y por ello se postulan como coadyuvantes en la terapia de tales padecimientos. En el presente artículo se revisará el estado del arte en relación a los efectos de los carotenoides de la dieta sobre la patología alérgica.

Carotenoids are isoprenoid pigments naturally present in high concentrations in most vegetables — for example, avocados, papayas, tomatoes and carrots—, but they also can be found as additives and dyes found in various meat products, vegetable oils, sauces, dressings, meals, among others.

In recent years, some studies have reported that dietary carotenoids participate in many pathophysiological processes, including the allergic immune response. Prevalence rates for these diseases have had an alarming increase over the past five decades in a world scale, at the same time, a number of factors and assumptions in attempt to explain this phenomenon have been proposed, one of them being the diet hypothesis, which states that the composition of several micro and macronutrients of food, as well as changes in dietary patterns, would had some influence in such problematic.

Arising epidemiological and basic experimental evidence indicates that dietary carotenoids are involved in the regulation of allergic inflammation and thus are postulated as adjuvants in these diseases treatment. In this paper the authors will review the state of art in relation to the effects of dietary carotenoids on the allergic condition.

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