Las Leguminosas como Alimento Funcional: Estrategia Nutricional Basada en Compuestos Bioactivos para Combatir las Complicaciones de la Diabetes Mellitus
DOI:
https://doi.org/10.61368/r.s.d.h.v7i3.1121Palabras clave:
leguminosas, alimento funcional, diabetes, compuestos bioactivos, microbiota intestinalResumen
La diabetes mellitus es una de las principales enfermedades metabólicas a nivel mundial y es asociada a una condición de hiperglucemia crónica permanente, generando complicaciones como estrés oxidativo, inflamación sistémica, disbiosis intestinal a largo plazo. Las estrategias nutricionales basadas en alimentos funcionales han cobrado cada vez más importancia debido a su potencial para mejorar el control metabólico y reducir las complicaciones de la enfermedad. Esta revisión tuvo como objetivo analizar la evidencia científica sobre los efectos de los compuestos bioactivos presentes en las leguminosas, considerando soja, frijol, garbanzo, lenteja, alverjón y cacahuate sobre la modulación de la glucosa, la composición de la microbiota intestinal y complicaciones relacionadas con la diabetes. Se realizó una búsqueda bibliográfica en PubMed, Scopus y ScienceDirect, incluyendo estudios publicados entre 2000 y 2026 que evaluaron la evidencia preclínica y clínica sobre la actividad biológica de los compuestos derivados de las leguminosas. La evidencia disponible indica que el almidón resistente, la fibra dietética, los polifenoles, los péptidos bioactivos, las proteínas y los oligosacáridos ejercen efectos hipoglucemiantes, antioxidantes, antiinflamatorios y prebióticos a través de múltiples mecanismos. Estos compuestos mejoran la homeostasis de la glucosa y la sensibilidad a la insulina, reducen el estrés oxidativo y las respuestas inflamatorias, fortalecen la integridad de la barrera intestinal, estimulan la producción de ácidos grasos de cadena corta y promueven cambios beneficiosos en la composición de la microbiota intestinal, en particular al aumentar los géneros bacterianos asociados con la salud metabólica. En general, las leguminosas representan alimentos funcionales valiosos cuyos compuestos bioactivos pueden contribuir a la prevención y el manejo de la diabetes mellitus y sus complicaciones metabólicas.
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Derechos de autor 2026 Darío Arturo Méndez Hernández, Diana Patricia Olivo Ramírez, Adán Israel Rodríguez Hernández, Teodoro Suarez Diéguez
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
