Antioxidantes de Origen Alimentario y Su Impacto en el Estrés Oxidativo y la Hipertensión: Evidencia y Mecanismos Vía Función Endotelial
DOI:
https://doi.org/10.70983/ckf3hw85Palabras clave:
hipertensión arterial; estrés oxidativo; antioxidantes; función endotelial; polifenolesResumen
Introducción: La hipertensión arterial es un problema de salud pública estrechamente relacionado con el estrés oxidativo y la disfunción endotelial. Diversos antioxidantes de origen alimentario podrían contribuir al control de la presión arterial. El objetivo de esta revisión narrativa fue sintetizar la evidencia disponible sobre el impacto de antioxidantes dietarios en el estrés oxidativo, la función endotelial y la hipertensión arterial. Método: Se realizó una revisión narrativa de literatura científica sobre vitaminas antioxidantes, carotenoides, polifenoles, alimentos y patrones dietéticos ricos en antioxidantes, así como sus mecanismos de acción y efectos sobre biomarcadores oxidativos y presión arterial. Resultados: La evidencia revisada indica que antioxidantes como polifenoles, carotenoides y vitaminas C y E pueden mejorar la biodisponibilidad de óxido nítrico, reducir especies reactivas de oxígeno y modular vías relacionadas con NADPH oxidasa, eNOS, endotelina-1 y sistema renina-angiotensina. Los alimentos y patrones dietéticos ricos en antioxidantes mostraron efectos más consistentes que los suplementos aislados. Sin embargo, los resultados sobre presión arterial fueron variables y generalmente modestos. Conclusión: Los antioxidantes de origen alimentario podrían actuar como coadyuvantes en el manejo de la hipertensión, especialmente dentro de patrones dietéticos saludables. No obstante, se requieren estudios clínicos mejor estandarizados para confirmar su relevancia clínica.
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Derechos de autor 2026 Cesar Antonio Sanchez Cardenas, Lorenzo Hernández Olivas, Daniela Canizales Arce (Autor/a)
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