Exposição tóxica e detoxificação: toxinas ambientais e papel da alimentação

Abstract

Living organisms are continuously exposed to natural chemical compounds and / or nonnatural strangers for them. The disposal of toxic contaminants is called detoxification. This literature review, the last ten years, reports on toxic exposure, addressing the main means of intoxication and environmental toxins, as well as the Power that enables the detoxification process. Searches were conducted in databases available on the web, using the works published in Portuguese and English, excluding those published in other languages. By the end , this study has demonstrated that only 28% of examiners students knew the term detox , and only 34% know some detox food and 37% used some juice of the kind. Regarding sensory analysis, it was shown red juice obtained greater acceptance among students, with a total approval of 88% . Currently, it is well elucidated the role of antioxidants in the regulation of oxidative stress in the body of animals, and the foundation of these metabolic processes are the nutrients through diet. The reduction and / or elimination of various types of toxic exposure is necessary. The consumption of foods that provide the detoxication process should be encouraged, so that the destructive action of free radicals is reduced, decreasing the rates of associated diseases.