Satiation and satiety in the regulation of energy intake México. carmen.garcia@cucsur.udg.mx L a alimentación es un fenómeno complejo. Su acción permite a los organismos mantener un suministro energético homeostático determinado por un mecanismo que modula la ingesta y el gasto energético, así como la frecuencia de consumo 1 . Dicho suministro es fundamental para la regulación del apetito y del peso corporal. Por ello, ha sido estudiado por diversas ciencias, entre ellas las biológicas y psicologicas 2 . Debido a la prevalencia de sobrepeso y obesidad a nivel mundial, se han estudiado los factores que promueven el elevado consumo de alimentos ricos en energía y que contribuyen al desequilibrio del balance energético [3][4][5][6] . Desde 1960 se ha estudiado de cerca los factores que influyen sobre la regulación de la ingesta alimentaria, entre ellos: a) socioculturales (estilo de vida, causas del consumo, situación socioeconómica); b) ambientales (apariencia, sabor, tamaño de porciones); c) biológicos (señales hormonales, contenido energético, cantidad ingerida) y d) psicológicos (influencias cognitivas, creencias, expectativas acerca de los alimentos, control voluntario del consumo) 12 . Por esta razón se han realizado estudios especializados en la medición del hambre, el apetito, el deseo por comer e inclusive con la sensación de plenitud del acto de comer, realizando asociaciones entre factores biológicos y psicológicos que ayudan a comprender la conducta alimentaria de los individuos ,13 . En este sentido, una alternativa para el estudio y la comprensión de los factores que inciden sobre la ingesta y la regulación alimentaria es diferenciar y describir los distintos procesos de saciación y saciedad 14 . Por lo anterior, el presente documento tiene como objetivo describir y analizar el efecto de los diversos factores que intervienen en la regulación del consumo alimentario, especí-ficamente mediante el proceso de saciación, el cual debe ser diferenciado de la saciedad, pues a pesar de que son regidos y regulados por diferentes elementos, son utilizados y referidos indistintamente.
The present work provides a review of the basis and development of the study and research on feeding behavior (FB). Initial contributions and those that gave identity to this field are highlighted. Among them, the behavior is approached as an essential mean to maintain the state of balance in the organisms, as well as the role of learning as a determinant of food preference, selection and consumption. Subsequently, are presented the arguments that establish FB as an element that integrate the knowledge related to feeding generated by other areas of science. Finally, are stated the main challenges for academics dedicated to the study and research of FB and the role of education on food and nutrition as an optimal solution for food problems. Keywords: Hungry; Appetite; Feeding behavior; Eating behavior; Education. ResumenEl presente trabajo expone una revisión de las raíces y el desarrollo del estudio e investigación sobre comportamiento alimentario (CA). Se destacan las aportaciones iniciales y algunas otras que le han venido dotando de identidad a esta área de estudio. Entre ellas, el señalamiento de la conducta como medio indispensable para mantener el estado de equilibrio en los organismos, y el papel del aprendizaje como determinante de la preferencia, la selección y el consumo de alimento. Posteriormente se presentan los argumentos que establecen al CA como elemento integrador del conocimiento que sobre alimentación han generado otras áreas de la ciencia. Finalmente
Pomegranate juice (PJ) has gained popularity attributed to its phenolic compounds and their medicinal properties. Its potential hypoglycemic effect has been related to enzymatic inhibition, insulin release, and the protection of pancreatic tissue. These effects depend on several aspects, such as the content and composition of phenols in pomegranate and characteristics of the organism that consumes the juice. The objective of this study was to systematically review scientific evidence investigating the hypoglycemic effect of PJ; the factors that affect bioactive compounds; and the mechanisms of action attributed to this effect. Human and rodent in vivo and in vitro studies were retrieved from PubMed, Scopus, and ScienceDirect databases. After reviewing the articles, it was identified that the methodologies and results among the scientific evidence were quite heterogeneous. Despite these limitations, many of the in vivo and in vitro studies found important hypoglycemic effects from PJ, as well as an increase in the function of b-cell, insulin secretion, a significantly lower activity of a-amylase enzyme, an inhibition of the enzyme a-glucosidase and dipeptidyl peptidase-4 (DPP-4), and the protection against DNA damage. Determining the potential health benefits of polyphenols contained in the pomegranate is limited for multiple factors that could affect the efficacy of PJ. Overall, the results of this review suggest the need for further experimentation, using controlled variable factors and testing the effect of PJ under similar experimental conditions.
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