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BUTURILE
Ceaiul verde poate oferi aceleai beneficii24, dar momentan nu sunt suficiente date pentru
a confirma concluziile.
Cele mai recente date sugereaz c ceaiul mbuntete vasodilataia, fapt ce ar
putea explica, cel puin n parte reducerea incidenei bolilor cardiovasculare. Dou studii
clinice au artat c prin consumul zilnic de 4-5 cni de ceai negru timp de 4 sptmni se
mbuntete semnificativ vasodilataia endotelial-dependent la pacienii cu boli
coronariene25, precum i la pacienii cu dislipidemie cu hipercolesterolemie 26. Efectele
consumului de ceai asupra vasodilataiei endoteliale pot fi explicate prin activarea
sintezei endoteliale a oxidului nitric (eNOS) de ctre flavonoizii din ceai, printr-un
receptor estrogen -dependent27.
Exist date suficiente care demonstreaz c un consum minim de 3 ceti de ceai
pe zi se asociaz cu un risc mai sczut de apariie a bolilor coronariene. S-a constatat o
mbuntire a capacitii antioxidante la un consum de ceai evaluat ntre 1-6 ceti/zi.
Polifenolii din ceai au fost studiai datorit efectelor benefice asupra
organismului, ei fiind reprezentai de acizi fenolici (acid galic n frunzele de ceai),
flavonoli (ceaiul verde)28 i flavanoli.
Flavonolii se gsesc n ambele forme: monomer (catechine) i polimer
(proantocianidine). Ceaiul negru conine monomeri de flavonoli, care sunt oxidai n
timpul fermentrii frunzelor de ceai n polifenoli mai compleci, cunoscui sub numele
de teaflavin(dimeri) i tearubigin (polimeri).
Catechinele i epicatechinele sunt principalii flavonoli din fructe, iar
galocatechinele, epigalocatechinele i epigalocatechinele galate (EGCg) se gsesc n
plantele leguminoase, n struguri i mai ales n ceai29,30.
O infuzie de ceai verde conine aproximativ 200 mg de catechine 29. Epicatechinele
din ceai sunt foarte stabile cnd sunt supuse tratamentului termic, att timp ct pH-ul este
acid; doar 15% din aceste substane se degradeaz dup 7 ore n apa fiart la pH=531.
Proantocianidele, cunoscute ca tanine condensate sunt dimeri, oligomeri i polimeri ai
catechinelor i sunt responsabile de caracterul astringent al buturilor (vin, ceai, bere)32.
Polifenolii sunt substane cu aciune antioxidant:
antimutagen i anticancerogenetic33,34,35;
antiaterogen36,37,38 ;
antiinflamatorie;
hipotensoare;
de protecie antiviral i antibacterian39,40,41,42,43;
de reducere a aciunilor negative ale fumatului44;
de ntrziere a efectelor osteoporozei;
de reducere a esutului adipos;
de protecie mpotriva radiaiilor, etc.
Unele din aceste aciuni au influene i asupra sntii cavitii bucale. Unul din
cele mai bine fundamentate efecte ale catechinelor este cel de combatere a principalei
bacterii implicate n geneza cariei dentare - Streptococcus mutans45.
Numeroi autori consider c ceaiul verde are o aciune superioar administrrii
izolate de fluor n combaterea cariei dentare. Un studiu recent arat c EGCg inhib
creterea i aderena celular a unei bacterii importante din cavitatea bucal Porphyromonas gingivalis46. S-a sugerat chiar c ceaiul verde ar fi util ca factor
profilactic n canalele radiculare, datorit aciunii sale bactericide cu spectru larg47.
Sursa
Cidru (200mL)
Cafea (200mL)
mg/l
10-500
350-1750
Antocianine
200-350
Cianidina
Pelargonidina
Peonidina
Delfinidina
Malvidina
Flavonoli
Quecitina
Kamferol
Miricetina
30-45
20-35
2-30
Flavanone
Hesperetina
Naringenina
Eriodictiol
215-685
100-650
50-300
Izoflavone
Daizeina
Genisteina
Gliciteina
30-175
Falvanoli monomerici
Catechine
Epicatechine
100-800
60-500
80-300
40
ale tensiunii sistolice i diastolice, ntr-un studiu prospectiv de cohort, riscul dezvoltrii
hipertensiunii arteriale dup vrsta de 33 de ani nu a fost influenat71.
Consumul de cafea
n cafea exist cantiti mai mari de cafein dect n ceai. Dei cafeina este un
diuretic slab, un consum de cafein pn la 500 mg/zi nu induce deshidratare sau un
dezechilibru cronic hidro-electrolitic72,73. Se sugereaz faptul c o cantitate moderat de
cafea, cu un coninut de cafein pn la 400 mg/zi nu se asociaz cu un risc mai mare al
bolilor cardiovasculare, hipercolesterolemiei sau osteoporozei74.
Cafeina variaz ntre 0,8 i 2 g la 100 g de pulbere de cafea, n funcie de tipul de
cafea. La doze superioare de cafea pot aprea semne de intoxicaie cafeinic, manifestate
prin: insomnie, tremor, agitaie, inapeten, tulburri de ritm cardiac; de menionat fiind
faptul c reactivitatea individual la cafein este mare i se consider c, la un consum
moderat de cafea, nu apare nici un efect negativ asupra organismului 75. Consumul
moderat se refer la maximum 3-4 ceti de cafea pe zi (unde o ceac a fost obinut
dintr-o linguri de pulbere de cafea).
Cafeaua are o aciune stimulatoare asupra activitii cerebrale - combate
oboseala, somnolena, depresia, amelioreaz funciile cognitive, ndeosebi memoria i
logica. n plus, stimuleaz la nivel central circulaia, respiraia, crete diureza, etc. Un
adult nu manifest de regul, intoxicaie cafeinic dac aportul se menine sub 300 mg de
cafein/zi. Trebuie avut ns n vedere c putem avea cafein i din alte surse, ndeosebi
din buturi rcoritoare de tip cola.
Graviditatea poate afecta sensibilitatea la cafein. Femeile nsrcinate sunt sftuite
s limiteze consumul de cafein, deoarece un nivel de peste 300 mg/zi a fost asociat cu
creterea riscului naterilor premature76,77,78. Nu este clar dac, cafeina are efecte adverse
la copii, dar exist cert o influen asupra dezvoltrii sistemului nervos75.
Adosul de lapte, fric sau ndulcitori calorici la cafea sau ceai cresc densitatea
energetic pentru aceste buturi i astfel le scade valoarea n acest sistem de ghidare.
Lapte cu coninut sczut n grsime (1,5% sau 1%), lapte degresat i buturi
din soia
Deoarece laptele a fost deja prezentat n capitolul Laptele i produsele lactate,
n continuare vor fi prezentate buturile din soia. Laptele din soia are aproximativ aceeai
cantitate de proteine (3,5 g/100 ml), lipide (2 g/100 ml) i de glucide (4,9 g/100ml) ca i
laptele de vac79. Laptele de soia conine doar aproximativ 4,16 mg calciu la 100 ml.
Pentru a se apropia din punct de vedere nutitiv de laptele de vac, aceast butur este
fortificat cu calciu, aproximativ 150 mg/100 ml (ns biodisponibilitatea calciului este
doar de 75% comparativ cu laptele)80, cu vitamina D i vitamina B12.
Laptele de soia este o surs foarte bun de lecitin i de vitamina E; conine i
cantiti mici de MUFA i PUFA, iar raportul omega 6/omega 3 este de 7,8 80. Izoflavonele
din laptele de soia (daizein, genistein, glicitein) au proprieti estrogenice datorit
similitudinii structurale cu compuii estrogenici50. Trialurile clinice au artat efecte
potenial benefice ale izoflavonelor n prevenia bolilor cardiace, osteoporozei,
neoplasmului de sn i a celui de prostat 81,82,83. Laptele de soia se indic la pacienii cu
Buturile alcoolice pot fi nedistilate (cnd alcoolul este lsat n soluiile n care a
fost obinut) i respectiv, distilate (cnd alcoolul este distilat din aceste soluii).
n prima categorie se nscriu berea i vinul. Ambele buturi se obin prin
fermentaii alcoolice produse de drojdii slbatice (n cazul celor mai multe vinuri) sau
selecionate, adugate (n cazul berii). Aceste drojdii fermenteaz glucidele din mustul de
mal (orz ncolit) fiert cu hamei, n cazul berii i respectiv din mustul de struguri, n
cazul vinului.
Rachiurile sunt buturi naturale sau artificiale. Rachiurile naturale se obin prin
distilarea controlat a borhoturilor de fructe, legume (cartof), cereale, melas.
Borhoturile, la rndul lor, se obin prin fermentarea glucidelor provenite din materiile
prime amintite. Produsele rezultate se numesc, dup caz, uic, rachiu de mere, pere,
whisky, coniac, gin, sake, etc.
Rachiurile industriale se obin prin diluarea cu ap potabil cu duritate redus a
alcoolului etilic de uz alimentar, cu adugarea, dup caz, de arome i colorani. Dac se
adaug i zahr, se obin lichioruri.
Rachiurile naturale sau artificiale se caracterizeaz printr-un nivel foarte mare de
alcool etilic (minim 20%) i prin coninutul lor n ali compui secundari de fermentaie,
(alcool metilic, alcooli superiori, furfurol, aldehide, etc). Concentraia mare de alcool
etilic exercit efecte toxice deosebite asupra aparatului digestiv, dar i a altor aparate i
sisteme, provocnd dezechilibre profunde n organism. La aciunea toxic se adaug cea
exercitat de compuii amintii, ceea ce face ca buturile distilate sa fie complet
nerecomandate, indiferent de circumstane. Dei alcoolul etilic aduce multe calorii (7
kcal/g), alcoolici nu sunt supraponderali (dect n fazele iniiale), deoarece alcoolul nu
elibereaz calorii n funcie de necesitile organismului, ci produce variate sindroame de
maldigestie, malabsorbie i de consum metabolic al unor factori nutritivi utili.
Berea este o butur slab alcoolizat (0,5%-7%). Berea neagr are un nivel mai
mare de alcool. Ea mai conine glucide nefermentate (4-5%), acizi organici, sruri
minerale (1-2%, mai ales potasiu), vitamine (B 1, B2, B6, colin, betain, etc), aducnd n
organism aproximativ 450 kcal/l. Din pcate, consumul exagerat de bere nu crete aportul
vitaminic; pentru metabolizarea acesteia, fiind consumate cantiti mari de vitamine (de
exemplu, vitamina B1). Din hamei provin uleiuri eterice cu aciune sedativ i saporific.
De asemenea, substanele amare i dioxidul de carbon din bere stimuleaz apetitul.
Butorii de bere au o mare probabilitate de a deveni supraponderali, dar consumul
moderat apare ca favorabil pentru organism. Berea, ndeosebi cea brun, este bogat n
flavonoizi, care au aciuni antioxidante.
Vinurile conin un nivel de alcool etilic ce variaz ntre 8 i 16%, glucide 4-18%
urme de elemente minerale, urme de vitamine hidrosolubile (complex B, C).
n funcie de coninutul n glucide, vinurile se clasific n seci (cel mult 4 g/l zahr
rezidual), demiseci (4,1-12 g/l zahr rezidual), demidulci (12,1-50 g/l zahr rezidual) i
dulci (peste 50 g/l zahr rezidual)98. Vinurile licoroase au coninut n zaharuri de minim
80 g/l i o trie alcoolic cuprins ntre 15-22% vol99.
Vinurile roii conin cantiti mari de polifenoli cu aciune antioxidant. Vinul
rou conine pn la 45 mg flavonoli/l, 300 mg flavanoli/l, 200-350 mg antrocianidine/l 50;
precum i cantiti reduse de resveratrol, substan cu aciune anticancerigen, antiviral,
antiinflamatoare i neuroprotectiv. Aciunea antiaterogen a acestor substane este bine-
Apa potabil
Apa extras din subteran sau din pnza freatic, apa potrivit
pentru consumul uman, fr ageni patogeni i ageni
poluani
Indulcitorii calorici
adugai
Buturi soft
Buturi ndulcite
noncalorice
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