Resumen

SUMARRIVA-BUSTINZA, Liliana Asunción et al. Cellular oxidation and its relationship to antioxidant food intake in college students. Vive Rev. Salud [online]. 2023, vol.6, n.17, pp.524-535.  Epub 08-Mayo-2023. ISSN 2664-3243.  https://doi.org/10.33996/revistavive.v6i17.243.

Since ancient times the "panacea of youth" was sought, alchemy was focused on it and nowadays, being in the educational field, we have the opportunity to make known the food products that have the quality of being antioxidants and delay aging. Objective. To evaluate cellular oxidation and its relationship with the consumption of antioxidant foods in undergraduate university students of the Universidad Nacional de Educación Enrique Guzmán y Valle. Lima, Peru. Materials and Methods. The research was descriptive and explanatory with a relational level. The population consisted of students of the Faculty of Education, and by random sampling 36 students of the IX Cycle were considered, assuming that they have adequate training and competencies to enter the labor market after a cycle of academic studies. Results. It was obtained that 94.4 % know what cellular oxidation is, 83.3 % know what an antioxidant is and 88.8 % know the importance of the consumption of natural antioxidants among which orange is the most known for its antioxidant content, followed by spinach, purple cabbage, black grape, red wine and purple corn. Conclusions. University students consume fresh seasonal fruit daily, followed by vegetables with carotenes (orange color) and fruits with red lycopene.

Palabras clave : Oxidation; Free Radicals; Antioxidants; Diet; Student Health.

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