Gutuile sunt printre fructele emblematice ale toamnei. Au pulpa tare, aroma intens\u0103 \u0219i un gust u\u0219or astringent, motiv pentru care multe persoane prefer\u0103 s\u0103 le consume coapte, fierte sau sub form\u0103 de compot \u0219i piure.<\/p>\n\n\n\n
Din punct de vedere nutritiv, ele furnizeaz\u0103 fibre, vitamina C, potasiu \u0219i numero\u0219i compu\u0219i vegetali<\/strong>, inclusiv polifenoli. Cercet\u0103rile asupra gutuilor au identificat \u0219i pectin\u0103, acizi fenolici \u0219i deriva\u021bi ai quercetinei \u0219i kaempferolului.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Gutuile con\u021bin fibre alimentare, iar printre componentele lor importante se afl\u0103 \u0219i pectina<\/strong>, o fibr\u0103 solubil\u0103.<\/p>\n\n\n\n Fibrele contribuie la func\u021bionarea normal\u0103 a intestinului: cele insolubile ajut\u0103 la cre\u0219terea volumului materiilor fecale, \u00een timp ce fibrele solubile pot absorbi ap\u0103 \u0219i forma structuri gelatinoase.<\/p>\n\n\n\n Pentru a p\u0103stra c\u00e2t mai multe fibre, este preferabil s\u0103 consum\u0103m \u0219i pulpa fructului, nu doar lichidul rezultat prin fierbere.<\/p>\n\n\n\n Idei simple:<\/strong> gutui coapte, compot cu buc\u0103\u021bi de fruct sau piure de gutui.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n \u00cen pulpa \u0219i coaja gutuilor au fost identifica\u021bi numero\u0219i compu\u0219i fenolici.<\/p>\n\n\n\n Studiile au eviden\u021biat, printre altele, deriva\u021bi ai acidului cafeoilchinic, quercetinei \u0219i kaempferolului, iar coaja poate avea un profil fenolic diferit \u0219i uneori mai bogat dec\u00e2t pulpa.<\/p>\n\n\n\n Extractele din gutui prezint\u0103 activitate antioxidant\u0103 \u00een experimente de laborator. Asta nu \u00eenseamn\u0103 \u00eens\u0103 c\u0103 o por\u021bie de gutui \u201eneutralizeaz\u0103 radicalii liberi\u201d \u00een organism \u00eentr-o manier\u0103 terapeutic\u0103. Studiile de laborator descriu propriet\u0103\u021bile compu\u0219ilor, nu demonstreaz\u0103 un tratament pentru boli.<\/p>\n\n\n\n Dac\u0103 fructele sunt s\u0103n\u0103toase \u0219i bine sp\u0103late, coaja poate fi p\u0103strat\u0103 \u00een preparatele \u00een care textura ei nu deranjeaz\u0103.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Gutuile crude con\u021bin vitamina C, nutrient implicat \u00een:<\/p>\n\n\n\n Valorile raportate difer\u0103 \u00een func\u021bie de soi \u0219i maturitate, dar sunt \u00een jur de 15 mg vitamina C\/100 g<\/strong> \u00een unele surse nutri\u021bionale. Cercet\u0103rile asupra diferitelor soiuri arat\u0103, de asemenea, varia\u021bii considerabile ale con\u021binutului de acid ascorbic.<\/p>\n\n\n\n Vitamina C este sensibil\u0103 la temperatur\u0103, astfel c\u0103 fierberea \u00eendelungat\u0103 poate reduce cantitatea r\u0103mas\u0103 \u00een fruct. Gutuile preparate termic continu\u0103 \u00eens\u0103 s\u0103 furnizeze fibre \u0219i al\u021bi compu\u0219i nutritivi.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Gutuile con\u021bin \u0219i potasiu, mineral implicat \u00een func\u021bionarea normal\u0103 a mu\u0219chilor \u0219i nervilor \u0219i \u00een men\u021binerea echilibrului lichidelor din organism.<\/p>\n\n\n\n Nu sunt printre cele mai concentrate surse de potasiu, dar pot contribui la aportul zilnic \u00een cadrul unei alimenta\u021bii variate.<\/p>\n\n\n\n \u00cen locul preparatelor cu mult zah\u0103r, gutuile pot fi coapte simplu, eventual cu pu\u021bin\u0103 scor\u021bi\u0219oar\u0103.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Aici este nevoie de pu\u021bin\u0103 pruden\u021b\u0103.<\/p>\n\n\n\n Anumite extracte \u0219i substan\u021be fenolice din gutui au prezentat activitate antiinflamatoare \u00een studii de laborator \u0219i pe animale<\/strong>. Un studiu recent pe extract de fruct a observat at\u00e2t activitate antioxidant\u0103 in vitro, c\u00e2t \u0219i efecte antiinflamatoare \u00eentr-un model experimental pe \u0219obolani.<\/p>\n\n\n\n Alte cercet\u0103ri asupra extractelor bogate \u00een polifenoli au ar\u0103tat efecte asupra unor mecanisme asociate inflama\u021biei, inclusiv asupra COX-2, \u00een condi\u021bii de laborator.<\/p>\n\n\n\n Dar aceste rezultate nu demonstreaz\u0103 c\u0103 simplul consum de gutui trateaz\u0103 inflama\u021bia, artrita sau alte boli inflamatorii<\/strong>.<\/p>\n\n\n\n Textul original surprinde corect aceast\u0103 diferen\u021b\u0103: dovezile provin \u00een principal din cercet\u0103ri experimentale, nu din studii clinice suficiente pe oameni.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Una dintre cele mai interesante caracteristici culinare ale gutuilor este con\u021binutul lor de pectin\u0103 natural\u0103<\/strong>.<\/p>\n\n\n\n Pectina este o component\u0103 a pere\u021bilor celulari ai plantelor \u0219i apar\u021bine categoriei fibrelor solubile.<\/p>\n\n\n\n \u00cen timpul fierberii, aceasta poate trece \u00een preparat, iar \u00een condi\u021bii potrivite de aciditate \u0219i concentra\u021bie a zah\u0103rului contribuie la formarea structurii gelatinoase caracteristice jeleurilor.<\/p>\n\n\n\n Analizele chimice confirm\u0103 prezen\u021ba pectinei \u00een gutui, iar cercet\u0103ri recente continu\u0103 s\u0103 studieze inclusiv cojile de gutui ca surs\u0103 pentru extrac\u021bia acesteia.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n De aceea, gutuile sunt excelente pentru:<\/p>\n\n\n\n <\/p>\n\n\n\n Modul de preparare schimb\u0103 at\u00e2t textura, c\u00e2t \u0219i o parte din compozi\u021bia fructului.<\/p>\n\n\n\n Crude:<\/strong> p\u0103streaz\u0103 vitamina C f\u0103r\u0103 pierderile produse prin g\u0103tire, dar sunt tari \u0219i astringente.<\/p>\n\n\n\n Coapte:<\/strong> devin mai moi \u0219i mai aromate, p\u0103str\u00e2nd fibrele.<\/p>\n\n\n\n Fierte:<\/strong> sunt mai u\u0219or de mestecat, \u00eens\u0103 o parte dintre compu\u0219ii solubili poate trece \u00een apa de fierbere.<\/p>\n\n\n\n Compot:<\/strong> p\u0103streaz\u0103 mai multe fibre dac\u0103 se consum\u0103 \u0219i buc\u0103\u021bile de fruct.<\/p>\n\n\n\n Piure:<\/strong> p\u0103streaz\u0103 pulpa \u0219i fibrele dac\u0103 nu este strecurat.<\/p>\n\n\n\n Cercet\u0103rile arat\u0103 c\u0103 procesarea poate modifica semnificativ profilul polifenolilor \u0219i activitatea antioxidant\u0103 m\u0103surat\u0103 \u00een laborator, f\u0103r\u0103 ca toate componentele s\u0103 evolueze \u00een aceea\u0219i direc\u021bie.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Semin\u021bele nu ar trebui mestecate, zdrobite \u0219i consumate inten\u021bionat \u00een cantit\u0103\u021bi mari<\/strong>.<\/p>\n\n\n\n \u00cen semin\u021bele de Cydonia oblonga<\/em> a fost identificat\u0103 amigdalina<\/strong>, un glicozid cianogen care poate genera acid cianhidric prin degradare. Literatura indic\u0103 \u00eens\u0103 c\u0103 nivelurile din semin\u021bele de gutui sunt relativ reduse.<\/p>\n\n\n\n Prin urmare, nu este cazul s\u0103 ne alarm\u0103m dac\u0103 \u00eentr-un fruct apare accidental o s\u0103m\u00e2n\u021b\u0103 intact\u0103, dar nu este recomandat s\u0103 m\u0103cin\u0103m sau s\u0103 m\u00e2nc\u0103m s\u00e2mburii inten\u021bionat<\/strong>.<\/p>\n\n\n\n Persoanele alergice la gutui trebuie, desigur, s\u0103 le evite, iar dulcea\u021ba, pelteaua \u0219i marmelada pot con\u021bine cantit\u0103\u021bi mari de zah\u0103r ad\u0103ugat.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Gutuile sunt fructe interesante at\u00e2t din punct de vedere culinar, c\u00e2t \u0219i nutritiv.<\/p>\n\n\n\n Aduc fibre, pectin\u0103, vitamina C, potasiu \u0219i polifenoli<\/strong>, iar cercet\u0103rile de laborator arat\u0103 c\u0103 numero\u0219i compu\u0219i ai fructului au activitate antioxidant\u0103 \u0219i sunt investiga\u021bi pentru alte efecte biologice.<\/p>\n\n\n\n Asta nu transform\u0103 gutuia \u00eentr-un \u201emedicament\u201d, dar o face o alegere foarte bun\u0103 pentru diversificarea alimenta\u021biei de toamn\u0103.<\/p>\n\n\n\n Coapt\u0103, fiart\u0103, \u00een compot sau piure, gutuia r\u0103m\u00e2ne unul dintre fructele cu cea mai aparte arom\u0103 ale sezonului.<\/p>\n","protected":false},"excerpt":{"rendered":" Gutuile sunt printre fructele emblematice ale toamnei. Au pulpa tare, aroma intens\u0103 \u0219i un gust u\u0219or astringent, motiv pentru care multe persoane prefer\u0103 s\u0103 le<\/p>\n","protected":false},"author":1,"featured_media":51608,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/51606"}],"collection":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=51606"}],"version-history":[{"count":1,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/51606\/revisions"}],"predecessor-version":[{"id":51607,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/posts\/51606\/revisions\/51607"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=\/wp\/v2\/media\/51608"}],"wp:attachment":[{"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=51606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=51606"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/calatorinromania.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=51606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\ud83c\udf3f 1. Sunt o surs\u0103 de fibre \u0219i pectin\u0103<\/h2>\n\n\n\n
\ud83c\udf42 2. Con\u021bin polifenoli cu activitate antioxidant\u0103<\/h2>\n\n\n\n
\ud83c\udf4b 3. Furnizeaz\u0103 vitamina C<\/h2>\n\n\n\n
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\ud83d\udc9b 4. Contribuie la aportul de potasiu<\/h2>\n\n\n\n
\ud83c\udf31 5. Compu\u0219ii lor sunt studia\u021bi pentru efecte asupra inflama\u021biei<\/h2>\n\n\n\n
\ud83c\udf6f 6. Pectina le face excelente pentru jeleuri \u0219i marmelade<\/h2>\n\n\n\n
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\ud83d\udd25 Crude, coapte sau fierte?<\/h2>\n\n\n\n
\u26a0\ufe0f Aten\u021bie la semin\u021bele de gutui<\/h2>\n\n\n\n
\ud83c\udf50 Concluzie<\/h2>\n\n\n\n