Presencia de alcaloides pirrolizidínicos en miel y los efectos de su consumo en humanos y abejas. Revisión
DOI:
https://doi.org/10.22319/rmcp.v13i3.6004Palabras clave:
Miel, Alcaloides pirrolizidínicos, Consumo, Abejas melíferas, HumanosResumen
La miel que producen las abejas melíferas (Apis mellifera L.) es un alimento natural cuya composición depende del origen floral, la región geográfica y el clima en donde se produce. Las abejas producen miel a partir del néctar de las flores, por lo que la miel puede poseer metabolitos secundarios como los alcaloides pirrolizidínicos, que algunas plantas producen como mecanismos de defensa en contra de insectos y animales herbívoros. Los alcaloides pirrolizidínicos son tóxicos para el ser humano y para las abejas, ya que son mutagénicos, carcinogénicos y hepatotóxicos para el ser humano, y en las abejas producen efectos disuasivos en la alimentación, reducen la trofolaxia entre las obreras y pueden llegar a ocasionar la muerte de las abejas de una colonia. El objetivo de este trabajo fue hacer una revisión sobre el origen y las características químicas de los alcaloides pirrolizidínicos, sobre la presencia de estos compuestos en la miel, sobre su toxicidad tanto para el ser humano como para las abejas, y sobre la regulación alimentaria que establece los límites de consumo diario de alcaloides pirrolizidínicos.
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