TY  - JOUR
EP  - 5211
KW  - sulfur compounds amyloid-? hyperphosphorylated tau SKN-1/Nrf2 heat shock protein lipofuscin
Y1  - 2024/03//
IS  - 10
N2  - Broccoli has gained popularity as a highly consumed vegetable due to its nutritional and health properties. This study aimed to evaluate the composition profile and the antioxidant capacity of a hydrophilic extract derived from broccoli byproducts, as well as its influence on redox biology, Alzheimer?s disease markers, and aging in the Caenorhabditis elegans model. The presence of glucosinolate was observed and antioxidant capacity was demonstrated both in vitro and in vivo. The in vitro acetylcholinesterase inhibitory capacity was quantified, and the treatment ameliorated the amyloid-?- and tau-induced proteotoxicity in transgenic strains via SOD-3 and SKN-1, respectively, and HSP-16.2 for both parameters. Furthermore, a preliminary study on aging indicated that the extract effectively reduced reactive oxygen species levels in aged worms and extended their lifespan. Utilizing broccoli byproducts for nutraceutical or functional foods could manage vegetable processing waste, enhancing productivity and sustainability while providing significant health benefits.
TI  - In Vitro and In Vivo Insights into a Broccoli Byproduct as a Healthy Ingredient for the Management of Alzheimer?s Disease and Aging through Redox Biology
A1  - Navarro-Hortal, María D.
A1  - Romero-Márquez, Jose M.
A1  - López-Bascón, M. Asunción
A1  - Sánchez-González, Cristina
A1  - Xiao, Jianbo
A1  - Sumalla Cano, Sandra
A1  - Battino, Maurizio
A1  - Forbes-Hernande, Tamara Y.
A1  - Quiles, José L.
SP  - 5197
SN  - 0021-8561
ID  - uninimx11324
UR  - http://doi.org/10.1021/acs.jafc.3c05609
VL  - 72
AV  - public
JF  - Journal of Agricultural and Food Chemistry
ER  -