TY  - JOUR
AV  - public
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
ID  - uninimx11324
VL  - 72
UR  - http://doi.org/10.1021/acs.jafc.3c05609
IS  - 10
KW  - sulfur compounds amyloid-? hyperphosphorylated tau SKN-1/Nrf2 heat shock protein lipofuscin
SP  - 5197
Y1  - 2024/03//
SN  - 0021-8561
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.
JF  - Journal of Agricultural and Food Chemistry
EP  - 5211
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.
ER  -