eprintid: 11324 rev_number: 9 eprint_status: archive userid: 2 dir: disk0/00/01/13/24 datestamp: 2024-03-18 23:30:20 lastmod: 2024-03-18 23:30:21 status_changed: 2024-03-18 23:30:20 type: article metadata_visibility: show creators_name: Navarro-Hortal, María D. creators_name: Romero-Márquez, Jose M. creators_name: López-Bascón, M. Asunción creators_name: Sánchez-González, Cristina creators_name: Xiao, Jianbo creators_name: Sumalla Cano, Sandra creators_name: Battino, Maurizio creators_name: Forbes-Hernande, Tamara Y. creators_name: Quiles, José L. creators_id: creators_id: creators_id: creators_id: creators_id: creators_id: sandra.sumalla@uneatlantico.es creators_id: maurizio.battino@uneatlantico.es creators_id: tamara.forbes@unini.edu.mx creators_id: jose.quiles@uneatlantico.es title: 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 ispublished: pub subjects: uneat_sn divisions: uneatlantico_produccion_cientifica divisions: uninimx_produccion_cientifica full_text_status: public keywords: sulfur compounds amyloid-β hyperphosphorylated tau SKN-1/Nrf2 heat shock protein lipofuscin abstract: 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-β- 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. date: 2024-03 publication: Journal of Agricultural and Food Chemistry volume: 72 number: 10 pagerange: 5197-5211 id_number: doi:10.1021/acs.jafc.3c05609 refereed: TRUE issn: 0021-8561 official_url: http://doi.org/10.1021/acs.jafc.3c05609 access: open language: en citation: Artículo Materias > Alimentación Universidad Europea del Atlántico > Investigación > Producción Científica Universidad Internacional Iberoamericana México > Investigación > Producción Científica Abierto Inglés 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-β- 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. metadata Navarro-Hortal, María D.; Romero-Márquez, Jose M.; López-Bascón, M. Asunción; Sánchez-González, Cristina; Xiao, Jianbo; Sumalla Cano, Sandra; Battino, Maurizio; Forbes-Hernande, Tamara Y. y Quiles, José L. mail SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, SIN ESPECIFICAR, sandra.sumalla@uneatlantico.es, maurizio.battino@uneatlantico.es, tamara.forbes@unini.edu.mx, jose.quiles@uneatlantico.es (2024) 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. Journal of Agricultural and Food Chemistry, 72 (10). pp. 5197-5211. ISSN 0021-8561 document_url: http://repositorio.unini.edu.mx/id/eprint/11324/1/navarro-hortal-et-al-2024-in-vitro-and-in-vivo-insights-into-a-broccoli-byproduct-as-a-healthy-ingredient-for-the.pdf