Strawberry (Fragaria × ananassa cv. Romina) methanolic extract attenuates Alzheimer’s beta amyloid production and oxidative stress by SKN-1/NRF and DAF-16/FOXO mediated mechanisms in C. elegans Navarro Hortal, María Dolores Romero Márquez, José Manuel Esteban Muñoz, Adelaida Sánchez González, Cristina Rivas García, Lorenzo Llopis González, Juan Quiles Morales, José Luis Berries Antioxidants Anthocyanins Minerals RNAi ROS Maria D. Navarro-Hortal and Jose M. Romero-Marquez are FPU fellows from the Spanish Ministry of Educacion y Formacion Profesional. Funding for open access charge: Universidad de Granada/CBUA. Bioactive compounds from strawberries have been associated with multiple healthy benefits. The present study aimed to assess chemical characterization of a methanolic extract of the Romina strawberry variety in terms of antioxidant capacity, polyphenols profile and chemical elements content. Additionally, potential toxicity, the effect on amyloid-β production and oxidative stress of the extract was in vivo evaluated in the experimental model Caenorhabditis elegans. Results revealed an important content in phenolic compounds (mainly ellagic acid and pelargonidin-3-glucoside) and minerals (K, Mg, P and Ca). The treatment with 100, 500 or 1000 μg/mL of strawberry extract did not show toxicity. On the contrary, the extract was able to delay amyloid β-protein induced paralysis, reduced amyloid-β aggregation and prevented oxidative stress. The potential molecular mechanisms present behind the observed results explored by RNAi technology revealed that DAF-16/FOXO and SKN-1/NRF2 signaling pathways were, at least partially, involved. 2021-11-03T07:58:00Z 2021-11-03T07:58:00Z 2021-10-01 journal article María D. Navarro-Hortal... [et al.]. Strawberry (Fragaria × ananassa cv. Romina) methanolic extract attenuates Alzheimer’s beta amyloid production and oxidative stress by SKN-1/NRF and DAF-16/FOXO mediated mechanisms in C. elegans, Food Chemistry, Volume 372, 2022, 131272, ISSN 0308-8146, [https://doi.org/10.1016/j.foodchem.2021.131272] http://hdl.handle.net/10481/71237 10.1016/j.foodchem.2021.131272 eng http://creativecommons.org/licenses/by-nc-nd/3.0/es/ open access Atribución-NoComercial-SinDerivadas 3.0 España Elsevier