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   <ow:Publication rdf:about="oai:digibug.ugr.es:10481/91849">
      <dc: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</dc:title>
      <dc:creator>Navarro Hortal, María Dolores</dc:creator>
      <dc:creator>Romero Márquez, José Manuel</dc:creator>
      <dc:creator>López Bascón, María Asunción</dc:creator>
      <dc:creator>Sánchez González, Cristina</dc:creator>
      <dc:creator>Xiao, Jianbo</dc:creator>
      <dc:creator>Sumalla Cano, Sandra</dc:creator>
      <dc:creator>Battino, Maurizio</dc:creator>
      <dc:creator>Forbes Hernández, Tamara Yuliett</dc:creator>
      <dc:creator>Quiles Morales, José Luis</dc:creator>
      <dc:subject>Sulfur compounds</dc:subject>
      <dc:subject>Amyloid-β</dc:subject>
      <dc:subject>Hyperphosphorylated tau</dc:subject>
      <dc:description>Broccoli has gained popularity as a highly consumed vegetable due to its nutritional and health properties. This study&#xd;
aimed to evaluate the composition profile and the antioxidant capacity of a hydrophilic extract derived from broccoli byproducts, as&#xd;
well as its influence on redox biology, Alzheimer’s disease markers, and aging in the Caenorhabditis elegans model. The presence of&#xd;
glucosinolate was observed and antioxidant capacity was demonstrated both in vitro and in vivo. The in vitro acetylcholinesterase&#xd;
inhibitory capacity was quantified, and the treatment ameliorated the amyloid-β- and tau-induced proteotoxicity in transgenic strains&#xd;
via SOD-3 and SKN-1, respectively, and HSP-16.2 for both parameters. Furthermore, a preliminary study on aging indicated that the&#xd;
extract effectively reduced reactive oxygen species levels in aged worms and extended their lifespan. Utilizing broccoli byproducts for&#xd;
nutraceutical or functional foods could manage vegetable processing waste, enhancing productivity and sustainability while providing&#xd;
significant health benefits.</dc:description>
      <dc:date>2024-05-16T08:11:11Z</dc:date>
      <dc:date>2024-05-16T08:11:11Z</dc:date>
      <dc:date>2024-03-05</dc:date>
      <dc:type>journal article</dc:type>
      <dc:identifier>María D. Navarro-Hortal, Jose M. Romero-Márquez, M. Asunción López-Bascón, Cristina Sánchez-González, Jianbo Xiao, Sandra Sumalla-Cano, Maurizio Battino, Tamara Y. Forbes-Hernández, and José L. Quiles Journal of Agricultural and Food Chemistry 2024 72 (10), 5197-5211 DOI: 10.1021/acs.jafc.3c05609</dc:identifier>
      <dc:identifier>https://hdl.handle.net/10481/91849</dc:identifier>
      <dc:identifier>10.1021/acs.jafc.3c05609</dc:identifier>
      <dc:language>eng</dc:language>
      <dc:relation>info:eu-repo/grantAgreement/EC/NextGenerationEU/IJC2020-043910-I</dc:relation>
      <dc:rights>http://creativecommons.org/licenses/by/4.0/</dc:rights>
      <dc:rights>open access</dc:rights>
      <dc:rights>Atribución 4.0 Internacional</dc:rights>
      <dc:publisher>American Chemical Society</dc:publisher>
   </ow:Publication>
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