117243 20240319080955.0 doi 10.3390/antiox11050828 sideral 128957 ART-2022-128957 eng Quero, J. Universidad de Zaragoza (orcid)0009-0001-5345-6947 Unveiling the Antioxidant Therapeutic Functionality of Sustainable Olive Pomace Active Ingredients 2022 Access copy available to the general public Unrestricted Olive pomace (OP) is the main residue that results from olive oil production. OP is rich in bioactive compounds, including polyphenols, so its use in the treatments of diseases related to oxidative stress, such as cancer, could be considered. The present work aimed to study the biological properties of different OP extracts, obtained by ohmic heating-assisted extraction and conventional heating, using water and 50% ethanol, in the treatment and prevention of colorectal cancer through Caco-2 cell models. Additionally, an in-silico analysis was performed to identify the phenolic intestinal absorption and Caco-2 permeability. The extracts were chemically characterized, and it was found that the Ohmic-hydroethanolic (OH-EtOH) extract had the highest antiproliferative effect, probably due to its higher content of phenolic compounds. The OH-EtOH induced potential modifications in the mitochondrial membrane and led to apoptosis by cell cycle arrest in the G1/S phases with activation of p53 and caspase 3 proteins. In addition, this extract protected the intestine against oxidative stress (ROS) caused by H2 O2. Therefore, the bioactive compounds present in OP and recovered by applying a green technology such as ohmic-heating, show promising potential to be used in food, nutraceutical, and biomedical applications, reducing this waste and facilitating the circular economy. © 2022 by the authors. Licensee MDPI, Basel, Switzerland. info:eu-repo/grantAgreement/ES/DGA-FSE/B16-20R info:eu-repo/grantAgreement/ES/ISCIII-CIBERObn/CB06-03-1012 info:eu-repo/grantAgreement/ES/MCIU/RED2018-102471-T info:eu-repo/grantAgreement/EUR/SUDOE/INTERREG/Redvalue-SOE1-PI-E0123 info:eu-repo/semantics/openAccess by http://creativecommons.org/licenses/by/3.0/es/ 7.0 2022 BIOCHEMISTRY & MOLECULAR BIOLOGY 46 / 285 = 0.161 2022 Q1 T1 FOOD SCIENCE & TECHNOLOGY 13 / 142 = 0.092 2022 Q1 T1 CHEMISTRY, MEDICINAL 6 / 60 = 0.1 2022 Q1 T1 1.084 2022 Biochemistry 2022 Q1 Clinical Biochemistry 2022 Q1 Food Science 2022 Q1 Physiology 2022 Q1 Molecular Biology 2022 Q2 Cell Biology 2022 Q2 8.8 2022 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Ballesteros, L. F. Ferreira-Santos, P. Velderrain-Rodriguez, G. Rocha, C. M. R. Pereira, R. N. Teixeira, J. A. Martin-Belloso, O. Osada, J. Universidad de Zaragoza (orcid)0000-0002-8251-8457 Rodríguez-Yoldi, M. J. Universidad de Zaragoza (orcid)0000-0002-3595-7668 1012 410 Universidad de Zaragoza Dpto. Farmac.Fisiol.y Med.L.F. Área Fisiología 1002 060 Universidad de Zaragoza Dpto. Bioq.Biolog.Mol. Celular Área Bioquímica y Biolog.Mole. 11, 5 (2022), 828 [22 pp] Antioxidants Antioxidants 2076-3921 4143550 http://zaguan.unizar.es/record/117243/files/texto_completo.pdf Versión publicada 2752998 http://zaguan.unizar.es/record/117243/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:117243 articulos driver 2024-03-18-13:34:29 ARTICLE