000118291 001__ 118291
000118291 005__ 20240319081022.0
000118291 0247_ $$2doi$$a10.3390/antiox11071244
000118291 0248_ $$2sideral$$a129629
000118291 037__ $$aART-2022-129629
000118291 041__ $$aeng
000118291 100__ $$aMoliner, C.
000118291 245__ $$aNeuroprotective profile of edible flowers of borage (Borago officinalis L.) in two different models: Caenorhabditis elegans and Neuro-2a cells
000118291 260__ $$c2022
000118291 5060_ $$aAccess copy available to the general public$$fUnrestricted
000118291 5203_ $$aThe flowers of Borago officinalis L. (Boraginaceae), commonly known as borage, are widely used as a culinary ingredient. The aim of this study was to assess the potential benefits of fresh borage flower extract related to antioxidant, neuroprotective and anti-aging properties. The extract was obtained by Soxhlet extraction with ethanol as a solvent, and fatty acids were detected by GC-FID. The antioxidant activity was evaluated in vitro through the DPPH, FRAP and ORAC assays. Regarding the fatty acid (FA) composition, the extract showed high amounts of polyunsaturated FA. The Neuro-2a cell line was used to determine the cytoprotective capacity of the extract subjected to oxidative stress (H2O2). Moreover, the model organism Caenorhabditis elegans was used to assess antioxidant activity, delayed ageing as well as cytoprotection and reduced ß-amyloid toxicity. Cells treated with the extract and H2O2 showed a better response to oxidative stress than the control group, particularly in terms of mitochondrial activity (MTT assay), redox state (ROS formation) and the activity of antioxidant enzymes (catalase and superoxide dismutase). B. officinalis flower extract showed promising antioxidant activity in the selected models, without causing toxicity. Hence, the results obtained support the antioxidant properties of borage flowers in different bioassays using living organisms.
000118291 536__ $$9info:eu-repo/grantAgreement/ES/DGA/B44-20D
000118291 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000118291 590__ $$a7.0$$b2022
000118291 592__ $$a1.084$$b2022
000118291 591__ $$aBIOCHEMISTRY & MOLECULAR BIOLOGY$$b46 / 285 = 0.161$$c2022$$dQ1$$eT1
000118291 593__ $$aBiochemistry$$c2022$$dQ1
000118291 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b13 / 142 = 0.092$$c2022$$dQ1$$eT1
000118291 593__ $$aClinical Biochemistry$$c2022$$dQ1
000118291 591__ $$aCHEMISTRY, MEDICINAL$$b6 / 60 = 0.1$$c2022$$dQ1$$eT1
000118291 593__ $$aFood Science$$c2022$$dQ1
000118291 593__ $$aPhysiology$$c2022$$dQ1
000118291 593__ $$aMolecular Biology$$c2022$$dQ2
000118291 593__ $$aCell Biology$$c2022$$dQ2
000118291 594__ $$a8.8$$b2022
000118291 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000118291 700__ $$aCásedas, G.
000118291 700__ $$aBarros, L.
000118291 700__ $$aFinimundy, T. C.
000118291 700__ $$aGómez Rincón, C.
000118291 700__ $$0(orcid)0000-0001-6969-1055$$aLópez, V.
000118291 773__ $$g11, 7 (2022), 1244 [14 pp.]$$pAntioxidants$$tAntioxidants$$x2076-3921
000118291 8564_ $$s1560695$$uhttps://zaguan.unizar.es/record/118291/files/texto_completo.pdf$$yVersión publicada
000118291 8564_ $$s2766123$$uhttps://zaguan.unizar.es/record/118291/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000118291 909CO $$ooai:zaguan.unizar.es:118291$$particulos$$pdriver
000118291 951__ $$a2024-03-18-16:18:53
000118291 980__ $$aARTICLE