000125856 001__ 125856
000125856 005__ 20241125101154.0
000125856 0247_ $$2doi$$a10.3390/antiox12030720
000125856 0248_ $$2sideral$$a133363
000125856 037__ $$aART-2023-133363
000125856 041__ $$aeng
000125856 100__ $$aMoliner, Cristina
000125856 245__ $$aFlowers of "Allium cepa l." as nutraceuticals: phenolic composition and anti-obesity and antioxidant effects in "Caenorhabditis elegans"
000125856 260__ $$c2023
000125856 5060_ $$aAccess copy available to the general public$$fUnrestricted
000125856 5203_ $$aAllium cepa L., commonly known as onion, is one of the most-consumed vegetables. The benefits of the intake of its bulb are well studied and are related to its high polyphenol content. The flowers of onions are also edible; however, there are no studies about their biological properties. Our aim was to determine the polyphenolic profile and assess the antioxidant and anti-obesity capacity of an ethanolic extract from fresh flowers of A. cepa. The phenolic constituents were identified through LC-DAD-ESI/MSn. For the anti-obesity potential, the inhibitory activity against digestive enzymes was measured. Several in vitro assays were carried out to determine the antioxidant capacity. A Caenorhabditis elegans model was used to evaluate the effect of the extract on stress resistance and fat accumulation. For the first time, kaempferol and isorhamnetin glucosides were identified in the flowers. The extract reduced fat accumulation in the nematode and had a high lipase and α- glucosidase inhibitory activity. Regarding the antioxidant activity, the extract increased the survival rate of C. elegans exposed to lethal oxidative stress. Moreover, the activities of superoxide dismutase and catalase were enhanced by the extract. Our results demonstrate, for the first time, the antioxidant and anti-obesity activity of onion flowers and their potential use as functional foods and nutraceuticals.
000125856 536__ $$9info:eu-repo/grantAgreement/ES/DGA/B44-20D
000125856 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000125856 590__ $$a6.0$$b2023
000125856 592__ $$a1.222$$b2023
000125856 591__ $$aBIOCHEMISTRY & MOLECULAR BIOLOGY$$b50 / 313 = 0.16$$c2023$$dQ1$$eT1
000125856 593__ $$aBiochemistry$$c2023$$dQ1
000125856 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b20 / 173 = 0.116$$c2023$$dQ1$$eT1
000125856 593__ $$aClinical Biochemistry$$c2023$$dQ1
000125856 591__ $$aCHEMISTRY, MEDICINAL$$b8 / 72 = 0.111$$c2023$$dQ1$$eT1
000125856 593__ $$aFood Science$$c2023$$dQ1
000125856 593__ $$aPhysiology$$c2023$$dQ1
000125856 593__ $$aMolecular Biology$$c2023$$dQ2
000125856 593__ $$aCell Biology$$c2023$$dQ2
000125856 594__ $$a10.6$$b2023
000125856 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000125856 700__ $$aNúñez, Sonia
000125856 700__ $$aCásedas, Guillermo
000125856 700__ $$0(orcid)0000-0002-2231-7565$$aValero, Marta Sofía$$uUniversidad de Zaragoza
000125856 700__ $$aDias, Maria Inês
000125856 700__ $$aBarros, Lillian
000125856 700__ $$aLópez, Víctor
000125856 700__ $$aGómez-Rincón, Carlota
000125856 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000125856 773__ $$g12, 3 (2023), 720 [15 pp.]$$pAntioxidants$$tAntioxidants$$x2076-3921
000125856 8564_ $$s1460054$$uhttps://zaguan.unizar.es/record/125856/files/texto_completo.pdf$$yVersión publicada
000125856 8564_ $$s2692397$$uhttps://zaguan.unizar.es/record/125856/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000125856 909CO $$ooai:zaguan.unizar.es:125856$$particulos$$pdriver
000125856 951__ $$a2024-11-22-12:08:25
000125856 980__ $$aARTICLE