000130575 001__ 130575
000130575 005__ 20240126184244.0
000130575 0247_ $$2doi$$a10.1016/j.jff.2018.07.040
000130575 0248_ $$2sideral$$a107695
000130575 037__ $$aART-2018-107695
000130575 041__ $$aeng
000130575 100__ $$aGascón, Sonia$$uUniversidad de Zaragoza
000130575 245__ $$aNutraceutical composition of three pine bark extracts and their antiproliferative effect on Caco-2 cells
000130575 260__ $$c2018
000130575 5060_ $$aAccess copy available to the general public$$fUnrestricted
000130575 5203_ $$aThe use of vegetal materials that go unused or by-products of the food industry, for the development of functional foods is very interesting. Pine bark extracts have been useful in medicine and in functional foods, yet, little is known about its antiproliferative properties. In this work, the activity of bark extracts from different Pinus species on human colorectal adenocarcinoma (Caco-2) cells was studied. All these extracts induce cell-cycle arrest and apoptosis in Caco-2 cells through alteration of the mitochondrial membrane potential, release of cytochrome c to cytoplasm and caspase 3 activation. In addition, a significant decrease in ROS generation was also observed in the presence of the extracts tested. The results obtained in this work show that these extracts could be interesting in order to elaborate functional foods and not only for improving their antioxidant properties but also for playing an important role in the treatment of colorectal carcinoma.
000130575 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A32$$9info:eu-repo/grantAgreement/EUR/INTERREG-POCTEFA/EFA 220-11-ELENA$$9info:eu-repo/grantAgreement/ES/ISCIII-CIBERObn/CB06-03-1012$$9info:eu-repo/grantAgreement/ES/MICINN/SAF2016-75441-R$$9info:eu-repo/grantAgreement/EUR/SUDOE/INTERREG/Redvalue-SOE1-PI-E0123
000130575 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000130575 590__ $$a3.197$$b2018
000130575 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b32 / 135 = 0.237$$c2018$$dQ1$$eT1
000130575 591__ $$aNUTRITION & DIETETICS$$b36 / 85 = 0.424$$c2018$$dQ2$$eT2
000130575 592__ $$a1.107$$b2018
000130575 593__ $$aFood Science$$c2018$$dQ1
000130575 593__ $$aNutrition and Dietetics$$c2018$$dQ1
000130575 593__ $$aMedicine (miscellaneous)$$c2018$$dQ1
000130575 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000130575 700__ $$aJiménez-Moreno, Nerea
000130575 700__ $$aJiménez, Sandra
000130575 700__ $$0(orcid)0009-0001-5345-6947$$aQuero, Javier
000130575 700__ $$0(orcid)0000-0002-3595-7668$$aRodríguez-Yoldi, María Jesús$$uUniversidad de Zaragoza
000130575 700__ $$aAncín-Azpilicueta, Carmen
000130575 7102_ $$11005$$2410$$aUniversidad de Zaragoza$$bDpto. Farmacología y Fisiolog.$$cÁrea Fisiología
000130575 7102_ $$11009$$2X$$aUniversidad de Zaragoza$$bDpto. Patología Animal$$cÁrea Técnica. Lab. y Talleres
000130575 773__ $$g48 (2018), 420-429$$pJOURNAL OF FUNCTIONAL FOODS$$tJournal of Functional Foods$$x1756-4646
000130575 8564_ $$s2147336$$uhttps://zaguan.unizar.es/record/130575/files/texto_completo.pdf$$yPostprint
000130575 8564_ $$s1219471$$uhttps://zaguan.unizar.es/record/130575/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000130575 909CO $$ooai:zaguan.unizar.es:130575$$particulos$$pdriver
000130575 951__ $$a2024-01-26-18:11:07
000130575 980__ $$aARTICLE