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Lipid extract of microalgae Chlorella vulgaris and Arthrospira platensis as a bioactive ingredient

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Lipid extract of microalgae Chlorella vulgaris and Arthrospira platensis as a bioactive ingredient

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dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author Uribe-Wandurraga, Zaida Natalia es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author Mullor, Jose Luis es_ES
dc.contributor.author Martínez-Monzó, Javier es_ES
dc.date.accessioned 2024-10-03T18:24:21Z
dc.date.available 2024-10-03T18:24:21Z
dc.date.issued 2024-07 es_ES
dc.identifier.issn 1082-0132 es_ES
dc.identifier.uri http://hdl.handle.net/10251/209223
dc.description.abstract [EN] A growing market for seaweed products has emerged in the last 20 years, with microalgae and their extracts representing a source of high-value chemicals. In this study, antioxidative and anti-inflammatory activities of lipid fraction extract from Chlorella vulgaris (Chlorella) and Arthrospira platensis (Spirulina) on Normal Human Dermal Fibroblasts (NHDF cells) were evaluated. Treatments with Chlorella and Spirulina lipid extracts in NHDF cells at 0.1, 0.5, and 1% significantly protect UVA-induced damage by decreasing oxidative stress in the form of reactive oxygen species (ROS) but do not display any significant protection from HEV-induced damage. Chlorella or Spirulina lipid extracts at 0.1 and 0.5% display significant anti-inflammatory effects by inhibiting the 2-propanol-induced IL-6 expression on NHDF cells in vitro but showed no decrease in TNF-alpha expression. Chlorella and Spirulina lipid extracts present antioxidant and anti-inflammatory activity on NHDF cells. es_ES
dc.description.sponsorship The study was supported by the MAPFRE Foundation by research grants "Ignacio H. De Larramendi" within the project "Assessment of the functional potential of microalgae as ingredients in food processing for sensitive populations". es_ES
dc.language Inglés es_ES
dc.publisher SAGE Publications es_ES
dc.relation.ispartof Food Science and Technology International es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Chlorella es_ES
dc.subject Spirulina es_ES
dc.subject Lipid extract es_ES
dc.subject Antioxidant es_ES
dc.subject Anti-inflammatory es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Lipid extract of microalgae Chlorella vulgaris and Arthrospira platensis as a bioactive ingredient es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1177/10820132241264419 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation García-Segovia, P.; Uribe-Wandurraga, ZN.; Igual Ramo, M.; Mullor, JL.; Martínez-Monzó, J. (2024). Lipid extract of microalgae Chlorella vulgaris and Arthrospira platensis as a bioactive ingredient. Food Science and Technology International. https://doi.org/10.1177/10820132241264419 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1177/10820132241264419 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.identifier.pmid 39033441 es_ES
dc.relation.pasarela S\525646 es_ES


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