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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 |