Using the experimental model C. elegans to in vivo deepen into the biomedical properties of the Romina strawberry (Fragaria x ananassa) cultivar: A look into tau protein-related Alzheimer's disease, aging and redox biology

BACKGROUND: Romina strawberry cultivar is rich in bioactive compounds. Healthy properties of Romina have been only partially investigated. There are almost no information concerning aging and age-related diseases like Alzheimer's Disease (AD).OBJECTIVE: To evaluate about the effects of a methanolic extract of the strawberry Romina cultivar on aging, redox biology, and tau protein-related aspects of AD in Caenorhabditis elegans.METHODS: Caenorhabditis elegans strains were treated with 100, 500 or 1000 mu g/mL of a methanolic extract of the Romina cultivar and evaluated for toxicity, lifespan, tau protein expression and redox biology markers.RESULTS: No toxicity was found. Tau expression was lower in nematodes treated with 500 and 1000 mu g/mL. All treatments induced higher lifespan than control. Lipofuscin expression was higher in old nematodes and the treatments led to a lower expression in young and old animals. Redox biology markers were improved by strawberry treatment in young and old animals, but the best results were found for different dosages depending on age.CONCLUSIONS: Romina cultivar presented promising effects concerning tau-related AD and longevity. Romina might be considered from the point of view of a proper regulation of redox biology, but considering that treatment conditions should be adjusted by age

Anthocyanins: What do we know until now?

Diets enriched in plant-based foods are associated with the maintenance of a good well-being and with the prevention of many non-communicable diseases. The health effects of fruits and vegetables consumption are mainly due to the presence of micronutrients, including vitamins and minerals, and polyphenols, plant secondary metabolites. One of the most important classes of phenolic compounds are anthocyanins, that confer the typical purple-red color to many foods, such as berries, peaches, plums, red onions, purple corn, eggplants, as well as purple carrots, sweet potatoes and red cabbages, among others. This commentary aims to briefly highlight the progress made by science in the last years, focusing on some unexpected aspects related with anthocyanins, such as their bioavailability, their health effects and their relationship with gut microbiota