β-carotene genetically-enriched lyophilized orange juice increases antioxidant capacity and reduces β-amyloid proteotoxicity and fat accumulation in Caenorhabditis elegans

β-carotene genetically-enriched lyophilized orange juice increases antioxidant capacity and reduces β-amyloid proteotoxicity and fat accumulation in Caenorhabditis elegans

Citrus sinensis orange juice is an excellent dietary source of β-carotene, a well-known antioxidant. However, β-carotene concentrations are relatively low in most cultivars. We developed a new orange through metabolic engineering strategy (GS) with 33.72-fold increase in β-carotene content compared...

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Bibliographic Details
Main Authors: Iolanda Raquel Ferreira Paulo, Ricardo Basílio de Oliveira Caland, Cesar Orlando Muñoz Cadavid, Giovanna Martins Melo, Liliane Soares De Castro Bezerra, Elsa Pons, Leandro Peña, Riva de Paula Oliveira
Format: Article
Language:English
Published: Elsevier 2022-12-01
Series:Food Chemistry: Molecular Sciences
Online Access:http://www.sciencedirect.com/science/article/pii/S2666566222000697

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http://www.sciencedirect.com/science/article/pii/S2666566222000697

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