<i>In Vivo</i> Anti-Alzheimer and Antioxidant Properties of Avocado (<i>Persea americana</i> Mill.) Honey from Southern Spain
Jose M. Romero-Márquez,
María D. Navarro-Hortal,
Francisco J. Orantes,
Adelaida Esteban-Muñoz,
Cristina M. Pérez-Oleaga,
Maurizio Battino,
Cristina Sánchez-González,
Lorenzo Rivas-García,
Francesca Giampieri,
José L. Quiles,
Tamara Y. Forbes-Hernández
Affiliations
Jose M. Romero-Márquez
Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
María D. Navarro-Hortal
Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
Francisco J. Orantes
Apinevada Analytical Laboratory of Bee Products, 18420 Lanjarón, Spain
Adelaida Esteban-Muñoz
Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
Cristina M. Pérez-Oleaga
Department of Biostatistics, Universidad Europea del Atlántico, Isabel Torres 21, 39011 Santander, Spain
Maurizio Battino
Department of Clinical Sciences, Polytechnic University of Marche, 60131 Ancona, Italy
Cristina Sánchez-González
Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
Lorenzo Rivas-García
Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
Francesca Giampieri
Research Group on Foods, Nutritional Biochemistry and Health, Universidad Europea del Atlántico, Isabel Torres, 21, 39011 Santander, Spain
José L. Quiles
Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
Tamara Y. Forbes-Hernández
Department of Physiology, Institute of Nutrition and Food Technology “José Mataix Verdú”, Biomedical Research Centre, University of Granada, 18016 Armilla, Spain
There is growing evidence that Alzheimer’s disease (AD) can be prevented by reducing risk factors involved in its pathophysiology. Food-derived bioactive molecules can help in the prevention and reduction of the progression of AD. Honey, a good source of antioxidants and bioactive molecules, has been tied to many health benefits, including those from neurological origin. Monofloral avocado honey (AH) has recently been characterized but its biomedical properties are still unknown. The aim of this study is to further its characterization, focusing on the phenolic profile. Moreover, its antioxidant capacity was assayed both in vitro and in vivo. Finally, a deep analysis on the pathophysiological features of AD such as oxidative stress, amyloid-β aggregation, and protein-tau-induced neurotoxicity were evaluated by using the experimental model C. elegans. AH exerted a high antioxidant capacity in vitro and in vivo. No toxicity was found in C. elegans at the dosages used. AH prevented ROS accumulation under AAPH-induced oxidative stress. Additionally, AH exerted a great anti-amyloidogenic capacity, which is relevant from the point of view of AD prevention. AH exacerbated the locomotive impairment in a C. elegans model of tauopathy, although the real contribution of AH remains unclear. The mechanisms under the observed effects might be attributed to an upregulation of daf-16 as well as to a strong ROS scavenging activity. These results increase the interest to study the biomedical applications of AH; however, more research is needed to deepen the mechanisms under the observed effects.
