Natural compounds mitigate mycotoxins-induced neurotoxicity by modulating oxidative tonus: <i>in vitro</i> and <i>in vivo</i> insights

Natural compounds mitigate mycotoxins-induced neurotoxicity by modulating oxidative tonus: in vitro and in vivo insights – a review

Published:2024-02-26 Issue:4 Volume:41 Page:438-459
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Del Fabbro Lucian¹,Sari Marcel Henrique Marcondes²,Ferreira Luana Mota³,Furian Ana Flavia⁴

Affiliation:

1. Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos, Universidade Federal de Santa Maria, Santa Maria, Brasil

2. Departamento de Análises Clínicas, Universidade Federal do Paraná, Curitiba, Brasil

3. Programa de Pós-Graduação em Ciências Farmacêuticas, Universidade Federal do Paraná, Curitiba, Brasil

4. Programa de Pós-Graduação em Ciência e Tecnologia dos Alimentos e Programa de Pós-Graduação em Farmacologia, Universidade Federal de Santa Maria, Santa Maria, Brasil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2024.2316750

Reference66 articles.

1. A Review of Mycotoxins in Food and Feed Products in Portugal and Estimation of Probable Daily Intakes

2. Neuroprotective role of gallic acid in aflatoxin B 1 ‐induced behavioral abnormalities in rats

3. In vitro blood brain barrier exposure to mycotoxins and carotenoids pumpkin extract alters mitochondrial gene expression and oxidative stress

4. Mitochondrial transcriptional study of the effect of aflatoxins, enniatins and carotenoids in vitro in a blood brain barrier model

5. Long-Chain ω-3 Fatty Acids for Indicated Prevention of Psychotic Disorders