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Acanthus mollis Leaf Extract as Potential New Food Ingredient in the Prevention of Aging-Related Neurodegeneration
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Acanthus mollis Leaf Extract as Potential New Food Ingredient in the Prevention of Aging-Related Neurodegeneration
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Journal Article
Acanthus mollis Leaf Extract as Potential New Food Ingredient in the Prevention of Aging-Related Neurodegeneration
2026
Overview
Life expectancy in high-income countries is increasing, leading to a higher incidence of age-related neurodegenerative diseases. To address this urgent medical need, several molecular targets have been identified, including advanced glycation end products (AGEs) and tyrosinase. Given the well-established role of diet in counteracting degenerative processes, this study aimed to identify a potential food ingredient with combined anti-tyrosinase and anti-glycative properties.
L. was selected based on its inclusion in the BelFrIt list and its known content of tyrosinase inhibitors, such as benzoxazinones and verbascoside. Extraction of
leaves was optimized using a design of experiments approach, comparing microwave- and ultrasound-assisted techniques. Optimal conditions were achieved using microwave-assisted extraction with ethanol 80%, 80 °C, one cycle, drug-to-solvent ratio of 10 mL/g. The optimized extract (at 5 mg/mL) inhibited tyrosinase activity by approximately 47%, increasing to 58% after chlorophyll removal. Moreover, the extract reduces AGEs formation in presence of methylglyoxal, with an activity at 1 mg/mL comparable with that of a well-known anti-glycative agent. A similar trend was observed in the reduction in methylglyoxal and glyoxal levels. Overall, these results support the potential of the optimized
extract as a functional food ingredient to counteract aging-related neurodegeneration.
Publisher
MDPI AG,Multidisciplinary Digital Publishing Institute (MDPI)
Subject
/ Advanced glycosylation end products
/ AGE
/ Aging
/ DIBOA
/ Ethanol
/ Food
/ Functional foods & nutraceuticals
/ Leaves
/ Proteins
/ Solvents
