Exploring Neuroprotective Potential of Bioactive Compounds Obtained from Artichoke By-Products by Pressurized Liquid Extraction via Response Surface Methodology

What if the waste from your dinner could protect your brain? Artichoke by-products, often discarded, hide a treasure trove of bioactive compounds with potential neuroprotective powers.

Artichoke by-products are not just garbage—they are a goldmine of health-promoting molecules. In this study, scientists used a green extraction method called pressurized liquid extraction (PLE) to unlock these compounds. By tweaking temperature and solvent mix, they found the perfect recipe: a 90/10 blend of ethyl acetate and ethanol at 180°C. This boosted yields of phenolics and flavonoids, along with antioxidant power, as shown by ORAC and DPPH tests.

The optimized extract revealed a rich chemical profile via HPLC-C18-Q-TOF-MS/MS, including caffeoylquinic acid derivatives. But the real star was apigenin, a flavonoid that stole the spotlight. The extract showed promise in lab tests, inhibiting enzymes linked to neurodegeneration—acetylcholinesterase, butyrylcholinesterase, and lipoxygenase—and even crossed a model of the blood-brain barrier.

Computer simulations (molecular docking) showed how apigenin fits into these enzymes, hinting at its mechanism. This research turns waste into wellness, offering a sustainable path to neuroprotective compounds.

Key Points

• Optimized PLE boosts phenolics and flavonoids from artichoke waste.
• Apigenin shows neuroprotective potential via enzyme inhibition.
• Extract crosses blood-brain barrier in vitro model.