In Vitro and In Silico Studies to Assess Edible Flowers’ Antioxidant Activities

The incorporation of edible flowers in the human diet and culinary preparations dates back to ancient times. Nowadays, have gained great attention due their health-promoting nutritive effects widespread acceptance by consumers. Therefore, are ideal candidates for use design development functional foods dietary supplements, representing a new promising trend food industry. Thus, present study attempts assess potential various against oxidative stress applying combination vitro, silico spectroscopic techniques. Specifically, profiles flower extracts were evaluated using ATR-FTIR spectroscopy, while total phenolic contents antioxidant/antiradical activities determined spectrophotometrically. most abundant phytochemicals studied examined as enzyme inhibitors through molecular docking studies over targets that mediate antioxidant mechanisms vivo. Based on results, red China rose followed orange Mexican marigold exhibited highest TPCs activities. All samples showed characteristic FTIR band skeletal vibration aromatic rings. Phenolic compounds seem exhibit activity with respect NADPH oxidase, myeloperoxidase (MP), cytochrome P450 and, lesser extent, xanthine oxidase (XO) enzymes.