Anti-aging of phenolic-rich Acanthus ebracteatus Vahl. extracts

Author:

Kanlayavattanakul Mayuree,Chaikul Puxvadee,Kongkow Mattaka,Iempridee Tawin,Lourith Nattaya

Abstract

Abstract Background Sea holly has long been used in traditional Thai medicine for longevity, skin inflammation, skin dullness and as a treatment for itchy skin. The white flower cultivar Acanthus ebracteatus Vahl. has been documented to perform better remedies than the purple flower A. ilicifolius. Nonetheless, preparation of the phenolic-rich extract of A. ebracteatus, including safety and cellular assessments relevant for inflammation and aging treatment is sparingly presented. In this study, the extracts of A. ebracteatus were prepared and comparatively quantified on total phenolic contents. In vitro activities by means of ABTS, DPPH, FRAP and mushroom tyrosinase inhibitory assays were undertaken. The extracts were UPLC analyzed and examined on cellular safety and activities. Results The phenolic-rich extracts of A. ebracteatus were prepared and standardized in verbascoside. The extracts were noted to have in vitro antioxidant and anti-tyrosinase activities. Cellular activities, co-cultures and ex vivo human skin appointed for cutaneous aging treatment, i.e., photoaging, are promising including antioxidant, anti-melanogenesis, anti-inflammatory (IL-6 and IL-8), anti-MMP and collagen production stimulating as well as anti-senescence activities. Conclusions Sea holly is highlighted as a potential source for beneficial cutaneous phenolics, especially verbascoside. The extracts were proven to be safe and efficient for cutaneous aging treatment indicated by their antioxidant, anti-melanogenesis, collagen stimulating, anti-inflame and anti-senescence activities. The plant extracts are therefore appointed for use as innovative agents for anti-aging purposes. Graphical Abstract

Funder

Thailand Science Research and Innovation

Mae Fah Luang University

Publisher

Springer Science and Business Media LLC

Subject

Agronomy and Crop Science,Biochemistry,Food Science,Biotechnology

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