In Vitro Evaluation of Flavonoids for Enzyme Inhibition, Antioxidant, Antimicrobial and Anticancer Properties with Molecular Docking Insights

Flavonoids are bioactive polyphenolic compounds that play essential roles in normal physiological processes in both plants and animals. Due to their potent antioxidant, anti-inflammatory, antimutagenic, and anticarcinogenic properties, flavonoids have Received significant scientific attention as potential therapeutic agents in the 21st century. The present study highlighted their potential in disease management by elaborating their antimicrobial, antioxidant, anticancer, molecular docking, and enzymatic Regulatory properties. Among the flavonoids examined, diosmetin showed a strong inhibitory effect with Ki values at 0.35 +/- 0.12 mu M, 1.18 +/- 0.38 mu M, and 0.26 +/- 0.01 mu M for Carbonic anhydrase (hCAI, hCAII), and Acetylcholinesterase (AChE), respectively. Since these enzymes play critical roles in diseases such as Alzheimer's, glaucoma, and cancer, flavonoid based enzyme modulation may offer novel therapeutic strategies. However, bioavailability and metabolic stability remain important challenge for clinical applications. In addition to their enzymatic effects, flavonoids have demonstrated potent antimicrobial activity, especially against multidrug resistant pathogens, suggesting their potential role in developing next generation antibiotics. Moreover, their strong antioxidant properties offer a promising approach to the management of chronic diseases, including cancer and neurodegenerative disorders, which are closely linked to oxidative stress. The compounds induced cell death with shown anticancer activity in a dose dependent manner on SH-SY5Y neuroblastoma cells.

Dergi

FOOD BIOPHYSICS

Yıl

2025

Cilt

20

Sayı

4

ISSN

1557-1858

eISSN

1557-1866

DOI

10.1007/s11483-025-10034-3

WoS UID

WOS:001592894400003