# Babassu (Attalea speciosa) Mesocarp Flour Extract Inhibits Lipid Peroxidation and Pro-Oxidant Enzymes: In Vitro and In Silico Evidence

## TL;DR

Babassu mesocarp extract shows strong antioxidant properties and can inhibit harmful lipid reactions, suggesting potential use in health foods.

## Contribution

This study provides new in vitro and in silico evidence of babassu mesocarp's anti-lipid peroxidation and enzyme-inhibitory effects.

## Key findings

- HEB demonstrated dose-dependent antioxidant activity with an IC50 of 4.734 µg/mL.
- HEB inhibited lipid peroxidation effectively with an IC50 of 51.35 µg/mL.
- Molecular docking suggested HEB compounds may inhibit pro-oxidant enzymes like NADPH and xanthine oxidase.

## Abstract

(1) Background: Babassu (Attalea speciosa) mesocarp is a functional food rich in nutrients and phenolic compounds, offering antioxidant and metabolic benefits. However, its effects on lipid peroxidation and pro-oxidant enzymes remain poorly explored. (2) Methods: The antioxidant potential of a hydroalcoholic extract of babassu mesocarp (HEB) was assessed using DPPH radical scavenging and lipid peroxidation inhibition, measured by the TBARS assay. Cytotoxicity was assessed by the MTT assay. Molecular docking was conducted to investigate interactions between HEB-derived compounds and NADPH oxidase and xanthine oxidase. (3) Results: HEB showed dose-dependent antioxidant activity (IC50 = 4.734 µg/mL) and effectively inhibited lipid peroxidation (IC50 = 51.35 µg/mL), with no cytotoxic effects. In silico analyses suggested potential inhibition of pro-oxidant enzymes. (4) Conclusions: HEB exhibits a strong ability to inhibit lipid peroxidation and theoretical enzyme-inhibitory potential, supporting its use in functional foods and nutraceuticals.