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This study comprehensively evaluated the anti-inflammatory and antioxidant potential of sourdough extract in vitro. Phytochemical analysis revealed a significant presence of phenolic compounds (0.276\u2009\u00b1\u20090.0196\u00a0mg GAE\/g), and GC\/MS analysis identified key bioactive compounds, including glycerin, lactic acid, thymol, phthalic acid, linoleic acid, and caprylic acid. The sourdough extract demonstrated potent anti-inflammatory activity, evidenced by its ability to inhibit protein denaturation (92.27\u2009\u00b1\u20090.66%), protease activity (26.70\u2009\u00b1\u20091.36%), and red blood cell hemolysis (22.93\u2009\u00b1\u20090.73%), suggesting a protective effect against cellular damage and inflammation. Furthermore, the extract exhibited considerable antioxidant capacity, as demonstrated by DPPH (14.29\u2009\u00b1\u20090.04%), H2O2 (81.61\u2009\u00b1\u20092.98%), and FRAP (96.26\u2009\u00b1\u20090.03%) assays. Molecular docking studies provided mechanistic insights into the anti-inflammatory effects, revealing that thymol and phthalic acid, identified in the extract, exhibited strong binding affinities with the IL-1\u03b2 signaling complex (PDB ID: 4DEP), with binding energies of -6.6\u00a0kcal\/mol and \u2212\u20095.5\u00a0kcal\/mol, respectively. These findings suggest that these compounds may contribute to the modulation of inflammatory pathways. This research highlights the significant anti-inflammatory and antioxidant potential of sourdough, suggesting its potential as a functional food for promoting human health. Moreover, it underscores the contribution of specific bioactive compounds to the observed effects, paving the way for further investigation into the therapeutic applications of sourdough.<\/jats:p>","DOI":"10.1007\/s11130-025-01345-4","type":"journal-article","created":{"date-parts":[[2025,4,8]],"date-time":"2025-04-08T21:21:03Z","timestamp":1744147263000},"update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Unlocking the Anti-Inflammatory Potential of Sourdough: Phytochemical Profile, Functional Investigation, and Molecular Docking Insights into Key Bioactive Compounds"],"prefix":"10.1007","volume":"80","author":[{"given":"Asma","family":"Cherbal","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yousra","family":"Abboud","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Rayane","family":"Lakroun","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Dina","family":"Nafa","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Erdi Can","family":"Aytar","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Salima","family":"Khaldi","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","published-online":{"date-parts":[[2025,4,8]]},"reference":[{"key":"1345_CR1","doi-asserted-by":"publisher","unstructured":"Aziz T, Hussain N, Hameed Z, Lin L (2024) Elucidating the role of diet in maintaining gut health to reduce the risk of obesity, cardiovascular and other age-related inflammatory diseases: recent challenges and future recommendations. 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