{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T14:33:21Z","timestamp":1787063601714,"version":"build-2736575974"},"reference-count":90,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2026,4,30]],"date-time":"2026-04-30T00:00:00Z","timestamp":1777507200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004837","name":"Ministry of Science, Innovation and Universities of Spain","doi-asserted-by":"publisher","award":["PID2024-162231OA-I00"],"award-info":[{"award-number":["PID2024-162231OA-I00"]}],"id":[{"id":"10.13039\/501100004837","id-type":"DOI","asserted-by":"publisher"}]},{"name":"FEDER, UE"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJMS"],"abstract":"<jats:p>Artichoke by-products (ABP) represent valuable sources of bioactive compounds with relevant health benefits. In this study, a green extraction strategy based on pressurized liquid extraction (PLE) was optimized to enhance the recovery of phenolic and flavonoid compounds from ABP using a response surface methodology. Extraction temperature and solvent composition were identified as the key factors driving extraction performance. Optimal conditions using a mixture of ethyl acetate and ethanol (90\/10, v\/v) at 180 \u00b0C significantly enhanced extraction yield, total phenolic and flavonoid content, and antioxidant activities, as measured by ORAC and DPPH assays. Chemical characterization via HPLC-C18-Q-TOF-MS\/MS revealed a diverse profile of phenolic and flavonoid compounds, including caffeoylquinic acid derivatives and related transformation products. The neuroprotective potential of the optimized extract was further evaluated through in vitro inhibition assays targeting acetylcholinesterase (AChE), butyrylcholinesterase (BChE) and lipoxygenase (LOX), alongside a permeability assessment using an in vitro blood\u2013brain barrier (BBB) model. Molecular docking simulations were performed to explore the interactions of apigenin\u2014the most representative flavonoid in the optimal extract\u2014with the three target enzymes. Overall, these findings support the valorization of ABP as a source of bioactive compounds and highlight the potential of PLE as an efficient and sustainable extraction approach.<\/jats:p>","DOI":"10.3390\/ijms27094059","type":"journal-article","created":{"date-parts":[[2026,5,1]],"date-time":"2026-05-01T06:50:01Z","timestamp":1777618201000},"page":"4059","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Exploring Neuroprotective Potential of Bioactive Compounds Obtained from Artichoke By-Products by Pressurized Liquid Extraction via Response Surface Methodology"],"prefix":"10.3390","volume":"27","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7619-3716","authenticated-orcid":false,"given":"Edmondo","family":"Messinese","sequence":"first","affiliation":[{"name":"Dipartimento di Scienze Chimiche, Della Vita e della Sostenibilit\u00e0 Ambientale (SCVSA), Universit\u00e0 di Parma, Parco Area delle Scienze 17\/A, 43124 Parma, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7901-5816","authenticated-orcid":false,"given":"Alberto","family":"Vald\u00e9s","sequence":"additional","affiliation":[{"name":"Foodomics Laboratory, Institute of Food Science Research (CIAL), CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2885-4839","authenticated-orcid":false,"given":"Antonella","family":"Cavazza","sequence":"additional","affiliation":[{"name":"Dipartimento di Scienze Chimiche, Della Vita e della Sostenibilit\u00e0 Ambientale (SCVSA), Universit\u00e0 di Parma, Parco Area delle Scienze 17\/A, 43124 Parma, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7464-0217","authenticated-orcid":false,"given":"Alejandro","family":"Cifuentes","sequence":"additional","affiliation":[{"name":"Foodomics Laboratory, Institute of Food Science Research (CIAL), CSIC-UAM, Nicolas Cabrera 9, 28049 Madrid, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,4,30]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Ayuso, P., Quizhpe, J., Rosell, M.d.l.\u00c1., Pe\u00f1alver, R., and Nieto, G. 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