Hydroxyl-Amide Alkaloids from Pepper Roots: Potential\nSources of Natural Antioxidants and Tyrosinase Inhibitors

Pepper\n(Piper nigrum L.) is a widely\nused spice plant known for its fruits and roots, which serve as flavor\nenhancers in culinary applications and hold significant economic value.\nDespite the popularity of pepper fruits, their roots remain relatively\nunderstudied, with limited research conducted on their bioactive components.\nThis study focused on discovering and separating the primary bioactive\namide alkaloids found in pepper roots. The process involved using\nthe antioxidant activity of crude fractions and the Global Natural\nProducts Social Molecular Networking analysis platform. The process\nled to the discovery of 23 previously unknown hydroxyl-amide alkaloids.\nNotably, compounds <b>11</b>, <b>12</b>, and <b>14</b> showed excellent antioxidant activity, while compound <b>11</b> exhibited significant inhibitory effects on mushroom tyrosinase.\nTheoretical exploration of enzyme−ligand interactions was conducted\nthrough molecular docking and molecular dynamics simulation. The findings\nof this study highlight the potential of hydroxyl-amide alkaloids\nas antioxidant products and natural food preservatives in the pharmaceutical\nand food cosmetic industries.