Ampelopsis grossedentata (Vine Tea) Ethanol Extract Protects Against Oxidative Damage and Aging in Mice Via Nrf2 Activation

Abstract

Ampelopsis grossedentata, a traditional food–medicinal vine rich in flavonoids, was investigated here for its antiaging potential and underlying mechanisms. An ethanol extract (AGE) was chemically profiled by UHPLC–ESI–HRMS/MS (16 compounds identified; dihydromyricetin ≈192.7 mg g⁻¹) and shown to contain high levels of phenolics and flavonoids (TPC 348.4 mg GAE·g⁻¹; TFC 213.4 mg RE·g⁻¹) with potent in vitro antioxidant activity (DPPH IC₅₀ 34.3 ± 1.8 μg mL⁻¹; ABTS IC₅₀ 40.3 ± 4.8 μg mL⁻¹). AGE protected SH-SY5Y cells from H₂O₂-induced injury by reducing intracellular ROS, preserving viability, and decreasing apoptosis. In a D-galactose–induced mouse aging model, oral AGE ameliorated behavioral and hippocampal histopathological changes, restored organ indices, increased serum antioxidant defenses (T-AOC, SOD, CAT, and GSH-Px), and reduced lipid peroxidation (MDA). Mechanistically, AGE upregulated Nrf2 and downstream effectors NQO1 and HO-1 and reversed proapoptotic and proinflammatory gene changes (improved Bcl-2/Bax ratio; decreased caspase-3, p53, p65, and iNOS). Molecular docking supported potential interactions between AGE flavonoids and key antioxidant/antiapoptotic targets. Collectively, these findings indicate that AGE attenuates oxidative stress, inflammation, and apoptosis via activation of Nrf2 signaling and related pathways, supporting its promise as a food-based candidate for prevention or mitigation of age-related oxidative damage.