Anti-collagenase and Gut Microbiota: Potential Modulatory Properties of Enzymatically Processed By-products from Cacalia firma Leaves

Abstract

Cacalia firma is known for its unique fragrance, and its young shoots are traditionally used as culinary herbs and for their active constituents. The leaves of C. firma and the residual material remaining after enzymatic treatment exhibit both nutritional and therapeutic potentials. Despite this, the application of enzyme-treated C. firma leaf residues in functional food development has received limited attention. According to existing research, these residues are abundant in health-promoting compounds, such as antioxidants and polyphenols. Moreover, preliminary in vitro studies have suggested their potential to alleviate gut microbiota-modulatory problems. Expanding studies in this field could support the future use of enzyme-treated C. firma residues as valuable components in functional food formulations. This study aims to detail the bioactive profiles and nutraceutical potential of various enzyme-treated C. firma leaf residues and assess their applicability in health-oriented food products.