Babassu (Attalea speciosa) Mesocarp Flour Extract Inhibits Lipid Peroxidation and Pro-Oxidant Enzymes: In Vitro and In Silico Evidence

(1) Background: Babassu (Attalea speciosa) mesocarp is a functional food rich in nutrients and phenolic compounds, offering antioxidant and metabolic benefits. However, its effects on lipid peroxidation and pro-oxidant enzymes remain poorly explored. (2) Methods: The antioxidant potential of a hydroalcoholic extract of babassu mesocarp (HEB) was assessed using DPPH radical scavenging and lipid peroxidation inhibition, measured by the TBARS assay. Cytotoxicity was assessed by the MTT assay. Molecular docking was conducted to investigate interactions between HEB-derived compounds and NADPH oxidase and xanthine oxidase. (3) Results: HEB showed dose-dependent antioxidant activity (IC50 = 4.734 µg/mL) and effectively inhibited lipid peroxidation (IC50 = 51.35 µg/mL), with no cytotoxic effects. In silico analyses suggested potential inhibition of pro-oxidant enzymes. (4) Conclusions: HEB exhibits a strong ability to inhibit lipid peroxidation and theoretical enzyme-inhibitory potential, supporting its use in functional foods and nutraceuticals.