“…As polyphenols also have chelating properties (Hider, Liu, & Khodr, ; Le Nest et al, ), and can inhibit MMP activity (Demeule, Brossard, Page, Gingras, & Beliveau, ; Lin et al, ; Park, Kim, & Kim, ), the inhibition of the MMPs by the extracts may be ascribed to the chelating activity of the phenolic compounds present in M. comosum bulbs and therefore to their structure. Indeed, we have previously shown that polyphenols exert their inhibitory effects on MMPs displaying different mechanisms of action depending on their structure, being flavonoids more effective than nonflavonoids in inhibiting the in‐gel activity of MMP‐2 and MMP‐9 (Liuzzi et al, ).…”