Graying hair is often considered a natural sign of aging, as hair starts to lose its color over time due to the reduced activity of melanocytes, the cells responsible for hair pigmentation. While graying is commonly associated with getting older, it can happen at any age, even in youth. However, scientists have now discovered a potential method to delay this process.

A study by Nagoya University in Japan has revealed that an antioxidant called **luteolin** could play a key role in preventing premature graying of hair. Luteolin, found in various vegetables like carrots, onions, and peppers, may help suppress the graying process.

The research tested three antioxidants—luteolin, hesperetin, and diosmetin—on mice that had already reached the stage of graying. The results showed that mice treated with luteolin maintained their natural black fur, while the other two antioxidants did not have the same effect, and their fur turned gray.

The researchers were surprised by the findings, as they had anticipated some impact from antioxidants on hair color, but luteolin was the only one that proved effective. They believe that luteolin has a unique medical effect that helps prevent hair from turning gray.

Further investigation revealed that luteolin directly influences proteins involved in cellular connections, possibly helping to maintain their function. Interestingly, the antioxidant does not significantly impact the hair growth cycle but rather directly affects the pigmentation process.

Given that the graying process in mice is quite similar to that in humans, the researchers are optimistic that luteolin could help prevent premature graying in people as well. They suggest that increasing the intake of vegetables rich in this antioxidant may slow down the graying process.

The findings of this study were published in the *Antioxidants* journal.