Aging is a global challenge. Many studies reported that the accumulation of ROS and oxidative stress could be the most important causative factors for aging. Phenolic, flavonoids, and melanoidins possess potent of ROS scavenging ability. In this study, brown black wolfberry (BBW) was prepared via the Maillard Reaction (MR) and its anti-aging potential was explored using the Drosophila melanogaster and d-gal induced aging mice as the animal model. Results showed that total phenolic and flavonoid contents and browning index were increased after MR. In vivo study results indicated that BBW significantly increased the survival time and alleviated the oxidative stress caused by H2O2 of Drosophila melanogaster. Meanwhile, BBW significantly ameliorated oxidative damage and d-gal-induced aging in mice and inhibited lipid peroxidation by enhancing the anti-oxidant enzyme activities and up-regulating the expressions of the endogenous stress defense genes (SOD1, GSH-Px1, GSH-Px2 of aging mice and SOD1, SOD2, CAT of Drosophila melanogaster).
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