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Flavoring Extracts of Hemidesmus indicus Roots and Vanilla planifolia Pods Exhibit In vitro Acetylcholinesterase Inhibitory Activities

Author:
Kundu, Anish, Mitra, Adinpunya
Source:
Plant foods for human nutrition 2013 v.68 no.3 pp. 247-253
ISSN:
0921-9668
Subject:
Alzheimer disease, Hemidesmus indicus, Vanilla planifolia, acetylcholinesterase, flavorings, inhibitory concentration 50, phenolic compounds, plant extracts, plant-based foods, pods, roots, vanillin
Abstract:
Acetylcholinesterase inhibitors (AChEIs) are important for treatment of Alzheimer’s disease and other neurological disorders. Search for potent and safe AChEIs from plant sources still continues. In the present work, we explored fragrant plant extracts that are traditionally used in flavoring foods, namely, Hemidesmus indicus and Vanilla planifolia, as possible sources for AChEI. Root and pod extracts of H. indicus and V. planifolia, respectively, produce fragrant phenolic compounds, 2-hydroxy-4-methoxybenzaldehyde (MBALD) and 4-hydroxy-3-methoxybenzaldehyde (vanillin). These methoxybenzaldehydes were shown to have inhibitory potential against acetylcholinesterase (AChE). Vanillin (IC₅₀ = 0.037 mM) was detected as more efficient inhibitor than MBALD (IC₅₀ = 0.047 mM). This finding was supported by kinetic analysis. Thus, plant-based food flavoring agents showed capacity in curing Alzheimer’s disease and other neurological dysfunctions.
Agid:
228357