Cognitive Enhancing and Antioxidative Potentials of Velvet Beans (Mucuna pruriens) and Horseradish (Moringa oleifera) Seeds Extracts: A Comparative Study

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• 作者：Stephen A. Adefegha ; Ganiyu Oboh ; Sunday I. Oyeleye ; Felix A. Dada ; Isaac Ejakpovi and Aline A. Boligon
• 刊名：Journal of Food Biochemistry
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：41
• 期：1
• 全文大小：355K
• ISSN：1745-4514

文摘

Velvet beans and Horseradish seeds are widely consumed as food, and use in folklore for the treatment of cognitive dysfunction although with limited information on their mechanisms of action. This study investigated and compared the effects of aqueous extracts of these seeds on the cholinergic [acetylcholinesterase (AChE) and butyrylcholinesterase (BChE)] and monoaminergic [monoamine oxidase (MAO)] enzymes and FeSO₄-induced thiobarbituric acid reactive species (TBARS) in isolated rat brain homogenate. Results revealed that both extracts inhibited AChE, BChE, MAO and TBARS in a dose-dependent manner. However, Horseradish seeds extract had higher AChE, BChE and MAO inhibitory abilities with IC₅₀ values of 0.27, 0.18 and 0.14 mg/mL, respectively, relatively to Velvet beans (AChE = 0.39; BChE = 0.39; MAO = 0.29 mg/mL) extract but displayed lower TBARS inhibitory ability. These biological properties of the seeds explain possible mechanisms for their neuroprotective abilities. However, Horseradish seeds showed better promising potentials than Velvet beans seeds.