Journal
JOURNAL OF MEDICINAL FOOD
Volume 15, Issue 5, Pages 428-434Publisher
MARY ANN LIEBERT, INC
DOI: 10.1089/jmf.2011.0226
Keywords
acetylcholinesterase; antioxidant; grapefruit; malondialdehyde; orange; shaddock
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This study sought to characterize the effects of some citrus fruit juices (shaddock [Citrus maxima], grapefruit [Citrus paradisii], lemon [Citrus limoni], orange [Citrus sinensis], and tangerine [Citrus reticulata]) on acetylcholinesterase activity in vitro. The total phenolic content, radical scavenging abilities, and inhibition of Fe2+-induced malondialdehyde (MDA) production in rats brain homogenate in vitro were also assessed. Orange had significantly (P < .05) higher phenolic content than the other juices. The juices scavenged 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radicals in a dose-dependent manner with orange having the highest scavenging ability. Furthermore, the juices inhibited Fe2+-induced MDA production in rat brain homogenate in a dose-dependent manner with shaddock having the highest inhibitory ability. Acetylcholinesterase activity was also inhibited in vitro by the juices in a dose-dependent manner. The inhibition of acetylcholinesterase activity and antioxidant properties of the citrus juices could make them a good dietary means for the management of Alzheimer's disease.
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