Exploring the Therapeutic Potential of Orel & Luu Leaf Extracts for Memory Loss in Alzheimer's Disease: Novel Findings and Functional Food Applications

Overview

Journal ACS Omega

Publisher American Chemical Society

Specialty Chemistry

Date 2024 Jul 15

PMID 39005831

Authors

Dao Thi Anh Phan

Huy Thanh Tran

Hien Phung Le

Thang Huu Khuong

Hue Thi Ha

Dzung Tan Nguyen

Giang Tien Nguyen

Minh Van Le

Trieu Hai Ly

Affiliations

Soon will be listed here.

Abstract

Novel research on the chemical compositions and biochemical activities of Orel and Luu leaf extracts revealed valuable resources with potential applications in Alzheimer's disease treatment. Qualitative phytochemicals detected various compound groups, including polyphenols, saponins, tannins, flavonoids, alkaloids, amino acids, coumarins, and polysaccharides. HPLC-MS identified 23 compounds in leaves with compounds found at significant levels, including epicatechin gallate (17.12%), tryptophan (13.73%), isovitexin (12.91%), gallic acid (3.06%), and quercetin (3.06%). Interestingly, the ethanol extract (CLL-Ew) exhibited the highest extraction yield (26.6%) and potent antioxidant and acetylcholinesterase (AChE) inhibitory effects in vitro. In the model, CLL-Ew improved longevity, movement, and memory by reducing malondialdehyde and increasing glutathione levels. Docking simulations suggested that the above compounds bind tightly to AChE's active site, potentially contributing to memory enhancement. Interestingly, observations of male and female mice after administration of a dose of 5000 mg/kg leaf extract were recorded normally throughout the 14 day experiment. These findings highlight the potential of leaf extracts in functional foods and therapeutic interventions for memory impairment prevention and treatment.

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