American Journal of Applied Sciences

Mulberry Fruits Protects Against Age-Related Cognitive Decline

Jintanaporn Wattanathorn, Supaporn Muchimapura, Wipawee Thukhammee, Terdthai Tong-un, Panakporn Wannanon, Nattaporn Phunchago, Pratchaya Kaewkaen, Thanes Chantes, Wiroje Kaewruang, Suttisan Pimpasalee and Sathaporn Wongareonwanakij

DOI : 10.3844/ajassp.2012.1503.1511

American Journal of Applied Sciences

Volume 9, Issue 9

Pages 1503-1511

Abstract

Problem statement: The phenolic compounds and anthocyanin contents, the antioxidant and Acetylcholinesterase Inhibitor (AChI) activities of mulberry fruits were determined. Approach: Analysis of phenolic compounds and anthocyanin were performed using Folin Ciocalteu reagent and pH-differential method respectively. The antioxidant activity was determined using DPPH and FRAP assays while AChI activity was determined using Ellman method. Results: The mulberry fruit powder contained high amount of phenolic compounds and anthocyanin, It also exhibited strong antioxidant and AChEI activities. Based on the beneficial effect of polyphenol compounds and anthocyanin on brain, we also further evaluated the neuroprotective and cognitive enhancing effects of mulberry fruits in animal model of age-related cognitive decline. Surprisingly mulberry fruits could mitigate brain damage and memory impairment in age-related cognitive decline. The possible mechanism might be associated with its antioxidant and AChEI activities. Conclusion: In conclusion, Mulberry fruits are the potential neuroprotectant and cognitive enhancer. However, further investigations are required.

Copyright

© 2012 Jintanaporn Wattanathorn, Supaporn Muchimapura, Wipawee Thukhammee, Terdthai Tong-un, Panakporn Wannanon, Nattaporn Phunchago, Pratchaya Kaewkaen, Thanes Chantes, Wiroje Kaewruang, Suttisan Pimpasalee and Sathaporn Wongareonwanakij. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.