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Acetylcholinesterase Inhibitory and Antioxidant Properties of Thai Vegetables

Supat Langyanai 1, Prapaporn Chaniad 2, and Jindaporn Puripattanavong 3
1. Program of Health Sciences, Faculty of Science and Technology, SongkhlaRajabhat University, Songkhla, 90000, Thailand
2. School of Medicine, Walailak University, Tha Sala, Nakhon Si Thammarat, 80161, Thailand
3. Department of Pharmacognosy and Pharmaceutical Botany, Faculty of Pharmaceutical Sciences, Prince of Songkla University, Hat-Yai, Songkhla, 90112, Thailand
Abstract—Objective: To screen in vitro AChE inhibition and DPPH radical scavenging activity of Thai vegetables. Methods: Nineteen Thai vegetables were investigated for AChE inhibitory activity based on Ellman’s colorimetric method and the antioxidant activity was also determined by 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay.
Results: The methanol extracted of pods of Vigna unguiculata (L.) Walp. exhibited the strongest activity against AChE with percent inhibition of 53.05 ± 1.88. For antioxidant activity of Nineteen Thai vegetables, the leaves extract of Spondias pinnata (L.f.) Kurz. demonstrated the most potent antioxidant activity with an EC50 value of 1.89 μg/mL which was comparable to the positive control, L-ascorbic acid (EC50 = 1.62 μg/mL). four extracts, include leaves of Ipomcea aquatica Forsk., arial parts of Mentha cordifolia Opiz., leaves of Ocimum basilicum L. and whole plants of Piper sarmentosum Roxb. extracts showed good activity with EC50 as 4.49, 8.22, 9.19 and 10.18 μg/mL, respectively.
Conclusion: These results will be useful for further research and development of dietary supplements from Vigna unguiculata (L.) Walp. and Spondias pinnata (L.f.) Kurz. with biological properties against Alzheimer’s disease and provide a useful guidance for further studies to identify the active compounds responsible for these biological activities.

Index Terms—Alzheimer’S disease, acetylcholinesterase, antioxidant activity, Thai vegetables

Cite:Supat Langyanai, Prapaporn Chaniad, and Jindaporn Puripattanavong, "Acetylcholinesterase Inhibitory and Antioxidant Properties of Thai Vegetables," International Journal of Pharma Medicine and Biological Sciences, Vol. 6, No. 2, pp. 62-72, April 2017. doi: 10.18178/ijpmbs.6.2.67-72
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