Syzygium cumini fresh juice ameliorated memory impairment in a scopolamine-induced amnesic mouse model through active avoidance paradigm

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Journal of Functional Foods Pub Date : 2025-01-01 DOI:10.1016/j.jff.2024.106641

Nosheen Malik , Hammad Murtaza , Waseem Ashraf , Muhammad Fawad Rasool , Farhan Siddique , Maryam Bashir , Tanveer Ahmad , Faleh Alqahtani , Imran Imran

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Abstract

The active avoidance paradigm is a reliable tool for the assessment of associative learning/memory. Nutritional manipulation is an emerging approach for the improvisation of brain health. Syzygium cumini (SC) fruit with enriched phytoconstituents, was investigated in varied concentrations on the learning/memory of scopolamine-induced amnesic mice through active-avoidance protocol. Chemical characterization by UHPLC-MS and molecular docking were performed for the identification of phytoconstituents and their action on possible targets. Our results revealed that SC-supplemented mice performed well as compared to amnesic group, with significant increase in the percentage avoidance and decrease in the latency. The identified phytoconstituents may enhance the cognitive performance in treated groups because of their antioxidant potential. Moreover, in-silico studies demonstrated good binding interactions with cholinesterase enzyme possibly inhibiting it and augmenting cholinergic activity in brain. In conclusion, SC dilutions improved cognitive performance in amnesic mice possibly due to antioxidant and anticholinesterase effects exerted by phyto-compounds.

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.