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J Med Food. 2012 May;15(5):428-34. doi: 10.1089/jmf.2011.0226. Epub 2012 Mar 8.

Inhibition of acetylcholinesterase activity and Fe2+-induced lipid peroxidation in rat brain in vitro by some citrus fruit juices.

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Department of Biochemistry, Federal University of Technology, Akure, Ondo-State, Nigeria.


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 Fe(2+)-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 Fe(2+)-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.

[Indexed for MEDLINE]

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