eFood

Volume 2, Issue 2, April 2021, Pages 49 - 58

Food-derived Acetylcholinesterase Inhibitors as Potential Agents against Alzheimer’s Disease

Authors
Rotimi E. Aluko1, 2, *
1Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
2Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, Manitoba, Canada R3T 2N2
Corresponding Author
Rotimi E. Aluko
Received 20 February 2021, Accepted 17 March 2021, Available Online 25 March 2021.
DOI
https://doi.org/10.2991/efood.k.210318.001How to use a DOI?
Keywords
Acetylcholinesterase; brain; neurotransmission; acetylcholine; polyphenols; bioactive peptides; Alzheimer’s disease
Abstract

Acetylcholinesterase (AChE) is a critical enzyme involved in nerve functions and signal transmission within the brain. However, during aging, excessive AChE activity often leads to rapid and progressive depletion of acetylcholine (ACh), the major neurotransmitter. Shortage of ACh leads to reduced neurotransmission and the development of pathological conditions such as dementia and Alzheimer’s Disease (AD). Therefore, one of the proven approaches toward the clinical management of AD is the use of compounds that inhibit AChE activity to produce enhanced brain levels of ACh and restore regular nerve functions in the brain. Hence the aim of this review is to provide information on recent advances in the use of various food-derived extracts and compounds as AChE-inhibitory agents. The major forms of AChE-inhibitory products are the aqueous or organic solvent extracts of various foods with polyphenolic compounds being the predominant constituents. Other types of food-derived AChE inhibitors include proteins, peptides, terpenoids and carotenoids. In addition to the proven efficacy at the in vitro level, several of these food products have been shown to be effective in reducing brain levels of AChE with concomitant improvements in memory functions. However, future research activities are needed to provide information on the structure-function and toxicological aspects of food-derived AChE-inhibitory compounds.

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Copyright
© 2021 The Author. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

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Journal
eFood
Volume-Issue
2 - 2
Pages
49 - 58
Publication Date
2021/03/25
ISSN (Online)
2666-3066
DOI
https://doi.org/10.2991/efood.k.210318.001How to use a DOI?
Copyright
© 2021 The Author. Publishing services by Atlantis Press International B.V.
Open Access
This is an open access article distributed under the CC BY-NC 4.0 license (http://creativecommons.org/licenses/by-nc/4.0/).

Cite this article

TY  - JOUR
AU  - Rotimi E. Aluko
PY  - 2021
DA  - 2021/03/25
TI  - Food-derived Acetylcholinesterase Inhibitors as Potential Agents against Alzheimer’s Disease
JO  - eFood
SP  - 49
EP  - 58
VL  - 2
IS  - 2
SN  - 2666-3066
UR  - https://doi.org/10.2991/efood.k.210318.001
DO  - https://doi.org/10.2991/efood.k.210318.001
ID  - Aluko2021
ER  -