Phenolic Acids Exert Anticholinesterase and Cognition-Improving Effects

Title:Phenolic Acids Exert Anticholinesterase and Cognition-Improving Effects

Volume: 15 Issue: 6

Author(s): Dominik Szwajgier*, Ewa Baranowska-Wojcik and Kamila Borowiec

Affiliation:

• Department of Biotechnology, University of Life Sciences in Lublin, Human Nutrition and the Science of Food Commodities, Skromna Street 8, Lublin 20-950,Poland

Keywords: Alzheimer's disease, amyloid β-peptide, cinnamic acid, benzoic acid, acetylcholinesterase, butyrylcholinesterase, cognition.

Abstract: Numerous authors have provided evidence regarding the beneficial effects of phenolic acids and their derivatives against Alzheimer's disease (AD). In this review, the role of phenolic acids as inhibitors of acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) is discussed, including the structure-activity relationship. In addition, the inhibitory effect of phenolic acids on the formation of amyloid β-peptide (Aβ) fibrils is presented. We also cover the in vitro, ex vivo, and in vivo studies concerning the prevention and treatment of the cognitive enhancement.

Cite this article as:

Szwajgier Dominik *, Baranowska-Wojcik Ewa and Borowiec Kamila , Phenolic Acids Exert Anticholinesterase and Cognition-Improving Effects, Current Alzheimer Research 2018; 15 (6) . https://dx.doi.org/10.2174/1567205014666171128102557