Influence of cooking on the neuroprotective properties of pepper (bird pepper and cayenne pepper) varieties in scopolamine‐induced neurotoxicity in rats-Reference-Cited by-同舟云学术

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Influence of cooking on the neuroprotective properties of pepper (bird pepper and cayenne pepper) varieties in scopolamine‐induced neurotoxicity in rats

Published:2020-11-08 Issue:12 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Ademiluyi Adedayo O.¹^ORCID,Oyesomi Adeola A.¹,Ogunsuyi Opeyemi B.¹²,Oyeleye Sunday I.¹²,Oboh Ganiyu¹

Affiliation:

1. Department of Biochemistry Federal University of Technology Akure Nigeria

2. Department of Biomedical Technology Federal University of Technology Akure Nigeria

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14959

Reference50 articles.

1. Alkaloid extracts from shea butter and breadfruit as potential inhibitors of monoamine oxidase, cholinesterases, and lipid peroxidation in rats’ brain homogenates: a comparative study

2. Shaddock (Citrus maxima) peels extract restores cognitive function, cholinergic and purinergic enzyme systems in scopolamine‐induced amnesic rats;Ademosun A. O.;Drug and Chemical Toxicology,2020

3. Alkaloid extracts from Jimson weed ( Datura stramonium L.) modulate purinergic enzymes in rat brain

4. Curcumin improves episodic memory in cadmium induced memory impairment through inhibition of acetylcholinesterase and adenosine deaminase activities in a rat model

5. Effect of caffeine, caffeic acid and their various combinations on enzymes of cholinergic, monoaminergic and purinergic systems critical to neurodegeneration in rat brain—In vitro

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