Probing the Memory-Enhancing Potential of Kiwi Fruit Against Scopolamine-Induced Memory Impairment in Experimental Rats

Abstract

It is good knowledge that the nutrient-dense kiwi fruit promotes better overall health. The antioxidant properties of kiwifruit have attracted attention as a possible reason for the fruit's health-enhancing effects. In comparison to chemical antioxidant assays, this study of the antioxidant capacity of kiwifruit discusses biologically relevant in vitro assays for predicting antioxidant activity in a biological location. These assays can be performed in a laboratory setting. The topic of discussion pertains to the potential of kiwifruit to serve as a cytoprotective agent against hydrogen peroxide-induced oxidative stress, hence mitigating cell death. In the final part of this article, we explore how the antioxidant and naturally occurring defence characteristics of kiwifruit may influence the health and welfare of humans. Compounds 1 and 2 have been subjected to additional research using scopolamine (SCOP)-induced memory impairment in a mice model of Alzheimer's disease (AD). The remarkable ability of these chemicals to enhance cognitive function has been shown to be highly impacted by their antioxidant and anticholinesterase capabilities.