Department of Physiology and Graduate School, Faculty of Medicine, Khon Kaen University, Khon Kaen 40002, Thailand.
Food Chem Toxicol. 2010 Mar;48(3):798-802. doi: 10.1016/j.fct.2009.12.009. Epub 2009 Dec 23.
Recently, numerous medicinal plants possessing profound central nervous system effects and antioxidant activity have received much attention as food supplement to improve cognitive function against cognitive deficit condition including in Alzheimer's disease condition. Based on this information, the effect of piperine, a main active alkaloid in fruit of Piper nigrum, on memory performance and neurodegeneration in animal model of Alzheimer's disease have been investigated. Adult male Wistar rats (180-220 g) were orally given piperine at various doses ranging from 5, 10 and 20mg/kg BW at a period of 2 weeks before and 1 week after the intracerebroventricular administration of ethylcholine aziridinium ion (AF64A) bilaterally. The results showed that piperine at all dosage range used in this study significantly improved memory impairment and neurodegeneration in hippocampus. The possible underlying mechanisms might be partly associated with the decrease lipid peroxidation and acetylcholinesterase enzyme. Moreover, piperine also demonstrated the neurotrophic effect in hippocampus. However, further researches about the precise underlying mechanism are still required.
最近，许多具有深刻中枢神经系统作用和抗氧化活性的药用植物作为食品补充剂受到了广泛关注，以改善认知功能，预防包括阿尔茨海默病在内的认知功能障碍。基于这一信息，研究了胡椒碱，黑胡椒果实中的主要活性生物碱，对阿尔茨海默病动物模型中记忆表现和神经退行性变的影响。成年雄性 Wistar 大鼠（180-220g）在双侧脑室注射乙基胆碱氮丙啶离子（AF64A）前两周和后一周期间，口服给予不同剂量的胡椒碱，范围从 5、10 和 20mg/kgBW。结果表明，在本研究中使用的所有剂量范围的胡椒碱均显著改善了海马体的记忆障碍和神经退行性变。其潜在的机制可能部分与脂质过氧化和乙酰胆碱酯酶的减少有关。此外，胡椒碱还显示出对海马体的神经营养作用。然而，仍需要进一步研究其确切的潜在机制。
