Essential Oils from Spices Inhibit Cholinesterase Activity and Improve Behavioral Disorder in AlCl<sub>3</sub>Induced Dementia
Shuxia Chen, Jia‐Yao Xiang, Jiaxin Han, Yang‐Feng, Hai‐Zhou Li, Hao Chen, Min Xu
Abstract
Abstract The chemical compositions of essential oils (EOs) prepared from six spices including cinnamon, amomum tsao‐ko, cardamom, amomum, black pepper and white pepper were analyzed by gas chromatography‐mass spectrometry (GC/MS), which led to identify almost 200 volatile compounds. All EOs of spices showed cholinesterase inhibitory activity. Among them, pepper EO showed most potent acetylcholinesterase (AChE) inhibitory activity with IC 50 values of 8.54 μg/mL (black pepper EO) and 5.02 μg/mL (white pepper EO). Molecular docking and in vitro validation suggested that 3‐carene, α ‐pinene and β ‐pinene with IC 50 value of 1.73, 2.66, and 14.75 μg/mL, respectively, might be active constituents of spices oil in inhibiting AChE. Furthermore, amomum tsao‐ko EO and amomum EO can improve behavioral disorder in dementia zebrafish induced by aluminum trichloride (AlCl 3 ).