Food-derived Acetylcholinesterase Inhibitors as Potential Agents against Alzheimer’s Disease

Abstract

Acetylcholinesterase (AChE) is a critical enzyme involved in nerve functions and signal transmission within the brain. However, during aging, excessive AChE activity often leads to rapid and progressive depletion of acetylcholine (ACh), the major neurotransmitter. Shortage of ACh leads to reduced neurotransmission and the development of pathological conditions such as dementia and Alzheimer’s Disease (AD). Therefore, one of the proven approaches toward the clinical management of AD is the use of compounds that inhibit AChE activity to produce enhanced brain levels of ACh and restore regular nerve functions in the brain. Hence the aim of this review is to provide information on recent advances in the use of various food-derived extracts and compounds as AChE-inhibitory agents. The major forms of AChE-inhibitory products are the aqueous or organic solvent extracts of various foods with polyphenolic compounds being the predominant constituents. Other types of food-derived AChE inhibitors include proteins, peptides, terpenoids and carotenoids. In addition to the proven efficacy at the in vitro level, several of these food products have been shown to be effective in reducing brain levels of AChE with concomitant improvements in memory functions. However, future research activities are needed to provide information on the structure-function and toxicological aspects of food-derived AChE-inhibitory compounds.