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ABSTRACT
| Title |
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COGNITIVE-ENHANCING AND ANTIOXIDANT ACTIVITIES OF GARLIC AND GINGER MIXTURE IN WISTAR RATS |
| Authors |
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Olorunfemi O.J., Umana K.T., Okosun A.O., Ifedi I.C., Okoseimiema S.C. |
| Keywords |
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Garlic, Ginger, Cognitive, Anti-oxidant, Morris Water Maze, Elevated Plus Maze |
| Issue Date |
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Oct 2019 |
| Abstract |
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Cognitive-enhancing and anti-oxidant potentials of garlic and ginger were simultaneously investigated in the study. This came as a backdrop of the myriads of speculations that these fruits could possess the said properties. Fresh fruits of garlic and ginger were obtained and juiced using a standard fruit extractor and were mixed and administered to the animals as scheduled. Thirty albino wistar rats were randomly divided into five groups of various treatment: group 1 (control group), group 2 (garlic/ginger low dose), group 3 (garlic/ginger high dose), group 4 (Donepezil drug), group 5 (garlic/ginger/drug low dose), and group 6 (garlic/ginger/drug high dose) for 6 weeks. Various cognitive tasks were employed to all the groups during the treatment periods using Morris Water Maze and Elevated Plus Maze. A multi-trial approach was used to assess the cognitive behavior of the rats. Brain tissues of the rats were harvested and homogenized at negative degree and prepared for oxidative stress marker assays. The results showed a well improved cognitive modification in terms of memory consolidation and spatial learning especially in the groups served with the mixture at high dose. The memory re-enforcement increased exponentially as the trial tasks increased. The patterns of expression of the oxidative stress enzymes were up-regulated at high dose mixture group and high dose mixture plus drug group. The mixture of garlic and ginger blend prevented cognitive deficits in rats. In summary, the obtained results suggested that the blend of garlic and ginger could exert potent anti-amnesic and cognitive enhancing effects through modulation of the antioxidant activity in the hippocampus of the rat model. |
| Page(s) |
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299-308 |
| ISSN |
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0975-9492 |
| Source |
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Vol. 10, No.10 |
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