Effects of Ferulic Acid on Cognitive Function: A Systematic Review

Abstract

ScopePlant (poly) phenolic compounds have been reported to decrease the risk of developing dementia and have been associated with maintenance of cognitive performance in normal ageing. Ferulic acid (FA) is a phenolic acid, present in a wide variety of foods including cereals, fruits, vegetables, and coffee. The aim of this systematic review is to examine the effect of FA on cognitive function in humans and animals.Methods and resultsThe search terms “Ferulic acid AND cognit*” and “Ferulic acid OR feruloyl OR ferula AND (memory OR attention OR learning OR recognition)” are used in Web of Science, Scopus, PubMED, OVID (Medline/PsycInfo), and CINAHL through October 2023. No human studies are identified that matched the inclusion criteria. Twenty‐six animal studies are identified. A small number (n = 5) of these studies examined FA in healthy animals whilst the remainder examined animal models of dementia. Alzheimer's disease (n = 11) is the most prevalent model.ConclusionOverall, results from studies employing disease models suggest that FA ameliorates induced cognitive decline in a time and dose‐dependent manner. Similarly, studies in healthy animals show a beneficial effect of FA. However, further studies are required to determine the effects of FA on human cognitive function.

Flour Functionality, Nutritional Composition, and In Vitro Protein Digestibility of Wheat Cookies Enriched with Decolourised Moringa oleifera Leaf Powder

“…In this study, six phenolic acids including fumaric, gallic, chlorogenic, syringic, p-coumaric, and ferulic acids were screened in the cookies using HPLC, but only three were detected in the cookies ( Figure 1 ). Ferulic acid, which was the major phenolic acid (1263–1834 mg/100 g) in the cookies, has been suggested to be important in improving cognitive functions [ 65 ] as well as possess prebiotic activity by selectively promoting the growth of Lactobacillus and Parabacteroides in mice [ 66 ].…”