From kitchen to clinic: Pharmacotherapeutic potential of common spices in Indian cooking in age-related neurological disorders

Norouzkhani, Narges; Karimi, Arian Ghannadi; Badami, Negar; Jalalifar, Erfan; Mahmoudvand, Behnaz; Ansari, Arina; Sariyarighan, Neda Pakrou; Alijanzadeh, Dorsa; Aghakhani, Sara; Shayestehmehr, Reza; Arzaghi, Mohammadreza; Sheikh, Zahra; Salami, Yasaman; Marabi, Mohammad Hesam; Abdi, Ali A.; Deravi, Niloofar

doi:10.3389/fphar.2022.960037

Cited by 7 publications

(2 citation statements)

References 283 publications

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“…aSyn accumulation and LB formation are major components thought to trigger several cellular pathways that lead to this neuronal loss [ 171 , 173 ]. Although aging is the most significant risk factor for PD [ 38 , 88 , 142 ], lipid balance and their metabolism are emerging as important factors for PD, and will be discussed in the present review.…”

Section: Parkinson’s Diseasementioning

confidence: 99%

More than meets the eye in Parkinson’s disease and other synucleinopathies: from proteinopathy to lipidopathy

Flores-León

Outeiro

2023

Acta Neuropathol

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The accumulation of proteinaceous inclusions in the brain is a common feature among neurodegenerative diseases such as Alzheimer’s disease, Parkinson’s disease (PD), and dementia with Lewy bodies (DLB). The main neuropathological hallmark of PD and DLB are inclusions, known as Lewy bodies (LBs), enriched not only in α-synuclein (aSyn), but also in lipid species, organelles, membranes, and even nucleic acids. Furthermore, several genetic risk factors for PD are mutations in genes involved in lipid metabolism, such as GBA1, VSP35, or PINK1. Thus, it is not surprising that mechanisms that have been implicated in PD, such as inflammation, altered intracellular and vesicular trafficking, mitochondrial dysfunction, and alterations in the protein degradation systems, may be also directly or indirectly connected through lipid homeostasis. In this review, we highlight and discuss the recent evidence that suggests lipid biology as important drivers of PD, and which require renovated attention by neuropathologists. Particularly, we address the implication of lipids in aSyn accumulation and in the spreading of aSyn pathology, in mitochondrial dysfunction, and in ER stress. Together, this suggests we should broaden the view of PD not only as a proteinopathy but also as a lipidopathy.

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Section: Parkinson’s Diseasementioning

confidence: 99%

More than meets the eye in Parkinson’s disease and other synucleinopathies: from proteinopathy to lipidopathy

Flores-León

Outeiro

2023

Acta Neuropathol

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“…(Apiaceae), commonly known as cumin, is a popular spice that has been utilized for centuries for its medicinal properties in alleviating a range of symptoms. Although the effects of this plant on anxiety (15), memory loss and stress (16), and age-related neurological disorders (17) have been examined in previous studies, the current research is the first report on the hydroalcoholic extract of cumin and its impact on passive avoidance learning (PAL) in gonadectomized (GDX) male Wistar rats. The study results indicated that GDX reduced PAL, while cumin HAE doses of 50 and 100 mg/kg in the GDX male Wistar rats augmented its incidence.…”

Section: Discussionmentioning

confidence: 99%

Investigating the Effect of Cumin (Cuminum cyminum L.) Hydroalcoholic Extract on the Incidence of Passive Avoidance Learning in Gonadectomized Male Wistar Rats

Akbari,

Heidarieh

2024

Gene Cell Tissue

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Background: Learning and memory are fundamental to the survival of human life. In view of that, a relationship exists between age-related forgetfulness and changes in sex hormone levels. Objectives: Respecting the benefits of cumin (Cuminum cyminum L.) for sex hormones, this study investigated the effect of cumin hydroalcoholic extract (HAE) on learning and memory in gonadectomized (GDX) male Wistar rats. Methods: First, cumin seeds were purchased and identified by the herbarium affiliated with Islamic Azad University (IAU), Qom branch, Qom, Iran. The hydroalcoholic extract (HAE) was then extracted using a Soxhlet apparatus, and cumin powder was prepared using a drying oven. A total of 48 male Wistar rats (weighing 250 ± 50 g) were divided into eight groups: A normal group treated with dimethyl sulfoxide (DMSO), three normal groups receiving cumin HAE doses of 25, 50, and 100 mg/kg, a GDX group treated with DMSO, and three GDX groups receiving cumin HAE doses of 25, 50, and 100 mg/kg. Following the surgical procedure to remove both testes, intraperitoneal (IP) injections were administered. Half an hour later, learning and memory tasks were conducted using the Shuttle box, and the step-through latency (STL) as the standard index of passive avoidance learning (PAL) was recorded for 10 minutes. The data were analyzed using one-way analysis of variance (ANOVA) and Tukey's test. Results: The GDX male Wistar rats receiving DMSO experienced a significant decline in STL compared to the normal group treated in the same manner (P < 0.001). The rats in the GDX groups receiving cumin HAE doses of 50 and 100 mg/kg also demonstrated a significant increase in STL compared to the GDX group treated with DMSO (P < 0.001). Conclusions: As evidenced, GDX decreased PAL, but cumin HAE boosted learning and memory in the GDX male Wistar rats.

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Effect of peeling and packaging methods on volatile compounds in pepper (Piper nigrum L.) during storage

Yu,

Zhang,

Zhang

et al. 2024

Int J of Food Sci Tech

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SummaryPepper is valued for its flavour and medicinal properties, but there is a lack of comparative studies on the quality of white pepper under different storage conditions, as well as on the dynamic changes of volatiles during storage. To investigate the effects of peeling and packaging on pepper flavour and reveal the dynamic changes of volatiles, this study utilised HS‐SPME‐GC–MS to analyse the volatiles of white pepper under different peeling and packaging conditions. A total of 22 volatiles were detected, with α‐copaene, α‐terpineol, and δ‐amorphene being predominant to the volatile distinctions, while α‐copaene, α‐terpineol, and γ‐terpinene were predominant to the flavour distinctions. Mechanically peeled pepper stored in conventional packaging for 90 d or in vacuum packaging for 180 d could both uphold great quality. The flavour of manually peeled pepper stored in conventional packaging for 180 d resembled that stored in vacuum condition for 360 d.

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From kitchen to clinic: Pharmacotherapeutic potential of common spices in Indian cooking in age-related neurological disorders

Cited by 7 publications

References 283 publications

More than meets the eye in Parkinson’s disease and other synucleinopathies: from proteinopathy to lipidopathy

More than meets the eye in Parkinson’s disease and other synucleinopathies: from proteinopathy to lipidopathy

Investigating the Effect of Cumin (Cuminum cyminum L.) Hydroalcoholic Extract on the Incidence of Passive Avoidance Learning in Gonadectomized Male Wistar Rats

Effect of peeling and packaging methods on volatile compounds in pepper (Piper nigrum L.) during storage

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