Natural bioactive products with antioxidant properties useful in neurodegenerative diseases

Abstract

Oxidative stress is one of the principal causes behind the progression of several neurodegenerative diseases such as Alzheimer's disease, Parkinson's disease, Huntington's disease, neurosclerosis and others. Reactive oxygen species and reactive nitrogen species are the major reduced moieties produced during the cellular oxidative stress which are responsible for the neural damage and death. Therefore, the compounds or group of compounds which are capable of limiting the concentration of these reduced form of oxygen commonly known as antioxidants can be the promising elements in controlling or recovering the neurodegenerative diseases. This article deals with various naturally active antioxidants which have been evidenced in the management of the neurodegenerative diseases. In this context, we have concluded the role of polyphenols, alkaloids, vitamins, terpenoids and several other bioactive compounds in the preventive and curative measures of different neurological disorders.

Synthesis of Indole‐Linked Thiadiazoles and their Anticancer Action against Triple‐Negative Breast Cancer

“…Indole is one of the most researched heterocyclic templates due to its relatively simple structure and distinct presence as an active pharmacological core in numerous medicinal compounds of natural and synthetic origin. Several indole derivatives display diverse therapeutic actions such as anticonvulsant, [11] antifungal, [12] antiviral, [13] and anti-inflammatory. [14] Indoles are also known to possess distinct antiproliferative action.…”

African Jointfir (Gnetum africanum) and Editan (Lasianthera africana) leaf alkaloid extracts exert antioxidant and anticholinesterase activities in fruit fly (Drosophila melanogaster)

“…It is widely consumed in so many African nations, most especially in Nigeria, specifically in the south‐eastern part of the nation, where it is usually called “Okazi.” It is highly cherished for its medicinal property and nutritional value (Cole et al, 2022 ; Dada et al, 2021 ; Okerulu & Onyema, 2015 ). According to reports, this vegetable is high in alkaloids (Ilodibia et al, 2015 ; Verma, 2020 ) and it has long been used to treat a variety of illnesses like diabetes, fever, and ulcer (Aborisade et al, 2017 ). It is used in preparing soups and sometimes consumed as spice (Lalmuanpuii, 2021 ; Okeke, 2008 ).…”