The effect of Carvacrol and Vanillic Acid on the improvement of memory and prevention of Alzheimer’s disease
學生姓名:
劉承賢
指導教授:
陳建利
學期:
113上
摘 要:
Alzheimer’s disease (AD) is a neurodegenerative disorder in which the accumulation of β-amyloid (Aβ) in the extracellular space leads to a gradual decline in cognitive abilities. Aβ stimulates the production of reactive oxygen species (ROS), causing oxidative stress and neuronal cell death. Oxidative stress is a key pathological mechanism in AD, accelerating neurodegeneration and cognitive decline. Carvacrol and vanillic acid (VA) are two compounds with antioxidant, anti-inflammatory, and neuroprotective properties, both of which have shown potential therapeutic effects in vitro and in vivo AD models. In AD models induced by Aβ, we studied the effects of carvacrol on cell viability, oxidative stress, and cognitive impairment. The results showed that carvacrol significantly increased cell viability, prevented Aβ-induced cytotoxicity, and reduced Malondialdehyde (MDA) and H2O2 levels. Additionally, carvacrol improved memory impairment in the passive avoidance test and reduced oxidative damage caused by Aβ. The results showed that Aβ significantly impaired cognitive, spatial, and passive avoidance memory in rats, while VA treatment significantly improved these abilities. VA also effectively reversed the increases in MDA and total oxidant status (TOS) caused by Aβ, as well as the reduction in total antioxidant capacity (TAC), demonstrating its potent antioxidant and neuroprotective effects. In conclusion, both carvacrol and vanillic acid show potential in protecting neurons by inhibiting Aβ-induced oxidative stress and improving learning and memory impairments in AD models.