Cabbage and cucumber extracts exhibited anticholinesterase, antimonoamine oxidase and antioxidant properties

Aqueous extracts of cabbage (Brassica oleracea var. capitata L) and cucumber (Cucumis sativus L.) were evaluated for inhibitory effects on activities of enzymes (acetylcholinesterase, butyrylcholinesterase and monoamine oxidase) relevant to neurodegeneration (in vitro). In addition, their total phenol and flavonoid contents, as well as HPLC characterization of constituent phenolic compounds were determined. Antioxidant properties and inhibition of lipid peroxidation in brain tissue by extracts were also evaluated. Both extracts inhibited these enzymes with cucumber extract being more potent. Cucumber extract also had higher phenolic contents. Quercetin, caffeic acid and gallic acid were some of the predominant phenolic compounds in both samples, but with significantly higher levels in cucumber. Furthermore, both extracts had antioxidant properties and inhibited lipid peroxidation. These findings may explain the potentials of cabbage and cucumber to serve as sources of phytochemicals for the management of Alzheimer's disease. Practical application Neurodegenerative diseases in general and Alzheimer's disease (AD) in particular remain a global health challenge with huge socioeconomic impacts and therapeutic drugs such as cholinesterase inhibitors used in the management of AD are not without their attendant side effects. Hence, the need for natural sources of these enzyme inhibitors with additional antioxidant properties, which can be of therapeutic benefit in the management of AD with little or no side effects. In this study, the neuroprotective potentials of cabbage and cucumber extracts were investigated as possible sources of functional foods and nutraceuticals for the management of AD.