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Title: Anti-cholinesterase potential of Cinnamomum tamala (Buch.-Ham.) T.Nees & Eberm. leaves
Authors: Dalai, Manoj K
Bhadra, Santanu
Chaudhary, Sushil K
Bandyopadhyay, Arun
Mukherjee, Pulok K
Keywords: Cinnamomum tamala;Acetylcholinesterase;Butyrylcholinesterase;Linalool;Spices
Issue Date: Oct-2014
Publisher: NISCAIR-CSIR, India
IPC Code: Int. Cl.8: A61K 36/00, CO1, CO7, A23L 1/22, C12N, A61K 38/43, C11C 3/00, BO3B 3/02
Abstract: Cinnamomum tamala (Buch.-Ham.) T.Nees & Eberm. (Lauraceae) leaves are well known as bay leaves which are popular for its aroma. A part from its extensive culinary uses, this spice has several uses in traditional practice for treatment of rheumatism, immunomodulation and also used as brain tonic. The cinnamon oil locally known as Tejpat oil obtained from the bay leaves used in alcoholic beverages and confectionaries. The present investigation was aimed to screen the acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitory activity of the extract of C. tamala. Standardization of the cinnamon oil of bay leaves was performed by HPLC method using linalool as biomarker. In vitro evaluation of anticholinesterase activity of bay leaves extract and oil was performed by TLC bio-autography and 96 well micro titer plate methods. HPLC analysis was confirmed the presence of linalool as an important phytoconstituents and its retention time was found to be 5.314 min. The outcome of the study demonstrated that the cinnamon oil obtained from leave of C. tamala possess maximum inhibition against AChE (IC50: 94.54 ± 0.774 µg/ml) and BChE (IC50: 135.56 ± 0.912 µg/ml) than the methanol extract. The result also explains that C. tamala is more sensitive to AChE enzyme than the BChE. Hence, C. tamala may be explored as anti-cholinesterase agent further for the better and safer management of Alzheimer's diseases.
Page(s): 691-697
ISSN: 0975-1068 (Online); 0972-5938 (Print)
Appears in Collections:IJTK Vol.13(4) [October 2014]

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