Effects of Nepeta menthoides aqueous extract on retention and retrieval of memory in mice.

Effects of Nepeta menthoides aqueous extract on retention and retrieval of memory in mice.
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薄荷荆芥水提取物对小鼠记忆保留和恢复的影响。

DOI:
10.3923/pjbs.2012.1085.1089
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发表时间:
2012
期刊:
Pakistan journal of biological sciences : PJBS
影响因子:
--
通讯作者:
S. Esmaeili
S. Esmaeili
中科院分区:
--
文献类型:
--
作者:
Shadi Sarahroodi;R. Jafari;S. Nasri;K. Rohampour;A. Maleki;S. Esmaeili

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有证据表明,具有抗氧化活性的植物和蔬菜可以减少大脑中的氧化损伤,改善认知功能。采用被动回避记忆测定仪研究荆芥水提物对小鼠记忆保持和提取的影响。为此,将小鼠分类、编码、称重并分组(n = 8)如下:对照组(仅电击)、空白组(电击+生理盐水)和试验组(电击+荆芥提取物,剂量为:100、200、400和800 mg/kg,i. p.)。测量各组大鼠离开平台的延迟时间,进行记忆保持和提取实验。在保留试验中,植物提取物在接受电击后立即给药,而在取回试验中,在接受电击后24 h给药。结果表明,荆芥水提物能显著提高记忆保持和提取能力(p<0.05)。记忆保持和检索的最佳反应是达到800毫克公斤(-1)的荆芥提取物。因此,荆芥对记忆保持和提取的增强作用可能与其成分迷迭香酸、咖啡酸和酚酸的抗氧化活性有关。
There are several evidences that plants and vegetables with antioxidant activity can reduce oxidative damages in brain and improve cognitive functions. The aim of this study was evaluation of Nepeta menthoides aqueous extract on memory retention and retrieval of mice by using passive avoidance apparatus. For this purpose, mice were classified, coded, weighted and grouped (n = 8) as follow as: control group (Only electric shock), blank group (electric shock plus normal saline) and test groups (electric shock plus Nepeta menthoides extract by doses: 100, 200, 400 and 800 mg kg(-1), i.p.). Delay time of leaving the platform was measured for retention and retrieval test of memory in all mentioned groups. In retention test, plant extract was administered immediately after receiving electric shock while it was administered 24 h after receiving electric shock in retrieval. The results revealed that Nepeta menthoides aqueous extract significantly (p<0.05) increased memory retention and retrieval. The best response for memory retention and retrieval was achieved with 800 mg kg(-1) of Nepeta extract. In conclusion, enhancement of memory retention and retrieval by Nepeta menthoides could be cause of antioxidant activity of its components such as rosmarinic acid, caffeic acid and phenolic acids.