Pharmacophore an International Research Journal
Submit Manuscript
Open Access | Published: 2019 - Issue 4

Effects of The Mixture Dried Figs (Ficus Carica) And ‎Olive Oil on Amnesia Model of Alzheimer's Induced by ‎Scopolamine in Male Albino Rats Download PDF

N. A. Alharthy, A. E. Bawazir

Alzheimer disease is a neurodegenerative problem that progressively results in the impairment of cognitive functions in the brain. This research aimed to define neural influences of the chronic administration of the mixture Figs (Ficus carica) and Olive oil (Olea europaea) as medicinal plants to delay cholinergic abnormality and oxidative stress in amnesia induced by Scopolamine as a model of Alzheimer’s disease in the hippocampus region of male Albino Rats. The rats were divided into five equal main groups (ten rats for each group): the first main group was labeled negative control receiving normal saline, rats in the second group received a dose of mixture dried Figs (F. carica) and Olive oil (4ml/kg) orally for four weeks (experientially period), the third group produced memory deficits by scopolamine (2 mg/kg , i.p at daily ), the fourth group was treated using a mixture of Figs and Olive oil at daily oral dose of (4 ml/kg) followed by the intraperitoneal dose of scopolamine (2 mg/kg) for four weeks,  finally, the fifth group was given an oral dose daily of (1 mg/kg) Rivastigmine and Scopolamine (2 mg/kg at daily). At the end of the experimental period (four weeks); the changes of behavioral activities and the acetylcholinesterase (AchE) levels in the homogenate hippocampus of the rats’ brains were investigated. This research was to assess the efficacy of Ficus carica and Olive oil mixture on cognitive functions. The findings showed that the combination of dried Figs and Olive oil produced a considerable decrease in AchE levels in the hippocampus. The outcomes suggested that the daily administration of the mixture F. carica and Olive oil resulted in the enhancement of behavioral activities and reduction in the levels of AchE due to the antioxidant properties and protective benefits of the mixture‎‎.

QR code:

Short Link:
Quick Access

ISSN: 2229-5402

© 2024 All rights reserved
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.