Research Article | Volume: 7, Issue: 5, May, 2017

Evaluation of Nootropic Potential of Green Peas in Mice

Sushila Kaura Milind Parle   

Open Access   

Published:  May 30, 2017

DOI: 10.7324/JAPS.2017.70529
Abstract

Green Peas are tiny powerhouse of nourishment. They are rich in alpha-linolenic acid, flavonoids, carotenoids, phenolic acids, polphenols and pisumsaponins. The present study was employed to assess nootropic potential of Green Peas (Pisum sativum). Elevated Plus Maze model and Passive avoidance Paradigm served as Exteroceptive Behavioral models. Scopolamine and ethanol were used as amnesic agents. Pisum sativum (PS) in two different concentrations (2.5% w/w and 5% w/w) were administered with diet, for 15 successive days to mice. A decrease in transfer latency and increase in step down latency was observed. Further, green peas ameliorated memory deficits induced by scopolamine and ethanol in mice. PS produced significant increase in brain Glutathione levels, declined brain Malondialdehyde levels and reduced brain Acetylcholinesterase activity. Therefore, behavioral effects of PS would be worthwhile in management of cognitive dysfunctions.


Keyword:     Pisum sativum Memory Alpha linolenic acid Pisumsaponins Neurodegeneration Cognitive deficits.


Citation:

Kaura S, Parle M. Evaluation of Nootropic Potential of Green Peas in Mice. J App Pharm Sci, 2017; 7 (05): 166-173.

Copyright:The Author(s). This is an open access article distributed under the Creative Commons Attribution Non-Commercial License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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