“…Redox abnormalities in favor of cerebral oxidative reactions result in oxidative damage and subsequent damage to neuronal cell membrane or mitochondria (Valko et al, 2007;Funk, Yurdagul, & Orr, 2012). The increase in the dopamine concentration by the formulated dough meals sample suggests their ability to enhance tyrosine hydroxylase activity for increased dopamine synthesis (Ogunruku, Ogunyemi, Oboh, Babatunde, & Boligon, 2019. Although, dopamine is an enzyme that plays vital role in the motor functions, a reduction in its concentration leads to significant degradation in the activities of the motor neurons which is seen in patients suffering from stroke and its related complications (Gallego, Setién, Izquierdo, Casis, & Casis, 2003).…”