Virgin Coconut Oil Ameliorates Colchicine Induced Cognitive Dysfunction- A Preclinical Study

Abstract

Background : Virgin coconut oil (VCO) has been identified as a potential cognitive strengthener associated with Alzheimer’s disease (AD). It contains medium chain fatty acids (MCFA) which are absorbed and easily metabolized by the liver to form ketone bodies. Ketone bodies are converted to acetyl Co-A in the brain which then enters the citric acid cycle to provide ATP and also serves as precursors of acetylcholine in neurons. Sunflower oil (SO) contains poly unsaturated fatty acids which has both anti-inflammatory and neuroprotective actions. To compare the neuroprotective effects of VCO and SO on biochemical parameters involved in the cognitive dysfunction induced by colchicine through intracerebroventricular (i.c.v) route.To assess the role of polyphenols and MCFA present in VCO in preventing oxidative stress and its influence on in neuroprotection and memory enhancement. Methods: In the present study, we induced dementia through i.c.v injection of colchicine after giving the diet enriched VCO and SO in rats for 60 days. Rats were sacrificed on the 22nd day after the administration of colchicine. Behavioral parameters were assessed during the study period and biochemical estimations were performed using frontal cortex and hippocampus isolated from rat brain. Results: From the memory and learning tests by Morris water maze, VCO treated group performed better than SO treated rats. VCO reversed the antagonistic effects induced by colchicine by decreasing the acetylcholinesterase and malondialdehyde levels and increasing the levels of catalase and superoxide dismutase. SO only reduced malondialdehyde levels in cortex and hippocampus. Conclusion: The results demonstrated potential beneficiary effects of VCO in the cognitive dysfunction induced by colchicine by enhancing acetylcholine levels in the frontal cortex and hippocampus and also by reducing oxidative stress induced by physiological oxidants.

Effect of Refined Edible Oils on Neurodegenerative Disorders

“… 34 Moreover, the neuroprotective antioxidant activities of coconut oil have been attributed to its polyphenolic content, which is present in higher concentrations in virgin oils (such as caffeic acid, gallic acid, quercetin, myricetin glycoside catechin, methyl catechin, dihydrokaempferol, ferulic acids, and p-coumaric acid). 35 …”

“…34 Moreover, the neuroprotective antioxidant activities of coconut oil have been attributed to its polyphenolic content, which is present in higher concentrations in virgin oils (such as caffeic acid, gallic acid, quercetin, myricetin glycoside catechin, methyl catechin, dihydrokaempferol, ferulic acids, and p-coumaric acid). 35 Based on the literature, there is enough evidence on the link between the Mediterranean diet of which EVOO is the main constituent, and lower risk of AD. Studies have shown that adding EVOO addition to the AD model mice diet before the onset of pathology resulted in the restoration of blood−brain barrier function, reduction of the levels of total brain tau, and amyloid-β; it also improved the cognitive behavior in the mice.…”

Evaluation of Nutritional Composition of Defatted Coconut Flour Incorporated Biscuits

“…Consumption of medium-chain fatty acid (MCFA) such as VCO reduces the risk factor of cardiovascular diseases (Oh K et al, 2005), lowers the blood pressure (Nurul-Iman et al, 2013) and blood sugar (Babayan, 1987). The MCFA presents in the VCO can be acted as an energy source for the brain through metabolizing it into the ketone bodies which are converted to acetyl Co-A to produce ATP and it acts as precursors for acetylcholine in neurons (John et al, 2020). Moreover, pure coconut scent is preserved in VCO with a high level of antioxidants and vitamins to improve the anti-carcinogenic activity of the human body (Nevin and Rajamohan, 2004).…”