Evaluation of Two Culinary Plant Species for Anticholinesterase, Antioxidant and Cytotoxic Activity

Introduction: Alzheimer’s disease (AD) is a neurodegenerative disorder that markedly affects the cognitive functions. Although drugs are available for symptomatic relief, complete cure is yet to be achieved. Herbals are being explored for their anti-Alzheimer potential and some are excellent obstructers for pathological hallmarks of the disease. In this context we have investigated anticholinesterase, antioxidant and cytotoxic potential of the two culinary plant species Allium cepa and Ocimum basilicum. Materials and Methods: Hydro-methanol extracts of both plants were prepared by maceration. The extracts were standardized with respect to phenolic and flavonoid content. DPPH radical scavenging and ferric reducing assays were employed for antioxidant evaluation. Anticholinesterase prospective was evaluated using Ellman method. The cytotoxic effect of extracts on C6 glioma cells was examined by MTT assay. Results: Both the plant extracts displayed significant antioxidant activity in DPPH assay (IC50 value of A. cepa 30.10±6.96 µg/ml and O. basilicum 38.67±1.72µg/ml). Reducing ability was comparatively high for A. cepa. In the Ellman assay, A. cepa was determined to be a good acetylcholinesterase inhibitor (IC50 value: 51.78±1.05 µg/ml). Both the extracts were found to be non-toxic in MTT assay below the concentration of 100 µg/ml. The A. cepa extract had higher phenolic and flavonoid content. Conclusion: A. cepa has strong antioxidant and acetylcholinesterase inhibitory effect and can be considered an excellent candidate for developing as a drug for management of AD.