Neuroprotective potentials of selected natural edible oils using enzyme inhibitory, kinetic and simulation approaches

Table 1 Results of cholinesterase inhibitory potentials of different food oils

Samples	Concentration (μg/mL)	Percent inhibition (AChE)	AChE IC₅₀ (μg/mL)	Percent inhibition BChE	BChE IC₅₀ (μg/mL)
Cinnamon	1000 500 250 125 62.5	78.33 ± 0.88* 71.33 ± 1.01* 63.94 ± 1.41* 61.90 ± 1.45 59.08 ± 2.5^ns	21	68.26 ± 1.19* 63.32 ± 1.28* 58.36 ± 2.54* 52.26 ± 2.60* 43.33 ± 1.45***	106
Ginger	1000 500 250 125 62.5	71.63 ± 1.68* 68.40 ± 2.05* 59.97 ± 0.96* 53.91 ± 1.06* 46.97 ± 1.70***	88	74.30 ± 0.79* 65.79 ± 1.10* 61.74 ± 1.75* 56.19 ± 1.46* 42.36 ± 3.18***	101
Cumin	1000 500 250 125 62.5	70.63 ± 1.45* 60.70 ± 0.80* 51.10 ± 2.78* 48.29 ± 1.21* 44.59 ± 0.59***	198	86.51 ± 2.57^ns 77.38 ± 2.04 69.93 ± 0.79 63.24 ± 1.72 56.90 ± 1.63	37
Galantamine	1000 500 250 125 62.5	94.08 ± 0.81 90.69 ± 0.42 83.91 ± 1.04 69.63 ± 0.97 64.04 ± 1.39	08	91.62 ± 0.64 86.48 ± 1.24 79.28 ± 1.73 72.90 ± 0.95 66.23 ± 1.21	06

The values are presented as mean ± SEM (n = 3). The asterisk shows that the significance levels in comparison with that of the positive control: Data were analyzed via TWO-WAY ANOVA followed by Bonferroni post hoc test, ^∗ P < 0.05; ^∗∗ P < 0.01, ^∗∗∗ P < 0.001, ns; P > 0.05

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