Investigation of Peanut oil in Colchicine induced model of Dementia and its comparison with Sesame oil

Alzheimer’s disease (AD) is considered as one of the main reasons for dementia, mainly in geriatric population. Edible oils containing high amount of PUFA provide both energy substrates and integral membrane components that are essential for appropriate neuronal and brain function. Also, edible oils and its constituents like phenol, sterols etc. has rich antioxidant, anti-inflammatory effects playing a key role in the alleviation of the progression of many cardiovascular, central nervous and cancer related diseases. Peanut oil from the seeds of Arachis hypogea has been used for centuries for its medicinal purpose and daily needs. The present study is to evaluate the effect of peanut oil in colchicine induced model of dementia. Post-weaned male and female Wistar rats were fed on diet with peanut oil 100 ml/kg and subjected to intra-cerebroventricular administration of colchicine at dose of 5µl in 5µl of artificial cerebrospinal fluid (ACSF). Donepezil at a dose of 5mg/kg p.o was used as standard. Spatial memory was assessed using Morris water maze. Rats were sacrificed for the isolation of hippocampus and frontal cortex followed by biochemical estimation of acetylcholinesterase (AChE), catalase and superoxide dismutase. Results showed that administration of peanut oil improved spatial memory and significantly reversed the AChE, catalase, and SOD activity. As peanut oil showed improved cholinergic transmission, antioxidant and anti-inflammatory levels in colchicine induced model of dementia, it can be considered as a relevant edible oil in the management of Alzheimer’s disease.