A Novel Polyherbal Chicken Soup Improves Memory, Oxidative Stress and Cholinergic Function in Animal Model of Menopause
Thukham-mee W, BSc, PhD1,2, Wattanathorn J, BSc, PhD1,2, On-ohn W, BSc, PhD2, Muchimapura S, BSc, PhD1,2
Affiliation : 1 Integrative Complementary Alternative Medicine Research Center in Research Institute for Human High Performance and Health Promotion, Khon Kaen University, Khon Kaen, Thailand 2 Department of Physiology, Faculty of Medicine, Khon Kaen University, Khon Kaen, Thailand
Background : Despite the increasing importance of memory impairment in menopause, the current therapy against memory
impairment in menopause is still limited. Therefore, the novel memory enhancer for menopause is required. Based on the crucial
roles of oxidative stress and cholinergic function on memory and the synergistic concept, the memory enhancing effect of the
polyherbal chicken soup which contains many herbs possessing antioxidant effect has gained attention. However, no supported
evidence is available until now.
Objective : To assess the memory enhancing effect of the polyherbal chicken soup (WO1) and to determine the possible underlying
mechanism in animal model of menopause.
Materials and Methods : Female Wistar rats were divided in to 6 groups: 1) sham plus vehicle, 2) OVX plus vehicle, 3) OVX plus
isoflavone, 4 to 6) OVX plus WO1 at doses of 0.8, 1.6 and 2.4 mg.kg-1 respectively. All rats were treated with the assigned substance
for 35 days and memory assessment was performed every 7 days throughout the study period. Then, they were determined
malondialdehyde (MDA) level together with the activities of superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase
(GPx) and acetylcholinesterase (AChE) in hippocampus at the end of experiment.
Results : All doses of WO1 improved memory and decreased both AChE activity and MDA level in hippocampus of OVX rats. The
enhanced SOD activity was observed in all WO1 treatment groups but the increased CAT and GPX activities were observed only in
high dose treatment group.
Conclusion : WO1 can improve memory in experimental menopause. The mechanism may occur partly via the improvement of
cholinergic function and oxidative status in hippocampus. Our data suggest that WO1 is the potential functional food targeting at
memory enhancement for menopausal women. However, clinical study is still essential to confirm aforementioned health benefit.
Keywords : Polyherbal chicken soup, Memory enhancing effect, Oxidative stress, Ovariectomized rat
