Acetylcholinesterase inhibitory activity of spices and culinary herbs.

Sathya, S.; Nilupa, R. A.; Lalith, J.; Yoshinori, F.

dc.contributor.author	Sathya, S.
dc.contributor.author	Nilupa, R. A.
dc.contributor.author	Lalith, J.
dc.contributor.author	Yoshinori, F.
dc.date.accessioned	2023-01-04T04:36:30Z
dc.date.available	2023-01-04T04:36:30Z
dc.date.issued	2022-04
dc.identifier.citation	Sambavathas, S., Amarasinghe, N.R., Jayasinghe, L. and Fujimoto, Y., 2022. 7 Acetylcholinesterase inhibitory activity of spices and culinary herbs. Chemistry of Natural Products: Phytochemistry and Pharmacognosy of Medicinal Plants, p.139. https://doi.org/10.1515/9783110595949-007	en_US
dc.identifier.uri	http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/8800
dc.description.abstract	Cholinesterases play an important role in the area of neurobiology, toxicology, and pharmacology, out of which acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) are vital in nerve impulse transmission [1]. The enzyme AChE catalyzes the hydrolysis of the ester bond of acetylcholine to terminate the nerve impulse transmission at the cholinergic synapses [2]. Compounds that are capable of suppressing the activity of AChE are known as AChE inhibitors or anticholinesterases. Anticholinesterases inhibit AChE enzyme, thereby ......	en_US
dc.language.iso	en	en_US
dc.publisher	De Gruyter	en_US
dc.title	Acetylcholinesterase inhibitory activity of spices and culinary herbs.	en_US
dc.type	Book	en_US