Lemon Juice-Assisted Green Extraction of Strawberry Enhances Neuroprotective Phytochemicals: Insights into Alzheimer’s-Related Pathways

What if the secret to protecting your brain was hiding in a strawberry and a squeeze of lemon? A new study suggests this simple combo could boost natural defenses against Alzheimer's disease.

Alzheimer's disease is a devastating condition driven by oxidative stress, inflammation, and the buildup of toxic proteins. But nature might offer a delicious defense. Researchers explored whether extracting strawberries with lemon juice—a green, chemical-free method—could enhance their neuroprotective power.

The team prepared extracts of strawberry (S), lemon (L), and lemon juice-assisted strawberry (S/L). They found that S/L boasted the highest levels of carbohydrates, proteins, and lipids. It also packed the most phenolics—antioxidant compounds—with 60.46 mg gallic acid equivalents per gram, surpassing both L (55.08) and S (44.75). Notably, S/L was richest in gallic, ellagic, and chlorogenic acids, all known for their health benefits.

In rats with Alzheimer's induced by aluminum chloride, S/L treatment significantly improved cognitive performance in maze tests. It restored antioxidant status, reduced neuroinflammation, improved cholinergic signaling, and modulated apoptotic pathways. Importantly, it downregulated amyloidogenic and NLRP3 inflammasome markers, key players in Alzheimer's pathology, while preserving brain structure.

These findings suggest that lemon juice-assisted extraction enhances strawberry's multitarget neuroprotective effects. S/L co-extracts could serve as promising functional food adjuvants for Alzheimer's management, offering a natural, integrative approach to support brain health.

Key Points

• S/L extract richest in phenolics and macronutrients
• S/L improves cognition and reduces neuroinflammation in rats
• S/L downregulates amyloidogenic and NLRP3 markers