In vitro findings show chicoric acid reduces neurotoxicity and reactive oxygen species in Alzheimer’s disease, implying protective pathways against amyloid-beta.
Chicoric acid (CA) is a type of hydroxycinnamic acid that has been regarded as a functional ingredient given its health benefits for the treatment of Alzheimer’s disease (AD). In this study, free radical-scavenging capacities of CA were enhanced in a dose-dependent manner, after which the protective effects of CA against amyloid-beta (Aβ)-induced neurotoxicity in SH-SY5Y cells was investigated. CA suppressed Aβ 25–35 -induced increase in the production of reactive oxygen species. Stimulation with Aβ 25–35 enhanced the protein expression of β-secretase and presenilin proteins, which were subsequently inhibited by CA. CA also affected the levels of low-density lipoprotein receptor-related protein-1 and receptor for advanced glycation endproducts, both of which are related to blood–brain barrier function. Furthermore, Aβ exposition downregulated insulin-degrading enzyme and neprilysin protein expressions, which were reversed by CA. Overall, the results suggest that CA may protect against Aβ-induced neurotoxicity via modulating Aβ generation and transportation.
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He et al. (2025) studied this question.
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