MAPKS AND NF-ΚB INHIBITION ARE INVOLVED IN THE NEUROPROTECTIVE EFFECTS OF CINNAMON/CURCUMIN/TURMERIC SPICE BLEND IN AN IN VITRO MODEL OF ALZHEIMER’S DISEASE.

Alzheimer’s disease (AD) is a neurodegenerative disorder whose exact aetiology remains elusive, challenging the entire scientific community. However, it is acknowledged that AD is characterized by an increased deposition in the brain of β-amyloid (Aβ) protein, which triggers pro-inflammatory events in the surrounding nervous tissue. The aim of this study was to investigate the neuroprotective effects of a spice blend composed of an extract of cinnamon bark and two different turmeric root extracts (CCSB) in Aβ-exposed THP-1 cells, employed as a model of neuroinflammation. In abiotic ORAC assays, CCSB exhibited up to 3-fold greater reactive oxygen species (ROS) quenching ability than the standard Trolox. In THP-1 cells, CCSB also demonstrated antioxidant potential by reducing ROS, induced by the amyloid fragment by up to 39.7%. Furthermore, CCSB diminished the Aβ-stimulated secretion of the pro-inflammatory cytokines IL-1β and IL-6 by up to 24.9% and 43.4%, respectively, and their gene expression by up to 25.2% and 43.1%, respectively. The mechanism underlying this effect seems to involve the mitogen activated protein kinases (MAPKs) ERK, JNK and p38, whose phosphorylation was reduced by up to 51.5%, 73.7%, and 58.2%, respectively. In addition, phosphorylation of p65, one of the five components forming NF-κB, was reduced by up to 86.1%. Our data indicate that CCSB can counteract the neuroinflammation induced by Aβ-stimulation of THP-1 cells, thus targeting the events characterizing the early stages of AD. [ABSTRACT FROM AUTHOR]