Dementia linked with cognitive impairments is the most prominent indication of Alzheimer's disease (AD). In the current investigation, we have examined the streptozotocin‐ (STZ) induced cellular toxicity in mouse neuroblastoma (N2A) cells, and Zn with the high‐fat diet‐ (HFD) induced neurotoxicity in mouse brain. These cells and animals were pretreated with apple cider vinegar (ACV), Chrysin, and Rivastigmine to examine their protection against cellular toxicity and neurotoxicity. Experiments have affirmed that pretreatment of ACV, Chrysin, and Rivastigmine has displayed protective outcomes in MTT reduction, tau phosphorylation, amyloid aggregation, attenuated memory impairment as well as oxidative stress, and protected cholinergic hippocampal neurons from degeneration. ACV showed better antioxidant and neuroprotection potential as compared with Chrysin and Rivastigmine. So the existence of excitatory/inhibitory enzymatic activity and higher antioxidant potential indicate that ACV, as a food beverage in a regular diet, could be promising and effective against neurological complications such as AD.

中文翻译：

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苹果醋对神经系统并发症的改善作用（通过调节氧化应激标志物）

与认知障碍有关的痴呆症是阿尔茨海默氏病（AD）的最主要表现。在当前的研究中，我们研究了链脲佐菌素（STZ）对小鼠神经母细胞瘤（N2A）细胞的细胞毒性，以及锌与高脂饮食（HFD）对小鼠脑的神经毒性。这些细胞和动物用苹果醋（ACV），Chrysin和Rivastigmine预处理，以检查其对细胞毒性和神经毒性的保护作用。实验证实，ACV，Chrysin和Rivastigmine的预处理在MTT降低，tau磷酸化，淀粉样蛋白聚集，记忆力减退以及氧化应激方面显示出保护性结果，并保护了胆碱能海马神经元免于变性。与Chrysin和Rivastigmine相比，ACV具有更好的抗氧化和神经保护作用。因此，兴奋性/抑制性酶活性和较高的抗氧化能力的存在表明，ACV作为常规饮食中的食品饮料，有望对付诸如AD等神经系统并发症。