the effect of red lentil hydroalcoholic extract on retention and retrieval of memory in young and aged mice

conclusions it can be concluded that the devisable memory-enhancing effects of red lentil (lens culinaris) are due to the antioxidant activity of its flavonoid, tannins, and terpenoids. background since ancient times, people have believed that certain foods or plants can affect learning and memory potency in humans. the consumption of food and beverages rich in flavonoid compounds has been proposed as a way to restrict the neuro-degeneration associated with many neurological complications and to reverse or prevent deterioration in cognitive performance. results our findings demonstrated where applying both 400 mg/kg and 800 mg/kg of rle significantly increased (the latency time increased about 2- and 3-fold respectively in comparison with the control group) retention and retrieval (at least 7-fold compared to the control group) of the memory of young (p < 0.05) and aged (p < 0.01) mice. objectives in the present study, we have attempted to show the effect of red lentil extract (rle), an edible legume with a high quantity of flavonoid, on retrieval and retention of memory in young and aged animals with the use of a passive avoidance apparatus. materials and methods for the experiments, after coding, the animals (128 total) were weighted and classified into different groups as follows: group 1 as a control received only electric shock, while group 2 as a blank received electric shock plus normal saline (1 ml/100 g). the test groups (groups 3 and 4) received electric shock plus 400 and 800 mg/kg ip. rle, respectively. the delay in leaving the platform of avoidance apparatus was measured for both retrieval and retention tests of memory in all groups, whereas experiments were conducted on two age levels - young and aged mice. in the test of retention after getting electric shock, rle immediately, whereas in the test of retrieval 23.5 hours after the shock was administered.