Background: The anthocyanins-rich herbal tea has been developed from corn cob based on the memory enhancing effect of anthocyanins. We hypothesized that the product should improve memory function. However, no supported evidence concerning the health benefit and possible underlying effect of the developed product is available.

Objective: To determine the effect of an anthocyanins-rich corn derived herbal tea on spatial memory and to explore the possible underlying mechanisms by focusing on the roles of oxidative stress status and the functions of cholinergic and monoaminergic systems in hippocampus.

Materials and Methods: Male Wistar rats, weighing 250-300 g, were orally given herbal tea from cob of purple corn (Zea mays) at doses of 14, 28 and 56 mg/kg BW once daily for 28 days. All rats were determined spatial memory after the single administration and every 7 days throughout an experimental period. The oxidative stress status indices including MDA level and the activities of SOD, CAT and GSH-Px in hippocampus were assessed at the end of study. The activities of AChE and MAO in the mentioned area were also determined.

Results: The medium and low doses of the developed tea improved spatial memory and suppressed AChE and MAO activities in hippocampus. The decreased MDA level was also observed in rats treated with the medium dose of corn cob herbal tea. However, no significant changes of SOD, CAT and GSH-Px activities were observed.

Conclusion: Corn cob herbal tea shows the memory enhancing effect. The mechanism occurs partly via the suppression of AChE and MAO. Therefore, it shows the potential to serve as cognitive enhancing tea. However, the clinical trial study and subchronic toxicity test are essential to confirm the benefit and consumption safety. 

Keywords: Zea mays, anthocyanins, memory, oxidative stress, cholinergic, monoaminergic