What foods are cholinesterase inhibitors?

October 7, 2025 •

4 min read

Research is actively investigating natural sources of cholinesterase inhibitors found in everyday foods, seeking potential alternatives or complements to current medications with fewer side effects. This exploration into what foods are cholinesterase inhibitors holds promise for future dietary strategies aimed at promoting brain health.

Quick Summary

Several everyday foods contain natural compounds, such as polyphenols and alkaloids, that exhibit cholinesterase-inhibiting properties. These include certain vegetables, berries, herbs, spices, and teas, which may support brain health. The potency and bioavailability of these compounds vary depending on the food source and preparation.

Key Points

Natural Sources: Cholinesterase inhibitors are naturally found in various foods, including vegetables, fruits, herbs, and teas.
Active Compounds: Polyphenols, alkaloids, and flavonoids are some of the active compounds in food that provide cholinesterase-inhibiting effects.
Cognitive Support: By inhibiting the breakdown of acetylcholine, these natural compounds may help support healthy nerve function and cognitive performance.
Not a Replacement for Medicine: The effects of food-derived inhibitors are generally mild and should not replace prescribed medication for conditions like Alzheimer's disease.
Ongoing Research: The bioavailability, optimal dietary levels, and long-term effects of food-derived cholinesterase inhibitors are still being actively researched.
Balanced Diet: A diet rich in a variety of these plant-based foods, such as berries and sage, contributes to overall health, including brain health.

Understanding Cholinesterase Inhibitors (ChEIs)

Cholinesterases are a family of enzymes responsible for breaking down acetylcholine, a crucial neurotransmitter for memory and muscle contraction. In conditions like Alzheimer's disease, a decline in acetylcholine levels is observed, leading to cognitive impairment. Pharmaceutical cholinesterase inhibitors are prescribed to block these enzymes, thereby increasing acetylcholine levels in the brain to improve nerve signaling. However, natural cholinesterase inhibitors present in food sources are also being studied for their potential, and often milder, effects on cognitive function and neuroprotection.

Vegetables Containing Natural Cholinesterase Inhibitors

Research has identified several vegetables that contain naturally occurring compounds with cholinesterase-inhibiting properties. These effects are primarily observed in laboratory studies on isolated extracts, with the impact of regular dietary intake still an active area of research.

Potatoes: Glycoalkaloids like $\alpha$-solanine and $\alpha$-chaconine are naturally found in potatoes and have been shown to inhibit both acetylcholinesterase (AChE) and butyrylcholinesterase (BChE). The concentration of these compounds can be higher in the peel and in potatoes that have turned green.
Eggplant and Tomatoes: Belonging to the same Solanaceae family as potatoes, eggplants and tomatoes also contain solanaceous glycoalkaloids that have cholinesterase-inhibiting effects.
Onions and Garlic: Both onions and garlic have demonstrated anti-cholinesterase activity in some studies, often linked to their rich content of bioactive sulfur compounds and flavonoids.
Cabbage and Broccoli: These cruciferous vegetables are noted to possess moderate cholinesterase-inhibiting properties.

Fruits and Berries with ChEI Properties

Berries, in particular, are rich in polyphenols and antioxidants, which contribute to their potent effects in various studies.

Bilberries: Extracts from bilberry fruit have been confirmed as a source of cholinesterase inhibitors, with activity linked to derivatives of chlorogenic and benzoic acids.
Blueberries: Studies have shown that blueberry extracts can inhibit both AChE and BChE activity in a dose-dependent manner. These effects may contribute to their observed neuroprotective benefits.
Grapes: The skin of grapes contains anthocyanins that have demonstrated cholinesterase inhibitory activity.
Other Fruits: Research has also detected anti-cholinesterase activity in extracts from apples, plums, bananas, and hawthorn fruit.

Herbs, Spices, and Teas

Certain herbs, spices, and teas, many used in traditional medicine, contain active compounds known for their neuroprotective and cholinesterase-inhibiting effects.

Sage (Salvia officinalis): Sage extracts have long been investigated for their potential cognitive-enhancing properties, with multiple studies confirming their potent AChE inhibitory activity.
Curcumin (from Turmeric): The active compound in turmeric, curcumin, has been reported to possess anti-cholinesterase activity, along with anti-inflammatory and anti-amyloidogenic properties.
Green Tea: The main phenolic compound in green tea, epigallocatechin-3-gallate (EGCG), has been suggested to act on the brain and may have cholinesterase-inhibiting effects.
Basil: Extracts from basil have been shown to effectively inhibit both AChE and BChE activity.
Honey: Some varieties of honey, such as buckwheat honey, have demonstrated cholinesterase-inhibiting properties in laboratory studies.

How Dietary Cholinesterase Inhibitors Work

Natural ChEIs work by interfering with the action of the cholinesterase enzymes, preventing them from breaking down acetylcholine. This leads to a temporary increase in the concentration of acetylcholine at the synapses, potentially improving nerve signal transmission. The efficacy and mechanism of action vary significantly among different compounds and food types.

Flavonoids: Many plant-based ChEIs, including those found in berries and tea, are flavonoids. These compounds can bind to the cholinesterase enzyme, inhibiting its function.
Alkaloids: Some of the most potent plant-derived ChEIs, such as the glycoalkaloids in potatoes, are alkaloids. Huperzine A, a well-known ChEI, is an alkaloid isolated from a plant.
Polyphenols: Found widely in plants, polyphenols are another class of compounds that exhibit cholinesterase-inhibiting properties.

Comparison of Food-Derived Cholinesterase Inhibitors


Food Source	Primary Active Compounds	Primary Enzyme(s) Inhibited	Key Benefit/Note
Potatoes	Solanaceous Glycoalkaloids ($\alpha$-solanine)	AChE and BChE	Highest concentration in peel and green parts
Bilberries/Blueberries	Polyphenols, Chlorogenic Acid, Benzoic Acids	AChE and BChE	Also provide strong antioxidant effects
Green Tea	Epigallocatechin-3-gallate (EGCG)	AChE	Well-studied for overall cognitive benefits
Sage	Polyphenols, Terpenoids	AChE and BChE	Traditional remedy for memory issues
Turmeric	Curcumin	AChE	Known for anti-inflammatory properties
Basil	Polyphenols, Terpenoids	AChE and BChE	Potent inhibition shown in lab settings

Considerations and Limitations

While dietary sources of cholinesterase inhibitors offer a promising area of research, several factors should be considered. The inhibitory effects observed in controlled lab experiments using concentrated extracts do not necessarily translate to the same potency or effect in a living human consuming normal quantities of food. Additionally, the bioavailability of these compounds—that is, how well they are absorbed and used by the body—can be limited, especially concerning their ability to cross the blood-brain barrier. Cooking methods can also impact the concentration and activity of these delicate compounds. As such, these foods should be viewed as part of a healthy, balanced diet supportive of overall brain function, not as a replacement for medically prescribed treatments.

Conclusion

Many common foods, including berries, teas, herbs like sage, and certain vegetables, contain natural compounds that function as cholinesterase inhibitors in laboratory settings. These natural inhibitors are a subject of ongoing scientific investigation for their potential benefits in supporting cognitive health and offering alternatives or supplements to synthetic drugs used for conditions like Alzheimer's. While promising, it is crucial to recognize that the effects from dietary consumption differ from those of concentrated pharmaceutical preparations, and further research is needed to fully understand their role in human health. Incorporating a varied diet rich in these plant-based foods is a positive step towards promoting general well-being.

Important Disclaimer

It is essential to consult a healthcare professional before making any significant dietary changes, especially if you have a medical condition or are taking medication. Dietary intake of these foods is not a substitute for professional medical advice or treatment.

Food-derived Acetylcholinesterase Inhibitors as Potential Agents...

Frequently Asked Questions

A cholinesterase inhibitor is a substance that blocks or slows down the activity of cholinesterase enzymes, which are responsible for breaking down the neurotransmitter acetylcholine. By inhibiting this breakdown, it increases the levels of acetylcholine in the nervous system.

While natural inhibitors are being researched for their potential benefits, they are not a substitute for medically approved treatments for Alzheimer's disease. The potency and bioavailability differ significantly from concentrated pharmaceutical drugs.

Yes, processing and cooking methods can affect the concentration and activity of heat-sensitive bioactive compounds in food. Some compounds might be reduced or altered, while others may remain stable.

Consuming a balanced diet does not typically result in toxic levels of these compounds. However, glycoalkaloids in the Solanaceae family (potatoes, tomatoes, eggplant) can be toxic in very high doses, though dietary intake usually poses no risk. Greening in potatoes can indicate higher levels of these compounds.

For most people consuming a regular, balanced diet, the levels of natural cholinesterase inhibitors in food are safe. It is always wise to consult a doctor, especially if you have pre-existing health conditions or are taking medications.

Acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) are two types of cholinesterase. AChE is primarily found in the central nervous system, while BChE is more abundant in the periphery, though it also has a role in the brain. Some inhibitors, both natural and synthetic, affect one or both enzymes.

Potency varies greatly and depends on the specific compound and concentration. For example, laboratory studies show that bilberry and blueberry extracts, rich in polyphenols, demonstrate strong anticholinesterase effects. Similarly, some herbs like sage show significant activity.