The clinical efficacy of Olibanum gum chewing in patients with Mild-to-Moderate Alzheimer disease: A randomized Parallel-Design controlled trial.

Fereshteh Ghorat, Mahdi Sepidarkish, Farzaneh Saadattalab, Maedeh Rezghi, Shamim Shahrestani, Maryam Gholamalizadeh, Saeid Doaei

Journal: Neuropsychopharmacology reports 2024;44(1):109-114

PMID: 38069542

Abstract

BACKGROUND

Alzheimer's disease is a common neurodegenerative disorder in elderly with progressive decline in cognitive functions. This study aimed to investigate the possible memory-improving effects of Olibanum on patients with Alzheimer's disease.

RESEARCH DESIGN AND METHOD

This double-blind, randomized clinical trial was carried out on 72 participants aged 50-75 years. The intervention group (n = 36) received 1.6 g/day of olibanum chewing gum for 18 weeks. The placebo group (n = 36) received chewing gum without olibanum. Neuropsychological assessments were performed at baseline, every 4 weeks, and after 18 weeks of the intervention.

RESULTS

There was no significant difference between (MD: 0.84, 95%CI: -1.10 to 2.78, p = 0.392) at baseline. Both groups had linear improvements over time. There was no significant difference between two groups regarding the improvements after the intervention (F = 0.157, p = 0.693). There were no significant differences between the groups for MMSE score (Mini-Mental State Examination) after the intervention (F = 0.141, p = 0.708).

CONCLUSIONS

This study revealed that 18 weeks of gum chewing with Olibanum did not change the neuropsychological status. More clinical studies are needed to confirm these findings.

© 2023 The Authors. Neuropsychopharmacology Reports published by John Wiley & Sons Australia, Ltd on behalf of The Japanese Society of Neuropsychopharmacology.

Address: Non-Communicable Diseases Research Center, Sabzevar University of Medical Sciences, Sabzevar, Iran.; Department of Biostatistics and Epidemiology, School of Public Health, Babol University of Medical Sciences, Babol, Iran.; Babol University of Medical Sciences, Babol, Iran.; Student Research Committee, Sabzevar University of Medical Sciences, Sabzevar, Iran.; Cancer Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran.; Department of Community Nutrition, Faculty of Nutrition and Food Technology, National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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