Total scale analysis of organic acids and their role to mitigate Alzheimer's disease

• Organic acids are acid in nature. • Dietary organic acids have no risk factors. • Organic acids have antimicrobial activity. • They attenuate Alzheimer disease via antioxidant activity to affect the amyloid aggregation pathway. Organic acids are specific groups of chemicals that contain COOH in their structures. They have properties of weakly acidic nature and dissolves completely into protons when present in aqueous solutions. In biological systems, organic acids are involved in various activities such as important intermediates in various metabolic cycles, antimicrobial compounds, and prediction of maturity indices. Due to these properties, organic acids are important phytochemicals that have a wide range of commercial applications like animal feeds utilization, improve plant quality, bactericidal and bacteriostatic potential, as well as in the pharmaceutical industry for numerous preparations. In pharmacokinetics, organic acids are primarily involved in the absorption of pH-dependent drugs. Different techniques have been employed for the extraction, purification, and quantification of organic acids. Among them, microwave-assisted extractions (MAE) and ultrasound-assisted extractions (UAE) are the chiefly used techniques where MAE is one of the most valuable methods for isolating different compounds from plant materials for industrial and analytical purposes. Moreover, bioactive chemicals such as natural organic acid from plants and other sources are important and referred as "lifespan essential"since they havea beneficial effect on healthy aging and Alzheimer's disease (AD). Therefore, dietary organic acids and avoiding risk factors, will reduce the risk of neurodegenerative diseases such as AD and increase a healthy lifespan. Thus, the present study aimed to understand the phytochemistry, biological activities, industrial applications, possible interaction with other drugs/foods supplements,techniques of extraction, purification and fractionation, techniques of identification and quantification, the effect of food processing,and molecular mechanisms of organic acid to attenuate AD.