Pretreatment of the essential oil from the fruit of Pistacia lentiscus was reported to attenuate lipopolysaccharide-induced memory impairment in rats, decrease AChE activity and oxidative stress markers in brain tissue with the major components being 4-(3-[(2hydroxybenzoyl)amino] aniline)-4-oxobut-2-enoic acid, β-myrcene, 3-pentadecylphenol, P-tolyl ester, aminoformic acid, and β-sitosterol [187]. Here, ACHE is linked to memory impairment.