The green tea polyphenol (-)-epigallocatechin-3-gallate inhibits amyloid-β evoked fibril formation and neuronal cell death in vitro

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1729-1736

  Harvey, B S ^a   Musgrave, I F ^a   Ohlsson, K S ^b   Fransson, A ^b   Smid, S D ^a  

^a UNIVERSITY OF ADELAIDE   (Australia)

^b UNIVERSITY OF GOTHENBURG   (Sweden)

Author keywords

( ) Epigallocatechin 3 gallate; Amyloid ; Cyanidin rutinoside; Grape skin extract; Oxidative stress; Polyphenols; Resveratrol

Indexed keywords

CYANIDIN; EPIGALLOCATECHIN-3-GALLATE; GRAPE SKIN; POLYPHENOLS; RESVERATROL;

CELL DEATH; FRUITS; PHENOLS; TOXICITY;

GLYCOPROTEINS;

AMYLOID BETA PROTEIN; ANTIOXIDANT; CYANIDIN RUTINOSIDE; EPIGALLOCATECHIN GALLATE; GRAPE SKIN EXTRACT; HYDROGEN PEROXIDE; PLANT EXTRACT; RESVERATROL; RUTOSIDE; TERT BUTYL HYDROPEROXIDE; UNCLASSIFIED DRUG;

ANIMAL CELL; ANIMAL CELL CULTURE; ANTIOXIDANT ACTIVITY; ARTICLE; CELL PROTECTION; CELL VIABILITY; CONCENTRATION RESPONSE; FIBER; IN VITRO STUDY; NERVE CELL NECROSIS; NEUROPROTECTION; NEUROTOXICITY; NONHUMAN; RAT; TEA; TRANSMISSION ELECTRON MICROSCOPY;

VITACEAE;

EID: 80051796809     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.06.040     Document Type: Article

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