Potent anti‐amyloidogenic and fibril‐destabilizing effects of polyphenols in vitro: implications for the prevention and therapeutics of Alzheimer's disease

By K. Ono, Y. Yoshiike, A. Takashima, K. Hasegawa, H. Naiki, M. Yamada. Journal of Neurochemistry, 2003

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A Review of the Antioxidant Mechanisms of Polyphenol Compounds Related to Iron Binding (2009, background): “Both green tea and wine polyphenols were shown to inhibit aggregation and accumulation of Ab fibrils [228], and to protect against Ab neurotoxicity [229], perhaps as an indirect result of their iron-chelation ability.”
Myricetin: A Dietary Molecule with Diverse Biological Activities (2016, background): “A second-mode of action that has been investigated widely is the ability of myricetin to block Alzheimer associated β-amyloid fibril formation [144].”
Inhibition of Amyloid Fibril Formation by Polyphenols: Structural Similarity and Aromatic Interactions as a Common Inhibition Mechanism (2006, background): “Quercetina (50) Morina (50) Myricetina (50, 54) Resveratrola (39, 46, 47, 68, 73, 74) RS-0406b 3,3¢-bis(3hydroxyphenyl)pyridazine-3,6diamine (53) Rosmarinic acidb (51) NDGAa (50, 51)”
Curcumin has potent anti‐amyloidogenic effects for Alzheimer's β‐amyloid fibrils in vitro (2004, background): “Very recently, we also showed that wine-related polyphenols, such as myricetin, dose-dependently inhibit formation and extension of fA and destabilize preformed fA s in vitro (Ono et al., 2003).”
A review on the dietary flavonoid kaempferol. (2011, background): “Other mechanisms, such as reduction in amyloid protein, may participate in the possible protective effect of kaempferol against Alzheimer's disease [279, 285-287].”