Protein Folding and Aggregation into Amyloid: The Interference by Natural Phenolic Compounds
Abstract
:1. Introduction
2. Amyloid Aggregation: Overview and Mechanisms
3. Amyloid Aggregates: Mechanisms of Cytotoxicity
4. Amyloid Aggregation Inhibitors: An Overview
5. The Anti-Amyloid Properties of Natural Phenols and Polyphenols
5.1. Curcumin
5.2. Epigallocatechin-Gallate
5.3. Resveratrol
5.4. Quercetin and Myricetin
5.5. Olive Oil Phenols
5.6. Other Phenols
6. Conclusions
Acknowledgments
Conflict of Interest
References
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Stefani, M.; Rigacci, S. Protein Folding and Aggregation into Amyloid: The Interference by Natural Phenolic Compounds. Int. J. Mol. Sci. 2013, 14, 12411-12457. https://doi.org/10.3390/ijms140612411
Stefani M, Rigacci S. Protein Folding and Aggregation into Amyloid: The Interference by Natural Phenolic Compounds. International Journal of Molecular Sciences. 2013; 14(6):12411-12457. https://doi.org/10.3390/ijms140612411
Chicago/Turabian StyleStefani, Massimo, and Stefania Rigacci. 2013. "Protein Folding and Aggregation into Amyloid: The Interference by Natural Phenolic Compounds" International Journal of Molecular Sciences 14, no. 6: 12411-12457. https://doi.org/10.3390/ijms140612411
APA StyleStefani, M., & Rigacci, S. (2013). Protein Folding and Aggregation into Amyloid: The Interference by Natural Phenolic Compounds. International Journal of Molecular Sciences, 14(6), 12411-12457. https://doi.org/10.3390/ijms140612411