Natural polyphenols are major constituents of plant foods and herbs. Numerous studies
have demonstrated that natural polyphenols inhibited amyloid formation and destabilized …

An increasing number of studies conducted under in vitro and in vivo conditions, have
concluded that polyphenols, compounds frequently occurring in many herbs with antioxidant …

Green tea polyphenols (GTPs) are found to be potent inhibitors of amyloid fibril formation.
We report the effective inhibitory property of (−)-epicatechin gallate (ECG) during the alkali …

Amyloidosis is primarily characterized by the deposition of misfolded protein aggregates.
Although the natural polyphenols have long been known as effective amyloid inhibitors, the …

In the present study, we have investigated the effects of protein concentration and stirring on
the in vitro assembly of Hen Egg White Lysozyme (HEWL), particularly with regard to the …

The influence of 12 food-derived phenolic compounds on islet amyloid polypeptide (IAPP)
fibrillation was investigated. Results from thioflavin T assay demonstrated that gallic acid …

Epigallocatechin gallate (EGCG), the most abundant flavanoid in green tea, is currently
being evaluated in the clinic due to its benefits in the treatment of amyloid disorders. Its anti …

At least twenty human proteins can fold abnormally to form pathological deposits that are
associated with several degenerative diseases. Despite extensive investigation on amyloid …

Amyloidoses represent a group of pathological conditions characterized by amyloid fibrils
accumulating in the form of deposits in intra-or extracellular space, leading to tissue …

Myricetin is a natural flavonol found in many grapes, berries, fruits, vegetables, and herbs as
well as other plants. Recent studies have identified potential antiamyloidogenic activity for …