Both intrinsic and extrinsic factors impact amyloid formation of food proteins. We here review
the impact of various conditions and food constituents on amyloid fibrillation of milk and …

Dye-binding assays, such as those utilizing Congo red and thioflavin T, are among the most
widely used tools to probe the aggregation of amyloidogenic biomolecules and for the …

Reaction with protein is the hallmark characteristic of high molecular weight polyphenolics
known as “tannins.” Many chemical and physical approaches have been used to …

In addition to amyloid cascade hypothesis, ferroptosis–a recently identified cell death
pathway associated with the accumulation of lipid hydroperoxides–was hypothesized as …

Many protein misfolding diseases, for example, Alzheimer's, Parkinson's and Huntington's,
are characterised by the accumulation of protein aggregates in an amyloid fibrillar form …

Alzheimer's disease (AD) is a complex and multifactorial neurodegenerative condition. The
complex pathology of this disease includes oxidative stress, metal deposition, formation of …

One of the most severe and incurable forms of neurodegeneration, Alzheimer's disease
(AD), is characterized in the brain by the accumulation of aggregated amyloid-β (Aβ) …

Alzheimer's disease is the most common neurodegenerative disease and is one of the main
causes of death in developed countries. Consumption of foods rich in polyphenolics is …

Amyloid fibril formation is associated with diseases such as Alzheimer's, Parkinson's, and
prion diseases. Inhibition of amyloid fibril formation by molecular chaperone proteins, such …

(−)-Epigallocatechin-3-gallate (EGCG), a food additive derived from green tea, has been
reported to effectively inhibit the fibrillation of many amyloid proteins, but not insulin. So …