Figure 1.

Neuroprotective effects of phenolic acids (A–F) and aroma compounds (G,H) against SIN-1-induced damage in SH-SY5Y cells. Following pretreatment with wine compounds (0.1–10 μM) or media (control) for 18 h, cells were exposed to SIN-1 (1 mM) for 0–15 h, before assessment of viability (%) by MTT assay. Results are expressed as means of three independent experiments ± SEM. *p < 0.05, **p < 0.01, ***p < 0.001 indicate values significantly different from SIN-1 group as analyzed by one-way ANOVA followed by Dunnett comparison test.