Figure 2.

Berry ACEs were evaluated for their inhibitory effects on the fibrillation of Aβ by the ThT assay. The berry ACEs were tested in a thermal-induced Aβ fibrillation model at concentrations of 100 μg/mL (A) and 400 μg/mL (B) and in a MGO-induced Aβ fibrillation model at concentrations of 100 μg/mL (C) and 400 μg/mL (D) The Aβ solutions were incubated at 37 °C for 72 h. Resveratrol (RESV; 100 μg/mL) and aminoguanidine (AG; 100 μg/mL) were used as positive controls in the thermal-induced and MGO-induced Aβ fibrillation assays, respectively. Data are presented as means ± SDs of three independent experiments. Statistical significance was reported as the following: p ≤ 0.0001 as ****, as compared to the control group.