Figure 1.
Effect of the resveratrol and extracts of the grape skin and grape seed on Aβ(1–42) fibrils content as monitored by Thioflavin T fluorescence. The Aβ(1–42) concentration was 25 μM, and the resveratrol and extracts concentration was 40 μM. The samples were incubated at 37 °C for 10 days in PBS buffer.
