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. 2020 Jun 8;10:9164. doi: 10.1038/s41598-020-66009-6

Figure 1.

Figure 1

(a) Schematic illustration of amyloidogenic and non-amyloidogenic processing of the amyloid precursor protein (APP). (b) Chemical structures of capsaicin (8-methyl-N-vanillyl-6-nonenamide) and dihydrocapsaicin (8-methyl-N-vanillylnonanamide) with structural differences highlighted in red.