Figure 2.

Effects of non-oxidized and oxidized flavones on insulin aggregation kinetics (A) and relative ThT fluorescence intensity (B). Effect of oxidized flavones on Aβ₄₂ aggregation kinetics (C) and relative ThT fluorescence intensity (D). Error bars are for one standard deviation (n = 4). None of the non-oxidized flavones, except 56, inhibited insulin aggregation; after the oxidation, more than half of the flavones showed an inhibitory effect, with 31, 59, and 63 having the most significant impact. Oxidized flavones 22, 31, 52, and 59 increased the relative halftime of Aβ₄₂ the most, while 1, 30, 32, 37 did not affect the relative halftime nor the relative ThT fluorescence intensity.