Inhibition of Protein Aggregation by Several Antioxidants

Figure 8

TEM data collected at the plateau of the reactions of amyloid fibril formation by stefin B in the presence and absence of polyphenols. Controls (a), (b), and (c) show stB in (a) water, (b) in 1% DMSO, and (c) in 1% ethanol in comparison to 50 μM concentrations of (d) resveratrol, (e) quercetin, and (f) curcumin.

(a)

(b)

(c)

(d)

(e)

(f)