35th Annual Student Research Conference
Potential of Polyphenols in the Prevention of Alzheimer's Disease
Kathleen G. Love* and Farida A. Elkadi
Dr. Brittany Hagenhoff , Faculty Mentor
Little exists in preventative care and treatment for Alzheimer’s disease (AD), a neurodegenerative disease of the brain. One in three senior citizens will develop AD, making it the third leading cause of death in the U.S. Polyphenols, a class of antioxidants found in foods, have been shown to prevent the aggregation of the Amyloid-β protein into plaques which are known to cause AD. In this study, Amyloid-β (1-40) was prepared at physiological conditions and combined with polyphenols (Resveratrol, Piceatnol, Diethylstilbestrol, and Pterostilbene) and monitored for 14 days. With the addition of Thioflavin T (ThT), we analyze the fluorescence and monitor the aggregation of the peptide. The polyphenol treated solutions show a delay and/or complete prevention of the aggregation suggesting a therapeutic effect. These findings support the need for further research into the effect of polyphenols on the prevention of Alzheimer's, and how it could be applied medicinally.
Keywords: Polyphenol, Alzheimer's , Amyloid-beta, Analytical Chemistry , UV-Vis , Fluorometry , Aggregation
Topic(s):Biochemistry and Molecular Biology
Presentation Type: Oral Presentation
Session: 105-2
Location: MG 2001
Time: 8:45