The green tea polyphenol (−)-epigallocatechin gallate attenuates β-amyloid-induced neurotoxicity in cultured hippocampal neurons

@inproceedings{Choi2001TheGT,
  title={The green tea polyphenol (−)-epigallocatechin gallate attenuates β-amyloid-induced neurotoxicity in cultured hippocampal neurons},
  author={Young-Taeg Choi and Chul-Ho Jung and Seong-Ryong Lee and Jaehoon Bae and Won-Ki Baek and Min-ho Suh and Jonghan Park and Chan Woo Park and Seong-il Suh},
  year={2001}
}
Abstract Previous evidence has indicated that the neuronal toxicity of amyloid β (βA) protein is mediated through oxygen free radicals and can be attenuated by antioxidants and free radical scavengers. Recent studies have shown that green tea polyphenols reduced free radical-induced lipid peroxidation. The purpose of this study was to investigate whether (−)-epigallocatechin gallate (EGCG) would prevent or reduce the death of cultured hippocampal neuronal cells exposed to βA because EGCG has a… CONTINUE READING

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