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Ye, J., Meng, X., Yan, C. and Wang, C. (2010) Effect of Purple Sweet Potato Anthocyanins on Beta-Amyloid-Mediated PC-12 Cells Death by Inhibition of Oxidative Stress. Neurochemical Research, 35, 357-365.
https://doi.org/10.1007/s11064-009-0063-0

has been cited by the following article:

• TITLE: Protective Effect of an Anthocyanin on Alzheimer’s Disease

  AUTHORS: Alya Al-Furaydi, Noorah Saleh Al-Sowayan

  KEYWORDS: Anthocyanins, Oxidative Stress, Microglia Activation, NF-κB

  JOURNAL NAME: Advances in Bioscience and Biotechnology, Vol.14 No.12, December 21, 2023

  ABSTRACT: Alzheimer’s, characterized by β-amyloid accumulation and tau hyperphosphorylation, is linked to inflammation, oxidative stress, and microglial activation, suggesting potential protective strategies. Studies have shown that natural polyphenolic anthocyanin components found in berries, such as cyanidin, can inhibit amyloid filament formation and modulate Alzheimer’s disease are polyphenolic flavonoids, which are responsible for red, purple, and blue colors in various fruits, such as red cabbage and most berries. Here, we reviewed the protective effects of anthocyanins. It has anti-inflammatory and antioxidant properties, reduces NF-κB, and affects inflammatory signaling pathways. They also improve cognitive function, making them a potential protective strategy against AD.