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10.1016/j.biopha.2018.09.002 109 TakagiK.SaitoH.NabataH

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Kenjiro Ono et al., 2020, studied the impact of the polyphenolic acids 3-hydroxybenzoic acid (3-HBA), 3,4-dihydroxybenzoic acid (3,4-diHBA), and 3-hydroxyphenylacetic acid (3-HPPA) (derived from gut microbiota-based metabolism of dietary polyphenols) on the brain, and demonstrated their ability to inhibit S oligomerization and mediate aggregate S-induced neurotoxicity in vitro [255]