Passion fruit seed extract protects beta-amyloid-induced neuronal cell death in a differentiated human neuroblastoma SH-SY5Y cell model was written by Sato, Akira;Tagai, Nozomi;Ogino, Yoko;Uozumi, Haruka;Kawakami, Shinpei;Yamamoto, Takayuki;Tanuma, Sei-ichi;Maruki-Uchida, Hiroko;Mori, Sadao;Morita, Minoru. And the article was included in Food Science & Nutrition (Hoboken, NJ, United States) in 2022.Quality Control of (E)-4-(3,5-Dihydroxystyryl)benzene-1,2-diol This article mentions the following:
Alzheimers disease (AD) is a progressive neurodegenerative disease with accompanying perceptive disorder. We previously reported that decreasing levels of brain-derived neurotrophic factor (BDNF) promoted beta-amyloid (Aβ)-induced neuronal cell death in neuron-like differentiated SH-SY5Y (ndSH-SY5Y) human neuroblastoma cells in an AD mimic cell model. We investigated the neuroprotective effects of passion fruit seed extract (PFSE) and one of the main stilbene compounds, piceatannol, in an AD cell model using ndSH-SY5Y cells. Both PFSE and piceatannol were found to protect Aβ-induced neurite fragmentation in the cell model (protection efficacy; 34in PFSE and 36in piceatannol). In addition, both PFSE and piceatannol suppress Aβ-induced neuronal cell death in the cell model (inhibitory effect; 27in PFSE and 32in piceatannol). Our study is the first to report that piceatannol-rich PFSE can repress Aβ-induced neuronal cell death by protecting against neurite fragmentation in the AD human cell model. These findings suggest that piceatannol-rich PFSE can be considered a potentially neuroprotective functional food for both prevention and treatment of AD. In the experiment, the researchers used many compounds, for example, (E)-4-(3,5-Dihydroxystyryl)benzene-1,2-diol (cas: 10083-24-6Quality Control of (E)-4-(3,5-Dihydroxystyryl)benzene-1,2-diol).
(E)-4-(3,5-Dihydroxystyryl)benzene-1,2-diol (cas: 10083-24-6) belongs to alcohols. Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. The most common reactions of alcohols can be classified as oxidation, dehydration, substitution, esterification, and reactions of alkoxides.Quality Control of (E)-4-(3,5-Dihydroxystyryl)benzene-1,2-diol
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Alcohol – Wikipedia,
Alcohols – Chemistry LibreTexts