The effects ofQuercus brantiiacorn extract on hen egg‐white lysozyme amyloid formation and disassemble amyloid aggregates

Acorns as a Source of Valuable Compounds for Food and Medical Applications: A Review of Quercus Species Diversity and Laboratory Studies

“…The health-promoting properties of acorns are due to the presence of phytonutrients in them, among which the most important are phenolic compounds, triterpenes, sterols, tocopherols, and carotenoids [10,13]. Q. brantii extract from the seed hull with 70% ethanol mucoadhesive gel for the treatment of periodontitis antioxidant and antibacterial activity of polyphenols [125] water extract from acorns intraperitoneally administered at a single dose of 50 mg/kg-study on rats inhibition of hepatic enzymes (ALT, AST, ALP, and LDH)-prevents liver damage [121] hydroalcoholic extract from acorn internal fruit in vitro experiment inhibition of HEWL amyloid formation [127] acorn flour acorn muffins-oral administration in diet (10 g of acorn flour per day) reduction of glycated hemoglobin (HbA1c)-anti-diabetic activity of polyphenols [128] The high content of phenolic compounds is important for the health-promoting nature of acorns and products obtained from them. Şenol et al [123] and Gezici and Sekeroglu [131] indicated the relationship between the content of phenolic compounds in acorn extract and the inhibition of enzymes catalyzing the neurotransmitter degradation reaction: acetylcholinesterase (AChE) and butyrylcholinesterase (BChE).…”