Figure 1
From: The impact of capsaicinoids on APP processing in Alzheimer’s disease in SH-SY5Y cells
(a) Schematic illustration of amyloidogenic and non-amyloidogenic processing of the amyloid precursor protein (APP). (b) Chemical structures of capsaicin (8-methyl-N-vanillyl-6-nonenamide) and dihydrocapsaicin (8-methyl-N-vanillylnonanamide) with structural differences highlighted in red.
