Figure 5

Influence of capsaicinoids on cholesterol levels and cation channels. (a) Cholesterol levels after capsaicinoid incubation in SH-SY5Y APP⁶⁹⁵ cells (n ≥ 3). (b) Effect of Ruthenium Red and capsaicin on Aβ protein levels in SH-SY5Y APP⁶⁹⁵ cells (n = 3). Error bars represent the standard error of the mean. Asterisks show the statistical significance calculated by unpaired Student’s t test or ANOVA (*p ≤ 0.05; **p ≤ 0.01; ***p ≤ 0.001).