This work investigates by biochemical, biophysical and MD techniques the opposite anti-amyloid properties of resveratrol and rosmarinic acid on the aggregation of hen egg white lysozyme (HEWL). Differences in association energy and contact maps were found that explain the different behaviours.
The formation of amyloid plaques is being intensively studied, as this process underlies severe human diseases, including Alzheimer's disease, and the exact mechanism of this specific aggregation has not been resolved yet.