In vitro evaluation of the protective effects of Curcumin and Resveratrol against U87 Cells Induced by Beta-Amyloid

Objective: In this study we aimed to investigate the effects of curcumin and resveratrol antioxidant enzymes in β-amyloid (Aβ)-induced in vitro Alzheimer's Disease (AD) cell model. Materials and Methods: Three groups were created in this study; The control group consisted of U87 cells, the Aβ group which was the in vitro AD model formed from the β-amyloid-induced U-87 cell lines, and the Aβ+ Curcumin+ Resveratrol group by adding curcumin and resveratrol to the Aβ group. Cell viability in groups was evaluated with the 3-(4,5-dimethylthiazol-2-yl)-2, 5-diphenyltetrazolium bromide (MTT) test. Total Antioxidant Level (TAS), Superoxide dismutase (SOD), Total Oxidant Level (TOS), and Catalase (CAT) enzyme levels, results were analyzed in order to evaluate the antioxidant levels.Results: When cell viability was evaluated, it was determined that curcumin and resveratrol did not have cytotoxic effects. TAS levels were statistically higher in the Aβ+ curcumin and resveratrol group compared to the Aβ group (p<0.05) and TOS levels were found to be significantly low in the Aβ+ curcumin and resveratrol group compared to the Aβ group (p<0.05). However, when compared to the control group, CAT and SOD enzyme levels were statistically and significantly low in the Aß group. In contrast, these enzyme levels were found significantly higher in the Aβ+ curcumin and resveratrol group in comparison with the Aß group (p<0.05).Conclusion: In conclusion, it has been shown that curcumin and resveratrol support antioxidant activity.