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Objective: This study was carried out to investigate the effects of curcumin and resveratrol antioxidant enzymes in β-amyloid (Aβ)-induced in vitro Alzheimer's Disease (AD) cell model. Methods: In the study three groups were created; The control group consisted of U87 cell lines, the Aβ group in which the in vitro AH model was formed including 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 to evaluate the antioxidant status. Results: When cell viability was evaluated, it was determined that curcumin and resveratrol did not have cytotoxic effects. TAS levels were found to be statistically higher in the Aβ+ curcumin and resveratrol group compared to the Aβ group (p |
