“…While the peak forces for kaempferol, quercetin, dihydromyricetin, baicalin, curcumin, rutin, EGCG, and gossypol were 66.60 ± 0.64, 61.87 ± 4.50, 61.92 ± 1.71, 54.86 ± 1.29, 57.28 ± 1.19, 47.66 ± 0.86, 53.06 ± 0.57, and 58.59 ± 4.86 pN, respectively. These data are in the same strength as the interactions between amyloidogenic proteins [ 30 ] or redox proteins [ 31 ] and lower than the enzyme–coenzyme complexes [ 32 ], which is to be expected. Obviously, the addition of polyphenols resulted in decreases of 6.66%, 13.29%, 13.22%, 23.11%, 19.72%, 33.20%, 25.72%, and 17.88%, respectively.…”