Indeed, the antioxidant activity of all dietary factors tested in this work has been demonstrated in different cellular and animal models of neurodegenerative conditions linked to oxidative stress, such as those involved in AD (Aβ and tau toxicity), PD (α-synuclein, 6-hydroxydopamine and MPTP), MS, and ischemia (oxygen-glucose-deprivation) [41, 42, 44, 47]. The gene discussed is MAPT; the disease is Alzheimer disease.