MAPT and Alzheimer disease: Since most of the phenolic ingredients, with the exception of chlorogenic acid, influence the pathology of Alzheimer’s disease by reducing amyloid plaques, and naringenin, quercetin, naringin, ellagic acid, and caffeic acid also reduce tau protein level, when the phenolic components are tested, we believe they will show similar potential in post-ischemic neurodegeneration as the Alzheimer’s disease proteinopathy [54].