Drinking coffee may lower risk of Alzheimer's, Parkinson's

Henrietta Strickland
November 8, 2018

Having a cup of black coffee about an hour before workout and your performance may improve by 11-12 percent.

"It's the first time anybody's investigated how phenylindanes interact with the proteins that are responsible for Alzheimer's and Parkinson's", said Dr. Ross Mancini. As a result, they have established for substances that trigger the development of neurodegenerative diseases that affect coffee is a strong roast and strong roast without the caffeine.

Coffee helps increase focus and mental alertness.

"Coffee consumption does seem to have some correlation to a decreased risk of developing Alzheimer's disease and Parkinson's disease", said Donald Weaver, Co-director at University Health Network's the Krembil Brain Institute in Toronto, Canada.

Researchers tested the effect of one type of coffee (Arabica), which was prepared from beans of different roasts: mild roast and strong roast strong roast without the caffeine.

If you enjoy coffee, you'll be pleased to know that your java habit may protect you from developing Alzheimer's and/or Parkinson's disease...

...

'But we wanted to investigate why that is - which compounds are involved and how they may impact age-related cognitive decline'.

COFFEE has always been believed to have certain health benefits.

Digging deeper into the chemical makeup of the beverage, the researchers discovered the properties of the compound phenylindane are what could be protecting coffee-drinkers from developing Alzheimer's and Parkinson's. Moderate coffee drinking may only help you stay alert.

Phenylindanes is the Key compound in coffee that had an anti-clumping effect on protein fragments beta amyloid and tau. Produced during the roasting process, the compound was found to prevent beta amyloid and tau - two proteins that are linked to the cognitive diseases - from spreading.

All the authors have considered the six components of coffee, among which were finlandei - antioxidants that appear only when roasting.

"So phenylindanes are a dual-inhibitor. If you have a complicated compound, it's nicer to grow it in a crop, harvest the crop, grind the crop out and extract it than try to make it", Dr Weaver said. However, the researchers said that they hope to continue investigating how the phenylindanes in coffee affect the human body.

Other reports by Click Lancashire

Discuss This Article

FOLLOW OUR NEWSPAPER