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According to a new study, about 500 billion cups of coffee are consumed each year in the world. The findings of the study are published in the journal Journal of the Frontiers in Neuroscience
"It seems that coffee consumption is associated with a reduced risk of developing Alzheimer's and Parkinson's disease," said Dr. Donald Weaver, a researcher. "But we wanted to explore why it is – what kind of connections are involved and how they can affect the age-related cognitive decline."
The research team chose to explore three different types of coffee – light roast, dark roasting coffee and a dark caffeine oven.
"In our initial experimental experiments, both had the same effect as caffeine and de-caffeine dark brown," said researcher Ross Dr Mancini. "So, we already found out that its protective effect can not be caused by caffeine."
Dr Mancini then identified a compound group known as phenylindan as a result of the preparation of a coffee bean roast. Phenylindane is unique in that it is the only study of the substance that prevents or is likely to inhibit both beta-amyloid and you, which are two protein fragments that are found in Alzheimer's and Parkinson's disease, from stomping. "So phenylindan is a dual inhibitor. Very interesting, we did not expect it," said Dr Weaver.
As baking leads to larger amounts of phenylindan, dark roasted coffee appears to be more protective than light caramel.
"For the first time ever, someone has studied how phenylindans interact with proteins that are responsible for Alzheimer's and Parkinson's disease," said Dr. Mancini "The next step would be to investigate how beneficial these compounds are, and whether they are able to enter the bloodstream or cross the blood-brain barrier."
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