The Canadian scientific team found that specific routine substances have been shown to delay the development of Alzheimer's and Parkinson's disease during coffee roasting.
ScienceDaily reports that a group of scientists from the University of Toronto and the Crimpell Research Institute has studied three different types of coffee, namely: light baking, well baked with caffeine and decaffeinated sauces. Scientists have found that the latter two types of delayed cognitive impairment associated with aging, usually associated with Alzheimer's and Parkinson's disease. This means that the positive effect of coffee is not caffeine, but another compound that occurs during the baking process.
After performing the necessary analysis, it was found that this compound is phenylindan, an antioxidant, which prevents the formation of so-called amyloid plates – a dementia-producing neurotransmitter.
Phenilindane is a unique compound, because it is the only one discovered in this study, according to Donald Weaver, that it inhibits the accumulation of beta-amyloid and protein that causes Alzheimer's and Parkinson's disease.