Coffee affects the risk of Alzheimer’s and Parkinson’s depending on the roasting

In Canada, scientists from the Research Institute of Brambila came to the conclusion that coffee can affect the risk of development of Alzheimer’s and Parkinson’s depending on the roasting of his beans. The data obtained in the study of canadian experts has published the journal Frontiers in Neuroscience.

Drinking coffee reduces the risk of development of Alzheimer’s and Parkinson’s. However, as demonstrated in this study, the protective effect has not caffeine, and a substance contained in coffee. Canadian scientists came to the conclusion that this saving element is formed during the roasting process.

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. 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.

According to scientists, during roasting coffee beans are released antioxidant substances phenylindane. The researchers believe that these coffee antioxidants protect against the development of Alzheimer’s and Parkinson’s, because they have the potential to inhibit proteins beta-amyloid and Tau proteins that accumulate in the brain and cause damage, leading to the development of dangerous diseases.

Scientists say that this is the first study that examined the interaction between phenylindane and proteins contributing to Alzheimer’s and Parkinson’s. Now researchers have to figure out how easily these antioxidants from a well-roasted coffee beans is able to enter the bloodstream and cross the blood-brain barrier to enter the brain and deactivate it threaten the human protein accumulation.

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