A regular study suggests that regular coffee may reduce the risk of Alzheimer's and Parkinson's disease later in life.
The study also adds new evidence to the benefits of coffee, whether it is light, dark or decaffeinated, the British newspaper The Independent reported.
Scientists have identified a group of compounds in coffee, called phenylindars, which appear during the roasting of coffee.
This substance not only causes the bitter taste of coffee, but also damages the absorption of amyloid beta and deaf proteins in the brains of patients with Alzheimer's disease and Parkinson's disease.
This is the first time anyone has studied how the substance interacts with the proteins responsible for Alzheimer's disease and Parkinson's disease, according to scientists. They added that the next step would be to check the usefulness of these compounds, whether they have the ability to enter the bloodstream or to cross the blood-brain barrier.
The scientists found that roasted coffee seemed to offer the greatest protection against Alzheimer's disease and Parkinson's disease of other species, but they stressed the need for further research before using coffee in medical treatments.
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