Dark Roast Coffee Helps Prevent Alzheimer's

Coffee is one of the most widely consumed beverages worldwide, with approximately 500 billion cups consumed annually. 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.

For the study, reported in the journal Frontiers in Neuroscience, the team chose to investigate three different types of coffee - light roast, dark roast and decaffeinated dark roast. "The caffeinated and de-caffeinated dark roast both had identical potencies in our initial experimental tests", said Ross Mancini, a research fellow from Krembil Research Institute. However, as demonstrated in this study, the protective effect has not caffeine, and a substance contained in coffee.

The study has identified the set of compounds in coffee - phenylindanes, produced during the roasting process - that are responsible for protecting the brain.

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Phenylindanes is the key compound in coffee that had an anti-clumping effect on protein fragments beta amyloid and tau.

"So phenylindanes are a dual-inhibitor. Very interesting, we were not expecting that", Dr. [Donald] Weaver [co-director of the Krembil Brain Institute] acknowledges. The compounds were found in higher numbers the longer the coffee has been roasted, so this is excellent news for those who like a dark roast. 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. "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".

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