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A regular study suggests that regular coffee could reduce the risk of Alzheimer's and Parkinson's later in life.
The study also adds new evidence to the benefits of coffee, whether it is clear, black or decaffeinated, reported the British newspaper The Independent.
Scientists have identified a group of compounds in coffee called phenylindars, which appear during coffee roasting.
This substance not only causes the bitter taste of coffee, but also hinders the incorporation of beta amyloid and thawing proteins found in the brains of patients with Alzheimer's disease or Parkinson's disease.
This is the first time that we study the interaction of the substance with the proteins responsible for Alzheimer's disease and Parkinson's disease, scientists said. They added that the next step would be to verify the usefulness of these compounds, whether they are able to enter the bloodstream or cross the blood-brain barrier.
Scientists have discovered that roasted coffee seemed to offer the best protection against Alzheimer's disease and Parkinson's disease from other species, but they emphasized the need for further research before use coffee in medical treatments.
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