(See my other Coffee related posts) – I read “Dark Coffee Can Reduce The Risk Of Alzheimer’s & Parkinson’s Diseases, A New Study Showed” a few months ago now, but seeing it again today, I wanted to share it. This article is based on “Phenylindanes in Brewed Coffee Inhibit Amyloid-Beta and Tau Aggregation” published in the October 12, 2018 issue of the journal Frontiers in Neuroscience.
In the study conducted at Krembil Brain Institute in Toronto, researchers tested three different Starbucks coffee blends (Instant light roast, dark roast, and decaffeinated dark roast) for phenylindanes. They looked for phenylindanes as these compounds which are produced in the coffee roasting process are known to inhibit proteins linked to Alzheimer’s and Parkinson’s from clumping.
The study links the consumption of coffee, particularly dark roast coffee, with a reduced risk of developing Alzheimer’s and Parkinson’s. The darker the roast, the more phenylindanes that are produced. This avenue of research is in its early stage and much is still unknown about the exact interaction of the compounds.
Still, this is yet another in a series of studies that indicate that chemicals contained in coffee have a beneficial impact on health.