Coffee – a natural brain health ally
Coffee is one of the favorite drinks of the Germans. It arouses energy, motivates and stimulates. What was previously unknown: coffee protects our brain from dementias, such as Alzheimer's and Parkinson's. The stronger the baking rate of grains, the more effective the protective function is – informs the Canadian research team in a recent study.
Contrary to earlier assumptions, there are more and more health benefits coming from drinking coffee. Researchers at the Canadian Research Institute in Krembil in Toronto have recently discovered that consuming coffee reduces the likelihood of dementia, such as Alzheimer's or Parkinson's. Due to the protective effect, in particular, compounds appear to be responsible, which arise during the process of roasting coffee beans. The results of the study were recently published in the journal Frontiers in Neuroscience.
Coffee is better than her reputation
Is coffee healthy or harmful? In recent years, there have been many studies against this issue. In the past, coffee was considered unhealthy because it was said to have a dehydrating effect, which is now considered to have been refuted. In fact, coffee is healthier than most people believe. It has a calming and stimulating effect and is intended to prevent type II diabetes and heart disease. Recent research also suggests that coffee can protect our brain from neurodegenerative diseases. However, high coffee intake may also contribute to hyperacidity and thereby promote stomach problems and reflux.
Baking gives a protective effect
The Canadian research team has proven that drinking some coffees can be beneficial to brain health. But how does a popular hot drink support a cognitive function? Researchers have found the basics of protective mechanisms not in caffeine, but in compounds released when roasting coffee beans.
The same effect for decaffeinated coffee
Strongly roasted coffee with caffeine, as well as a strong decaf roast and lightly roasted coffee with caffeine were studied. The team found that heavily roasted varieties, regardless of caffeine, have a stronger protective effect. In further tests, many compounds, the so-called phenylindans, crystallized as responsible for the positive effect. These compounds form during the roasting process and give the coffee a typically bitter taste.
How do baked compounds protect our brain?
According to the researchers, roasted compounds in coffee ensure that less toxic proteins can bind to the brain. These so-called tau and beta-amyloid proteins deposit in the brain as plaque and are thought to cause neurodegenerative diseases such as Alzheimer's and Parkinson's.
The long roasting process is crucial
As the research team emphasizes, in particular the long roasting time is responsible for creating protective compounds for roasting. It does not matter if the coffee was decaffeinated or not. The strongest protective effect on the brain is therefore based on dark burned varieties.
Mother Nature is the best chemist
The Canadian team is excited about the discovery, especially since the protective effect comes from a completely natural process. It does not require any synthesis in the laboratory and makes the drug so easy to manufacture and widely available. "Mother Nature is a much better chemist than us" – explained Dr. Ross Mancini, one of the leading researchers in the study, in a press release on the results of research.
Is coffee now a cure for dementia?
'The purpose of this study was to show that there are indeed ingredients in coffee that are useful for suppressing cognitive decline,' concludes Mancini. These processes are very interesting, but it is still too early to declare that coffee is a medicine, warns the expert. (Vb)