Coffee – a natural ally of brain health
Coffee is one of the Germans' favorite drinks. Awakens, motivates and stimulates energies. Previously known: Coffee protects our brains against dementia such as Alzheimer's and Parkinson's. The stronger the degree of frying the beans, the more effective the protective function, the more a Canadian research team reports in a new study.
Contrary to previous assumptions, more health benefits from drinking coffee. Researchers at the Canadian Cream Research Institute in Toronto have learned that coffee consumption reduces the likelihood of developing dementias such as Alzheimer's or Parkinson's. For the protective effect, especially the compounds that occur during the roasting of the coffee beans appear to be responsible. The results of the study were recently published in the journal "Borders in Neuroscience".
Better than coffee
Is coffee healthy or harmful? In recent years there have been many studies against this problem. In the past, coffee was considered unhealthy because it was said to have a dehydrating effect which is now thought to be rejected. In fact, coffee is healthier than most people believe. It is also a sedative and stimulant and is expected to prevent type II diabetes and heart disease. Recent research also suggests that your coffee can protect our brain from neurodegenerative diseases. However, high coffee consumption can also contribute to hyperactivity and thus increase stomach problems and reflux.
Roasting brings protective effect
A Canadian science team has proven that drinking some coffees can be beneficial to brain health. But how does the popular hot beverage support cognitive function? Researchers found the basis of protective mechanisms in the compounds released during roasting of coffee beans, not caffeine.
The same effect for decaffeinated coffee
In addition to intensely roasted caffeinated coffee, lightly roasted caffeinated coffees, as well as a strong decaffeinated roast, were also examined. The team found that intense roasted varieties, regardless of caffeine, had a stronger protective effect. In other assays, a number of compounds, so-called phenylindanes, which are crystallized as responsible for the positive effects. These compounds occur during the roasting process and typically give the coffee a bitter taste.
How do frying compounds protect our brains?
According to investigators, roasted compounds in coffee make it possible to bind less toxic proteins to the brain. These so-called tau and beta-amyloid proteins accumulate as plaques in the brain and are thought to trigger neurodegenerative diseases such as Alzheimer's and Parkinson's.
Long frying process is very important
As emphasized by the research team, a particularly long frying time is responsible for the formation of protective roasting compounds. It doesn't matter whether or not coffee is decaf. The strongest protective effect of the brain is therefore based on darkly roasted varieties.
Master of Nature is the best chemist
The Canadian team is particularly excited about the discovery as the protective effect comes from a completely natural process. This does not require synthesis in the laboratory and makes it very easy to produce and find the drug widely. "Nature Nature is a much better chemist than us," explains Dr. In a press release on the results of the study, Ross Mancini, one of the leading scientists of the study.
Is coffee now a treatment for dementia?
Mancini, "The purpose of this study, in fact, to prevent cognitive regression of useful components to show that show," he said. These processes are very interesting, but it is too early to declare coffee as a remedy, the expert warns. (Etc) & # 39;