Coffee May Reduce Risk of Alzheimer’s, Parkinson’s Disease

“A new Canadian study finds that drinking coffee, particularly dark roast, may help lower your risk of developing both Alzheimer’s and Parkinson’s disease. The researchers discovered that natural coffee compounds known as phenylindanes, which emerge as a result of the bean roasting process, appear to inhibit the clumping of both beta amyloid and tau, two protein fragments common in Alzheimer’s and Parkinson’s. ‘Coffee consumption does seem to have some correlation to a decreased risk of developing Alzheimer’s disease and Parkinson’s disease,’ said Dr. Donald Weaver, co-director of the Krembil Brain Institute in Toronto. ‘But we wanted to investigate why that is — which compounds are involved and how they may impact age-related cognitive decline.'”
Read the Full Story at psychcentral.com