The stronger the better – the coffee protects our brains



Coffee – a natural ally of brain health

Coffee is one of the most popular beverages of Germans. It probes energy, motivates and stimulates. What was not yet known: coffee protects our brains from dementia such as Alzheimer's and Parkinson's disease. The stronger the degree of baking the beans, the more effective the protective function, the Canadian research team said in a recent study.

Unlike previous assumptions, more and more benefits of drinking coffee for health appear. Researchers at the Canadian Research Institute Krembil in Toronto recently found that coffee consumption reduces the likelihood of dementia, such as Alzheimer's disease or Parkinson's disease. For the protective effect, it appears that the compounds which are produced during the roasting process of the coffee beans are responsible in particular. The results of the study were recently published in the journal "Frontiers in Neuroscience".

The Canadian research team has recently found that compounds in coffee created during the roasting process protect the brain from cognitive decline. (Picture: dimakp / fotolia.com)

Coffee is better than his reputation

Is coffee healthy or harmful? There have been numerous studies in recent years. In the past, coffee was considered to be unhealthy because it allegedly had a dehydrating effect, which is now considered to be reversed. In fact, coffee is healthier than most people believe. It is also reassuring and stimulating to prevent Type II diabetes and heart disease. Recent research also suggests that coffee can protect our brain from neurodegenerative diseases. However, high coffee consumption can also contribute to hyperactivity and thereby promote stomach problems and reflux.

Roasting has a protective effect

The Canadian scientific team has shown that drinking some types of coffee can be beneficial to the health of the brain. But how popular a warm drink promotes cognitive function? Researchers found the basis of protective mechanisms that are not in caffeine but in compounds released during roasting of coffee beans.

Same effect for decaffeinated coffee

Severely roasted caffeine coffee, as well as decaffeinated and lightly roasted caffeinated coffee, were examined. The team found that heavily toasted varieties, regardless of caffeine, have a stronger protective effect. In further tests, many compounds called Phenylindanes are crystallized as responsible for the positive effect. These compounds are formed during the roasting process and the coffee produces a typically bitter taste.

How baked compounds protect our brains?

According to researchers, roasted coffee compounds will ensure that less toxic proteins can bind to the brain. These so-called tau and beta-amyloid proteins are deposited as plaques in the brain and are thought to trigger neurodegenerative diseases such as Alzheimer's and Parkinson's disease.

A long process of baking is important

The research team emphasizes that especially the long roasting time is responsible for the creation of protective rope mixtures. It does not matter whether coffee was decaffeinated or not. The strongest protective effect on the brain is therefore based on dark roasted varieties.

Mother Nature is the best chemist

The Canadian team is excited about this discovery, especially because the protective effect comes from a completely natural process. This does not require synthesis in the laboratory and makes it so easily manufactured and widely available. "Mother Nature is a much better chemist than we do," explains Dr. Ross Mancini, one of the study's leading scientists, in a press release on the results of the study.

Is coffee now a cure for dementia?

"The purpose of this study was to show that coffee is actually a component that is helpful in averting a cognitive decline," concludes Mancini. These processes are very interesting, but it is still too early for coffee to be labeled as a treatment, warns the expert. (Vb)


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