When coffee is roasted, produced substances phenylindane, which protect from the diseases of Alzheimer’s and Parkinson’s, I find the canadian research group of the Research Institute of Trembyle and the University of Toronto. The findings of scientists published in the portal ScienceDaily.
The authors studied three kinds of coffee: light roast coffee and dark roast coffee with caffeine and without. It turned out that the last two sample prevented age-related cognitive decline characteristic of Alzheimer’s and Parkinson’s. This meant that the positive effect is not caffeine and another compound produced during the roasting.
This substance is antioxidants phenylindane. They prevent the formation of so-called amyloid plaques — neurofibrillary tangles that increase dementia.
“Phenylindane unique in that they are the only compound investigated in the paper, which prevents — or, rather, inhibits the accumulation of beta-amyloid and Tau proteins … characteristic of Alzheimer’s and Parkinson’s,” said one of the authors Donald weaver.