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A Canadian scientific group found that during roasting coffee there are specific substances that prevent the development of Alzheimer's and Parkinson's disease.
ScienceDaily reports that a group of scientists from the University of Toronto and the Research Institute for the Investigation of Hybrids studied three different types of coffee: light roast, baked with caffeine and caffeine sauce. Scientists have found that the last two species prevent cognitive disorders associated with aging, which is usually associated with Alzheimer's and Parkinson's disease, which means that the positive effect of coffee is not caffeine, but another compound produced during the roasting process.
After performing the necessary analysis, it was found that this compound is a phenylindane, an antioxidant that prevents the formation of so-called amyloid plaques – a neurotransmitter that causes dementia.
Phenylindane is a unique compound because it is the only one found in this study that inhibits the accumulation of beta-amyloid and tau-proteins that cause Alzheimer's and Parkinson's disease, says Donald Weaver.