A Canadian group of scientists has found that while smoking coffee, it has been shown that special substances prevent the development of Alzheimer's and Parkinson's disease.
ScienceDaily reports that a group of scientists from the University of Toronto and the Crimpell Research Institute have studied three different types of coffee, namely light baking, well-roasted caffeine and caffeine-free sauces. The researchers found that the last two types prevent cognitive impairment 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 carrying out the necessary analysis, it was found that this compound is phenylindan, an antioxidant that prevents the formation of so-called amyloid plaques – neurotransmitters that cause dementia.
Phenylindan is a unique compound because it is the only one discovered in this study that inhibits the accumulation of beta-amyloid and tau proteins that cause Alzheimer's and Parkinson's disease, according to Donald Weaver.