In addition to brightening the mornings, it has several advantages over coffee grounds: one believes that the content of caffeine improves the vigilance and memory in the short term, but the research has long-term protection against coffee.
Before drinking coffee, the Alzheimer's & Parkinson's disease was associated with the risk of dropping, and now scientists say why they might have an idea about them. Phenylinhetic-chemical compounds formed during the breathing process – constrain the growth of proteins associated with degradation cerebral diseases. And dark tomatoes say most of the protective compounds are in each cup.
For a new study, published Borders in neurology, Researchers from the Bremer Institute of Kremlin in Toronto analyzed the chemical components of three different types of Starbucks Via coffee: roasted roasted, fried, and roasted fried. Then they extracted two different types of extracts from each sample – known as the Amiloid Beta and Mountain – Alzheimer's and Parkinson's special features. Research has shown that as these conditions develop, these proteins are called brain cells (amyloid plaques and mountain proteins).
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All three coffee extracts prevented these proteins from "accumulating", suggesting that morning morning taste in America may be a protection against disease progression. Researchers have found that this is not the case with typical defaults no which will provide caffeine.
However, they noticed more inhibited effects than fry in two red roots. This is responsible for researchers thinking about the phenylbenchloride compounds that are caused by the separation of the acids when roasting coffee, and the bitter taste of coffee.
Phenylinenes are found in high concentrations of roasted and espresso-like coffee with long roasting times. They showed "amazingly strong antioxidant activity", authors wrote in their articles, but their ability to interact with amyloid and mountain proteins has not been reported before.
In subsequent laboratory trials, phenylindae's mixture detects that the disease-related protein does not cluster; Actually it was only amyloid and mountain proteins. For Tau proteins, a much stronger strain has been encountered than any other compound studied.
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Both of the dark-fried coffee extracts have shown much stronger levels of inhibiting protein-forming proteins, and the authors are part of this phenolic caffeine, which is a "great responsibility" for it. (And good news for decaf drinkers: because it will be a decaffeinating process ago The process of frying assumes that the authors will not affect the level of phenylline.)
However, this does not mean that everyone should start drinking espresso or frying in extra dark cereals. Co-founder of the Kremlin's Brain Institute, Dr. D. According to DeVerd, author of Donald Weaver, the study is still underway and it is still unclear how these compounds work in the human body. (In addition, other studies suggest that there are high levels of open-cooked dolls different there are beneficial components, so it can still endanger overall health.)
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In the UWER press release, these studies believe that phenylindhesis can be further studied and even lead to the development of drugs used to treat neurodegenerative diseases. He also said that it is good to know that these are natural qualities, even though there is not enough evidence for coffee to be used for these reasons.
"This study is taking epidemiological evidence and strives to improve it and shows that there are ingredients in coffee, which is useful for stopping the cognitive decline," said Weaver. "It's fun, but do we recommend coffee treatments? Absolutely not.
According to experts, the best way to treat your brain secretly is to eat healthy food, exercise and sleep. And if daily daily bowl satisfies this plan, we do not care.
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