The Canadian scientific team found that special substances that prevent Alzheimer's disease and Parkinson's disease are shown during coffee roasting.
ScienceDaily reports that a group of scientists from the University of Toronto and the Crimpell Research Institute studied three different types of coffee, namely: lightly roasted, well-roasted caffeine and caffeine sauce. Scientists have found that the last two types prevent cognitive impairment associated with aging, which is usually associated with Alzheimer's and Parkinson's disease. This means that the positive effect of coffee is not caffeine, but the second compound produced during the frying process.
After the necessary analysis has been carried out, it has been found that this compound is a phenylindan, an antioxidant which prevents the formation of so-called amyloid plaques – neurotransmitter that causes dementia.
Fenilindan is a unique compound because it is the only one discovered in this study that inhibits the accumulation of beta-amyloid and protein that causes Alzheimer's and Parkinson's disease, according to Donald Weaver.