Certain Compounds in Coffee, But Not Caffeine, Seen to Prevent Protein Buildup Linked to Parkinson’s in Early Study
Chemical compounds in coffee — especially phenylindanes that form during the roasting of coffee beans — appear to prevent the damaging aggregation of amyloid-beta and tau known to play key roles in Parkinson’s and Alzheimer’s disease, researchers report. Caffeine, in contrast, had no effect on protein buildup in this early…