Canadian Study
Researchers from the University of Toronto and the Krembil Research Institute have also found out that drinking coffee may have protective effects, lowering a person’s risk of Alzheimer’s and Parkinson’s disease.
They specifically examined the effects of several chemicals in three different coffee extracts, including light roast, dark roast, and decaffeinated dark roast, on the accumulation of three compounds in the brain.
These substances include alpha-synuclein, a protein connected to the onset of Parkinson’s disease, as well as the amino acids amyloid-beta and amyloid-tau, which are present in higher proportions in individuals with Alzheimer’s disease.
