Espresso coffee is an ally in the prevention of Alzheimer's, says research

Preliminary studies carried out at the University of Verona, Italy, revealed that espresso coffee, both pure and blended, has benefits beyond its known stimulant capacity.

In vitro laboratory tests have shown that the compounds present in the coffeeexpressed may have the ability to inhibit the accumulation of a protein in the brain.

When health is going well, calls tau proteins play an important role in stabilizing brain structures. However, in certain diseases, these proteins can clump together and form fibrils.

This process is related to the development of Alzheimer's disease symptoms, resulting in negative impacts on cognitive functions such as thinking and memory, among other abilities.

The accumulation of tau proteins in the brain is considered one of the main factors associated with the onset and progression of this neurodegenerative disease.

Making an espresso shot involves the process of extracting a concentrated extract by forcing hot water through finely ground coffee beans.

While it is important to avoid excessive consumption of coffee, as well as beer, studies suggest that excessive consumption Moderate use of these drinks may have benefits in preventing neurodegenerative diseases, including Alzheimer's disease. Alzheimer's.

The discovery of Alzheimer's prevention

Professor Mariapina D'Onofrio, author of the study, and her team, carried out a survey to investigate whether prevention of tau protein aggregation could alleviate disease-related symptoms neurodegenerative.

To do so, they selected espresso shots extracted from store-bought beans. They focused their experiments on four compounds found in the drink: caffeine, trigonelline, flavonoid genistein and theobromine. The team used nuclear magnetic resonance spectroscopy to characterize the chemical composition of such compounds.

Next, the researchers incubated these molecules and the espresso coffee extract together with a shortened form of the proteintau, over a period of up to 40 hours.

(Image: playback / internet)

In the experiments conducted by the research team, it was found that, as the concentration of espresso extract, caffeine or genistein increased, tau protein fibrils became shorter and did not form larger structures known as "sheets".

Furthermore, it was noted that the shortened fibrils did not show toxicity to the cells and did not act as “seeds” for aggregation.

Additional results showed that both caffeine and espresso extract had the ability to bind to tau fibrils that were already pre-formed.

This discovery is promising, as it suggests a possible mechanism by which these substances may interfere with the aggregation of tau protein in the brain, which may be beneficial for preventing or treating neurodegenerative diseases, like the Alzheimer's.

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