An exciting new class of potential inhibitors of both Alzheimer’s disease and Parkinson’s disease has been isolated from coffee.
Dr. Donald Weaver, co-director of the Kembril Brain Institute in Toronto, Canada explains: “The consumption of coffee seems to have a correlation to a decreased risk of developing Alzeimer’s disease and/or Parkinson’s disease”.
Their investigations have recently been reported in the journal Frontiers in Neuroscience
Among the results:
Three types of coffee were investigated: caffeinated dark roast, caffeinated light roast, and decaffeinated dark roast.