A regular study suggests that normal coffee can reduce the risk of Alzheimer's and Parkinson's disease later in life.
The study also adds new evidence to the benefits of coffee, whether they are clear, dark or decaffeinated, the British newspaper The Independent reported.
Scientists have identified a group of compounds in the coffee called phenylindrical, which appear during roasted coffee.
This substance not only causes the bitter taste of coffee, but also hinders the incorporation of beta-amyloid and thawed proteins in the brain of patients with Alzheimer's disease and Parkinson's disease.
This is the first time someone has investigated how the substance interacts with the proteins responsible for Alzheimer's disease and Parkinson's disease, scientists said. They added that the next step would be to verify the usefulness of these compounds, if they have the ability to enter the bloodstream or cross the blood-brain barrier.
Scientists have found that toasted coffee seemed to provide the highest protection against Alzheimer's disease and Parkinson's disease from other species, but stressed the need for subsequent research before using coffee in medical treatment.