Espresso Coffee Extraction Holds Potential in Battling Alzheimer’s Disease, Study Finds
Researchers have made a groundbreaking discovery suggesting that espresso, the concentrated form of coffee, may have the ability to inhibit the aggregation of tau protein. This protein is widely recognized as one of the primary culprits behind the development of Alzheimer’s disease.
Dr. Mariafina D’Onofrio and her team at the esteemed University of Verona in Italy conducted in vitro experiments, revealing that compounds found in espresso successfully impede the clustering of tau protein. Their findings, published in the Journal of Agricultural and Food Chemistry by the American Chemical Society (ACS), shed light on a potentially promising avenue for combating this debilitating neurodegenerative disease.
Espresso, renowned for its thick consistency, is extracted by forcing water or steam through finely ground coffee beans at high pressure and temperature. While the precise mechanism causing neurodegenerative diseases like Alzheimer’s remains elusive, the aggregation of tau protein has emerged as a vital player.
In healthy individuals, tau protein aids in stabilizing the brain’s structure. However, when it clumps together to form fibrils, it becomes neurotoxic, believed to be closely linked to the onset of Alzheimer’s disease. Based on this understanding, several researchers have hypothesized that impeding tau protein aggregation could potentially alleviate Alzheimer’s symptoms.
Drawing inspiration from recent studies revealing coffee’s beneficial impact on neurodegenerative diseases, particularly Alzheimer’s, the research team embarked on a series of test tube experiments. Their objective? To investigate the effect of espresso compounds on tau protein aggregation.
Their remarkable findings indicate that as the concentration of espresso extract, caffeine, and genistein (a compound found in soybeans) increased, the length of tau protein fibrils decreased, with no significant clumps formed. Notably, the inhibitory effect on aggregation was most pronounced in the comprehensive extract of espresso.
Commenting on the implications of their research, the team noted that these findings could pave the way for the discovery or design of other bioactive compounds to combat neurodegenerative conditions, including Alzheimer’s disease.
▲ Espresso coffee extraction. random news
A study has found that espresso works by blocking the aggregation of tau protein, which is considered one of the causative agents of Alzheimer’s disease.
According to foreign media, the team of Dr. Mariafina D’Onofrio at the University of Verona, Italy, published in the American Chemical Society (ACS) Journal of Agricultural and Food Chemistry on the 20th, as a result of in vitro experiments, it was found that espresso compounds can prevent the aggregation of tau protein, which is known to be involved in the development of Alzheimer’s disease.
Espresso is a thick coffee that is extracted by passing water or steam through finely ground coffee beans at high temperature and pressure.
Although the causative mechanism of neurodegenerative diseases such as Alzheimer’s disease has not yet been identified in detail, the aggregation of tau protein is known to play an important role.
Tau protein is useful in stabilizing the structure of the brain in healthy people, but when it sticks together to form aggregates (fibrils), it is neurotoxic and is thought to be linked to the onset of Alzheimer’s disease. Some researchers believe that preventing the aggregation of tau protein may alleviate the symptoms of Alzheimer’s disease.
The research team focused on the results of recent studies showing that coffee has beneficial effects on certain neurodegenerative diseases such as Alzheimer’s disease, and investigated the effect of compounds in espresso on tau protein aggregation through test tube experiments.
As a result, as the concentration of espresso extract, caffeine, and genistein increased, the length of fibrils formed by aggregation of tau protein became shorter and no large lumps were formed. The aggregation inhibitory effect was found to be greatest in the whole extract of espresso.
The research team said that the results of this experiment could open the way to the discovery or design of other bioactive compounds for neurodegenerative diseases such as Alzheimer’s disease.
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