2023-07-29 03:09:01
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In laboratory tests, components of the coffee beans act once morest typical processes of neurodegenerative diseases such as Alzheimer’s and Parkinson’s.
Frankfurt – Such a study can only come from Italy: A research team from the University of Verona found in laboratory tests that espresso can inhibit the clumping of tau proteins – a process that, according to the current state of knowledge, plays a central role in the development and progression of Alzheimer’s dementia and other neurodegenerative diseases such as Parkinson’s. The scientists working with Mariapina D’Onofrio from the Department of Biotechnology presented their results in the specialist magazine Journal of Agricultural and Food Chemistry before.
Espresso prevents the tau proteins from clumping together
In addition to amyloid beta proteins, tau proteins are crucially involved in processes that lead to pathological changes in the brain; often long before the first symptoms become noticeable. Tau proteins fold incorrectly and stick together to form fibrils, elongated, fibrous structures.
Study leader Mariapina D’Onofrio and her team from the University of Verona wanted to find out whether certain compounds in espresso can prevent the aggregation of these proteins in vitro. The researchers used a coffee machine to make espresso from purchased ground beans using a blend of Arabica coffee from South America and Robusta coffee from Africa and Southwest Asia. They then examined the chemical composition of their drink using nuclear magnetic resonance spectroscopy, a method for analyzing the structure of organic compounds in particular.
A research team from the University of Verona found in laboratory tests that espresso can inhibit the clumping of tau proteins. © IMAGO/Panthermedia
Coffee works: fibrils were shorter
In their experiments, the researchers focused on four substances in the espresso: caffeine and trigonelline, both alkaloids, the flavonoid genistein, and theobromine, a compound that is also found in chocolate. They then brought these molecules, like the complete espresso extract, together with already modified tau proteins for up to 40 hours.
The result: caffeine, genistein and the entire espresso extract showed an effect. With increasing concentration, the fibrils were shorter and did not form any larger fibers. It was not a single substance that had the strongest effect, but rather the entire espresso extract. The researchers also found that the shorter fibrils are not toxic to cells and do not lead to further clumping of the proteins. In further experiments, they also observed that both the espresso extract and caffeine can bind to tau fibrils that they had previously formed.
Espresso cure for Alzheimer’s and Parkinson’s? Team still has a lot of work to do
The team itself emphasizes that these are in-vitro experiments – which cannot automatically be transferred to the living organism – and that a lot of research is still needed to be able to make statements regarding the effect of espresso on the development of neurodegenerative diseases .
Nevertheless, according to the researchers, their findings might “pave the way for further investigations into the design of bioactive compounds for the prevention and treatment of tauopathies (diseases whose common feature is clumped tau proteins).”
Just recently, the US pharmaceutical company Eli Lilly presented a drug that is intended to significantly slow down the progression of the disease. Experts speak of progress, but also warn of the side effects. In addition, early diagnosis is necessary. (palm)
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