Espresso: More Than Energy Buzz, it’s A Potential Defense Against Alzheimer’s
By Katie Cottingham, Neuroscience News
Source: ACS
Summary: Recent in vitro research reveals that espresso may offer more than a caffeine jolt. The study indicates that certain compounds in espresso can inhibit tau protein aggregation, a process implicated in the development of Alzheimer’s disease.
Researchers identified that the complete espresso extract, along with caffeine and genistein, when increased in concentration, resulted in shorter tau fibrils, preventing the formation of larger, potentially harmful aggregates. Though the research is in its preliminary stages, these findings could guide future exploration of bioactive compounds against neurodegenerative diseases.
