Italian Study Shows How Espressos Keep Alzheimer's Protein Clumps In Check

, a technique where magnetic fields can control and analyze substances at the atomic level, was used to look at the chemical composition of espresso shots. Key ingredients – caffeine, trigonelline, genistein, and theobromine – were chosen for further lab experiments.

Molecules of these compounds were incubated with tau proteins for up to 40 hours. As the concentration of caffeine, genistein, or the entire espresso extract increased, theCaffeine and other coffee compounds were shown to prevent tau proteins from clumping. What's more, the experiments showed these shortened fibrils were non-toxic to cells and didn't act as 'seeds' from which further clumping could happen. Caffeine and the espresso extract were alsoto preformed tau fibrils, suggesting they could be used to interact with existing clumps and prevent new ones.

Applying coffee compounds directly to the tau proteins is not how it will work within our bodies. The drink will first be processed in our digestive systems, and while some of these compounds are known to cross the blood-brain barrier, like caffeine, many other complex chemical interactions inside our bodies may not make these effects direct.

The researchers admit there's much more work to do here, but they're hopeful that these results can eventually lead to preventative or therapeutic treatments for Alzheimer's and other brain diseases whereCurrent treatments are still unable to reverse or prevent Alzheimer's, though experts are constantly progressing in their understanding of it, whether with drugs that can

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