For years, scientists have suspected that drinking coffee helps lessen the chances of getting Alzheimer’s and Parkinson’s diseases. A new study indicates that this may indeed be the case, and that the darker the roast, the better it works.
Led by Dr. Donald Weaver, scientists at Canada’s Krembil Brain Institute compared three types of Starbucks 100-percent Arabica instant coffee – light roast, dark roast, and decaffeinated dark roast.
In in vitro (glass dish) tests, it was found that the two dark roasts were both particularly effective at keeping the protein fragments beta amyloid and tau from clumping. The clumping of these fragments within the brain is believed to be a key cause of both Alzheimer’s and Parkinson’s.