I think we've heard this before, but saw an item out of the Krembil Brain Institute in Toronto who examined 3 types of coffee for a cluster of compounds called phenylindanes, which stops two proteins common in Alzheimers and Parkinson's from thickening.
Of light, dark and decaffeinated roast, the DARK roasts contained the most phenylindanes, and it didn't seem to matter whether the coffee was caffeinated or not.
"It's the first time anybody's investigated how phenylindanes interact with the proteins responsible for AD and PD" said Ross Mancini, research fellow involved in the study which was published in the research journal Frontiers in Neurosciences last month.
(abbreviated from the Vancouver Sun).
Drink up!!
Anne G.