S M Carneiro et al, 2021. Neuroprotective properties of coffee: An update, Trends in Food Science & Technology, VolumePrint this page
Coffee is one of the most consumed beverages worldwide due to its appreciated organoleptic characteristics and stimulant effects. It is known that coffee consumption can promote several health benefits. Neurodegenerative diseases are a well-known type of health conditions and a serious health problem, strongly related to the aging of world population. The effects of coffee and its compounds on these disorders have been extensively studied during last years, although there is still much to understand.
Scope and approach:
Despite the great amount of research on this subject, review papers regarding the coffee beverage as a whole are limited. The aim of the present review is to assess the real impact of coffee intake on the onset, development and course of neurodegenerative disorders, through a literature review and a summary of the most relevant papers of the last 10 years.
Key findings and conclusions:
Correlations have been found between coffee consumption and neuroprotective outcomes. Cognitive impairment, Parkinson’s and Alzheimer’s diseases are the most explored areas. Overall, the risk of developing such diseases seems to decrease with moderate to high coffee intake. The interactions between compounds, their relative amounts, and the changes during processing, demonstrated to influence the expected outcomes of neuroprotection. Recently, the step of storage has been investigated regarding modifications in composition, highlighting the importance of quality control within coffee industry and the need for further work. More investigation is still necessary, although coffee may be regarded at least as a complement in the treatment of neurodegenerative diseases.
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