Coffee grounds could prevent Alzheimer’s, Parkinson’s and other neurodegenerative diseases
Recent research suggests that coffee grounds, often discarded as waste, may have potential in preventing neurodegenerative diseases like Alzheimer’s and Parkinson’s.
Coffee grounds contain compounds such as caffeic acid and chlorogenic acids, which are known for their powerful antioxidant properties.
These compounds have shown promise in protecting brain cells from damage and may reduce the risk of developing cognitive disorders.
Studies have indicated that the antioxidants in coffee grounds can help reduce inflammation and oxidative stress in the brain, two major factors that contribute to neurodegenerative diseases.
These antioxidants may also support the production of brain-derived neurotrophic factor (BDNF), a protein that helps brain cells grow and survive.
Additionally, research has pointed to the potential neuroprotective effects of caffeine itself, which can be found in both brewed coffee and its leftover grounds
Caffeine has been shown to block adenosine receptors in the brain, which can help improve cognitive function and reduce the accumulation of toxic proteins, like beta-amyloid plaques, associated with Alzheimer’s.