When coffee beans are roasted, they make a chemical called phenylindane that might stop harmful clumps in the brain—linked to Alzheimer’s—from forming, at least in test tubes.

40

Pro

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Against

Evidence from Studies

Supporting (1)

40

Community contributions welcome

40

Phenylindanes in Brewed Coffee Inhibit Amyloid-Beta and Tau Aggregation

Case-Control Study

In Vitro

2018

Scientists found that a chemical made when coffee beans are roasted, called phenylindane, stops two harmful proteins from clumping together in test tubes — exactly what the claim says. This might help explain why coffee drinkers have lower Alzheimer’s risk.

Contradicting (0)

0

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No contradicting evidence found

Gold Standard Evidence Needed

According to GRADE and EBM methodology, here is what ideal scientific evidence would look like to definitively prove or disprove this specific claim, ordered from strongest to weakest evidence.

Source Study

Phenylindanes in Brewed Coffee Inhibit Amyloid-Beta and Tau Aggregation

Score: 40

DOI: 10.3389/fnins.2018.00735

Similar Assertions

When coffee beans are roasted, they make some natural compounds that, in lab tests, stop harmful clumps of brain proteins from forming—clumps that are linked to Alzheimer’s disease. One of these compounds, called phenylindane (6), was super effective at stopping these clumps.

6

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Dark roast coffee has a special compound that might stop two harmful proteins in the brain from clumping together, which could be good for brain health.

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Dark roast coffee seems to stop harmful clumps in the brain better than light roast coffee, and scientists think it’s because the darker roasting creates special compounds called phenylindanes.

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