A compound in coffee called quercetin might stop some harmful protein clumps linked to Alzheimer’s from forming, but it doesn’t stop another type linked to tau, and at high doses, it might even make a different protein clump more — so its effects are mixed and not simple.

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Evidence from Studies

Supporting (1)

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Community contributions welcome

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Phenylindanes in Brewed Coffee Inhibit Amyloid-Beta and Tau Aggregation

Cross-Sectional Study

In Vitro

2018

The study found that a chemical in coffee called quercetin stops harmful clumps of amyloid-beta proteins from forming, doesn’t affect tau proteins, and actually makes alpha-synuclein clumps worse at high doses — just like the claim said.

Contradicting (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: 6

DOI: 10.3389/fnins.2018.00735

Similar Assertions

Quercetin, a natural compound, might help stop harmful clumps linked to Alzheimer’s, but barely affects another type linked to Alzheimer’s, and could actually make clumps linked to Parkinson’s worse at higher doses — so it’s not a safe all-purpose brain protector.

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85%

Some chemicals in coffee, like caffeic acid and quercetin, might make a harmful protein clump together in the brain at high doses, which could make Parkinson’s disease worse — but other coffee chemicals don’t do this.

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6

77%

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.

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71%