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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Evidence from Studies

Supporting (1)

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Phenylindanes in Brewed Coffee Inhibit Amyloid-Beta and Tau Aggregation

Cross-Sectional Study

In Vitro

2018

This study found that a chemical made when coffee beans are roasted (called phenylindane) stops two harmful proteins from clumping together in a lab dish — exactly what the claim says. So yes, the science backs it up.

Contradicting (0)

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No contradicting evidence found

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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

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.

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