The findings of a new study conducted by Rutgers University researchers have been released. They asserted that caffeine and another component found in the waxy covering of coffee beans may be beneficial in protecting an individual against health conditions such as brain degeneration, among other things. Scientists at Rutgers University have found a molecule in coffee that, when combined with caffeine, may be effective in combating the health diseases known as Parkinson’s disease and Lewy body dementia. Both of these diseases are progressing and, at this time, are incurable and incurable. Both disorders, in a similar way, are associated with brain deterioration.
The Proceedings of the National Academy of Sciences is a journal that publishes the most recent findings in scientific study. It posits that the combination of both of these chemicals may be effective as a therapeutic strategy for slowing the progression of brain degeneration. M. Maral Mouradian, Director of the Rutgers Robert Wood Johnson Medical School Institute for Neurological Therapeutics, is the study’s principal author and a professor at Rutgers Robert Wood Johnson Medical School.
In a similar vein, researchers from Philadelphia University and Thomas Jefferson University released the findings of their investigation last month. According to these findings, the chemical differences between hot and cold brew coffee may have a negative impact on the human body’s overall health. Specific to hot-brewed coffee, however, the researchers observed that it includes high quantities of antioxidants, which are thought to be responsible for some of the health benefits of coffee.
The findings of this study can be found in the journal Scientific Reports. They also noted that the pH levels of both cold and hot coffee used in the trial were identical, ranging between 4.85 and 5.13, according to the researchers. It has been observed that a large number of coffee companies and lifestyle blogs are inclined to market the fact that cold brew coffee is less acidic than hot coffee. The likelihood of stomach troubles and heartburns occurring is therefore lower. Megan Fuller, Ph.D., Assistant Professor of Chemistry, and Niny Rao, Ph.D., Associate Professor of Chemistry, carried out the investigation.
