Coffee helps protect the nervous system, thanks to the synergy of its phytocompounds. A meta-analysis of scientific publications from the past 10 years, conducted at the University of Porto, reaches these conclusions (Carneiro et al., 2021).
The neuroprotective action of the many bioactive compounds, among more than a thousand phytocompounds found in coffee, has also been demonstrated in vivo. And researchers suggest conducting new studies on its possible contribution to the treatment of degenerative diseases. (1)
Coffee. Botany, flavor and health
The coffee plant belongs to the genus Coffea and has more than 70 different species. However, only two of them are grown to produce the drink of the same name, Coffea arabica (Arabica variety) and Coffea canephora (Robusta variety). Crops are located in the so-called ‘coffee belt,’ between latitudes 20° north and 20° south of the equator. This range includes about 80 countries in Africa, Asia, Central and South America. (2)
The origin and processing of coffee have decisive influences on flavor and aroma because of the different native chemical composition of the beans and the changes that occur as a result of roasting. Which in turn contributes to the availability of biocompounds also valued for their associated health benefits. The gradual spread of green (unroasted) coffee consumption is attributed precisely to, among other things, the prospect of increased intake of health-relevant phytocompounds. (3)
Caffeine and other alkaloids
Caffeine-the ‘quintessential’ alkaloid in coffee-stimulates the central nervous system (CNS) by triggering competition with adenosine, which on the other hand inhibits some neurotransmitters and promotes sleep. And it is precisely the function of helping to improve mood and alertness that has made coffee, over the centuries, one of the most popular beverages on the planet. (4)
Trigonelline is the second most important alkaloid in coffee beans, where it is transferred from the fruits where it is formed. And it is able to associate a hypoglycemic action with the protection of neurons, also promoting improved memory capacity. (5) In contrast, theobromine and theophylline-other alkaloids found in coffee, as well as in cocoa and tea-are involved to a reduced extent in the interaction with the CNS, due to the low concentration in the beverage. (6)
Polyphenols and other compounds
Numerous phenols and their compounds, also found in coffee, contribute to the efficiency and proper functioning of the nervous system. Polyphenols-and phenolic acids in particular-are the most prominent substances, along with alkaloids. Although various others are able to contribute in different ways to this important benefit. (7) Of particular note are:
– Caffeic acid, ferulic acid, and chlorogenic acid. Phenolic acids with antioxidant and anti-inflammatory properties,
– melanoidins. Produced by roasting coffee, they are responsible for the dark color of coffee and contribute to the distinctive aroma. They possess antioxidant and anti-inflammatory properties,
– serotonin. The so-called ‘happiness hormone’ is involved in improving cognitive function,
– tocopherols. The class of substances to which vitamin E belongs, it helps fight free radicals,
– polysaccharides. A separate class, useful in stimulating the development of the gut microbiota and the functioning of the brain-gut axis, as noted.
Coffee and neurodegenerative diseases
Neurodegenerative diseases originate from the aging or death of neurons, statuses that progressively advance and occur more frequently in old age. Thanks to the contribution of coffee and caffeine first and foremost, it is estimated to slow the onset and manifestation of diseases such as Alzheimer’s, Parkinson’s, ALS (amyotrophic lateral sclerosis), multiple sclerosis, dementia with Lewy bodies, and Huntington’s disease.
Numerous clinical studies have proven that the protective effect on these diseases is due to the synergistic action of the set of substances in coffee, as caffeine is not found to provide adequate neuroprotection by itself. While it also plays a key role because decaffeinated coffee, while having good properties, is less effective than conventional coffee.
Health claim, taboo at the bottom of the cup
EFSA(European Food Safety Authority) validated in 2011 the scientific substantiation of the correlations between the intakes of coffee and its components and the various health benefits mentioned below:
– increased endurance and performance during athletic exercise is associated with caffeine intake at the rate of 3 mg/kg body weight of caffeine, one hour before activities. (8)
– increased alertness and alertness is associated with consumption of coffee with a concentration of at least 75 mg of caffeine per cup by adults only. (9)
However, the European Commission has failed to comment on the authorization of the relevant health claims in the past 10 years. Taboo overcomes proper application of reg. EC 1924/06, to general indifference.
Interim conclusions
Despite the taboos in Brussels, EFSA has acknowledged that moderate coffee consumption, around 3-4 cups per day, can provide several health benefits (EFSA). Such reports should be considered with caution, however, given each individual’s sensitivities to caffeine. (10)
Further research is needed to more accurately assess the possible benefits of coffee and its components, with a focus on neuroprotective activities. (11)
Dario Dongo and Andrea Adelmo Della Penna
Notes
(1) Carneiro et al. (2021). Neuroprotective properties of coffee: An update. Trends in Food Science & Technology 113:167-179, https://doi.org/10.1016/j.tifs.2021.04.052
(2) Zhu et al. (2021). Comparison of chemical and fatty acid composition of green coffee bean (Coffea arabica L.) from different geographical origins. LWT – Food Science and Technology 140:110882, https://doi.org/10.1016/j.lwt.2020.110802
(3) Ciaramelli et al. (2019). Coffee variety, origin and extraction procedure: Implications for coffee beneficial effects on human health. Food Chemistry 278:47-55, https://doi.org/10.1016/j.foodchem.2018.11.063
(4) Clark et al. (2017). Coffee, caffeine, and sleep: A systematic review of epidemiological studies and randomized controlled trials. Sleep Medicine Review 31:70-78, http://dx.doi.org/10.1016/j.smrv.2016.01.006
(5) Hu et al. (2019). The sources and mechanisms of bioactive ingredients in coffee. Food & Function 10:3113-3126, https://doi.org/10.1039/C9FO00288J
(6) Singh et al. (2018). Xanthine scaffold: scope and potential in drug development. Helyon 4:e00829, https://doi.org/10.1016/j.heliyon.2018.e00829
(7) Ludwig et al. (2014). Coffee: biochemistry and potential impact on health. Food & Function 5:1695-1717, https://doi.org/10.1039/C4FO00042K
(8) EFSA NDA Panel (2011). Scientific Opinion on the substantiation of health claims related to caffeine and increase in physical performance during short-term high-intensity exercise (ID 737, 1486, 1489), increase in endurance performance (ID 737, 1486), increase in endurance capacity (ID 1488) and reduction in the rated perceived exertion/effort during exercise (ID 1488, 1490) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 9(4):2053. https://doi.org/10.2903/j.efsa.2011.2053
(9) EFSA NDA Panel (2011). Scientific Opinion on the substantiation of health claims related to caffeine and increased fat oxidation leading to a reduction in body fat mass (ID 735, 1484), increased energy expenditure leading to a reduction in body weight (ID 1487), increased alertness (ID 736, 1101, 1187, 1485, 1491, 2063, 2103) and increased alertness (ID 736, 1485, 1491, 2375) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal 9(4):2054, https://doi.org/10.2903/j.efsa.2011.2054
(10) EFSA NDA Panel (2015). Scientific Opinion on the safety of caffeine. EFSA Journal 13(5):4102, https://doi.org/10.2903/j.efsa.2015.4102
(11) Kim, J.W., Byun, M.S., Yi, D. et al. (2019). Coffee intake and decreased amyloid pathology in human brain. Transl Psychiatry 9, 270. https://doi.org/10.1038/s41398-019-0604-5
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
Graduated in Food Technologies and Biotechnologies, qualified food technologist, he follows the research and development area. With particular regard to European research projects (in Horizon 2020, PRIMA) where the FARE division of WIISE Srl, a benefit company, participates.
