AI Article Synopsis
- Regular consumption of coffee, tea, and dark chocolate may enhance brain health and lower the risk of age-related neurodegenerative diseases due to their rich phytochemical content.
- Methylxanthines, particularly caffeine, are highlighted as significant compounds that improve cognitive performance and protect neurons from damage associated with conditions like stroke and Alzheimer's.
- Caffeine functions by blocking certain adenosine receptors in the brain, while other methylxanthines like theobromine and theophylline could also be beneficial for brain health.
Article Abstract
Increasing evidence suggests that regular consumption of coffee, tea and dark chocolate (cacao) can promote brain health and may reduce the risk of age-related neurodegenerative disorders. However, the complex array of phytochemicals in coffee and cacao beans and tea leaves has hindered a clear understanding of the component(s) that affect neuronal plasticity and resilience. One class of phytochemicals present in relatively high amounts in coffee, tea and cacao are methylxanthines. Among such methylxanthines, caffeine has been the most widely studied and has clear effects on neuronal network activity, promotes sustained cognitive performance and can protect neurons against dysfunction and death in animal models of stroke, Alzheimer's disease and Parkinson's disease. Caffeine's mechanism of action relies on antagonism of various subclasses of adenosine receptors. Downstream xanthine metabolites, such as theobromine and theophylline, may also contribute to the beneficial effects of coffee, tea and cacao on brain health.
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Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6082740 | PMC |
| http://dx.doi.org/10.1007/s11064-018-2492-0 | DOI Listing |
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