Drinking coffee may reduce the risk of Parkinson’s disease and Lewy body dementia

Drinking coffee may reduce Parkinson’s disease and Lewy body dementia

In a recent study, researchers found a compound in coffee that may team up with caffeine to fight Parkinson’s disease and Lewy body dementia.

The research was conducted by a research team from Rutgers University.

Parkinson’s disease and Lewy body dementia are two progressive and incurable diseases currently.

Lewy body dementia is one of the most common forms of dementia. It affects more than one million people in the United States.

This dementia can cause problems with thinking, behavior, mood, and movement.

About one million people in the U.S. are living with Parkinson’s disease.

It can lead to stiffness, shaking, and difficulty with walking, balance, and coordination.

Previous studies have shown that current treatment can only reduce the symptoms of the disease but cannot cure brain degeneration.

In the current study, the team examined if drinking coffee can help reduce Parkinson’s disease and Lewy body dementia.

They focused on a fatty acid derivative of the neurotransmitter serotonin, called EHT, which is found in the bean’s waxy coating.

They found EHT protects the brains of mice against Parkinson’s disease and Lewy body dementia.

Moreover, EHT and caffeine could work together for better effects.

They found each compound alone was not very effective, but when given together they can help prevent the accumulation of harmful proteins in the brain.

The findings suggest EHT and caffeine may be able to slow or stop the progression of these diseases.

The researchers hope that these two compounds may help develop a new therapy to slow brain degeneration.

In the future, the team plans to determine the proper amounts and ratio of EHT and caffeine required for the protective effect in people.

The appropriate amount and ratio will be important so people don’t over-caffeinate themselves.  That can lead to harmful effects on their health.

The lead author of the study is Lead author M. Maral Mouradian at Rutgers University.

The study is published in Proceedings of the National Academy of Sciences.

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