Coffee In Parkinson's Disease 

Coffee 

Parkinson's disease is recognised as the second most common neuro

Degenerative

Disease of aging after Alzheimer's disease

Parkinson's disease is characterized  by the progressive 

Loss of dopaminergic neurons in the substantia nigra of the 

mid brain.

  The resulting lack of dopamine motor control areas of the

  Brain leads to the characteristic manifestations of tremor 

Rigigdity bradykinesis and postural instability.

        Many epidemiological studies have associated 

Coffee consumption with a reduced Parkinson's 

Diseases risk.but the molecular mechanism remain

Unclear .

12 active compounds in coffee associated with 47PD related

Targets.

     Coffee is one of the most commonly consumed

Beverages world wide and it's consumption  has

Been negatively correlated with the risk of several chronic 

Diseases diabetes, cardiovascular disease,neurodegenerative 

Disorders.

Coffee consumption has also consistently been associated with

reduced risk of PD

      Increased coffee consumption significantly decreased 

PD risk risk in dose dependent manner .

   Caffeine represents the most commonly investigated 

Component among coffee s constituents and has been 

associated with neuroprotective effects ,mediated by the

Inhibition of lipid peroxidation and the reduction of

Reactive oxygen species production.

 Decafinated compounds may play important

roles as antioxidants such as quercetin , chlorogenic acids,

Ferulic ,kahweol,and cafestol.

Coffee beverages are typically prepared from rosted beens

Of the genus Coffea which is a flowering plant in the

Family Rubiaceae .

        The roasting process may enhance the ability of bioactive 

 Compounds in coffee.

          Approximately 2.3 Billion cups are consumed worldwide

Every day.

Conclusion 

           Coffee may play a beneficial  role against Parkinson's 

     Disease through antioxidant, neuroprotective,and

anti-inflammatory activity , mitochondrial protection

. apoptosis inhibition ,the regulation of multiple neurotransmitters

and the maintainence of BBB blood brain barrier integrity 

       Take medical advice 

Ref

Journal  of Functional Foods  87 ( 2021) 104764

Fangjun Li , Taku Hatano ,Nobutaka Hattori