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Recent research indicates that compounds found in espresso coffee may help inhibit the aggregation of tau proteins, which are associated with Alzheimer's disease. In preliminary in vitro tests, researchers extracted espresso from store-bought beans and analyzed its chemical composition using nuclear magnetic resonance spectroscopy. They focused on several key compounds, including caffeine, trigonelline, genistein, and theobromine.The study revealed that as the concentration of espresso extract or specific compounds increased, the formation of tau fibrils was reduced, resulting in shorter fibrils that were non-toxic to cells. Notably, the complete espresso extract demonstrated the most significant effects in preventing tau aggregation. Additionally, both caffeine and the espresso extract were found to bind to pre-formed tau fibrils, suggesting a potential mechanism for mitigating tau-related toxicity.While these findings are promising, further research is necessary to explore the implications for neurodegenerative diseases. This study highlights the potential health benefits of espresso beyond its stimulating effects.Paper Title: “Espresso Coffee Mitigates the Aggregation and Condensation of Alzheimer′s Associated Tau Protein”Authors: Tira et al.Journal: Journal of Agricultural and Food Chemistry