The researchers found that caffeine in coffee was associated with a significantly lower risk of developing Alzheimer+IBk-s disease, even when other issues were taken into account.

The Klinik und Poliklinik fur Psychiatrie und Psychotherapie at Universitatsklinikum Benjamin Franklin at Freie Universitat in Berlin, Berlin (Germany), looked at relationship between consumption of coffee and delay in onset of Alzheimers disease or reduction in rate of progression of disease. While they were unable to definitively state that caffeine in coffee was beneficial to patients with Alzheimers disease, they did see possibility of link between coffee and overall neurological health.

When Nestle Research Center in Lausanne, Switzerland, studied activity in caffeinated beverages, they were particularly interested in seeing what kind of levels were present in coffees and other beverages when served at standard conditions. The amounts were found to be higher in coffee than in cocoa or tea.

They found that addition of milk to coffee, as taken by many people worldwide, did not alter activity of antioxidant. The researchers also looked into link between type of beans for coffee and degree of roasting to see if either had any influence on activity of ratio. They found that Robusta coffees that were served green had twice level of antioxidants than Arabica coffees.

However, beyond this difference, roasting of coffee had little significant influence on antioxidants.

Investigating brewed coffees to assess benefit in levels was key to a recent study done at Department of Environmental Toxicology at University of California in Davis, Calfornia. Even after sitting for fifteen and thirty days, brewed coffees exhibited exceptionally high levels of antioxoidants.

You can find more articles on coffee such as Coffee and Depression and Coffee Colonics.