For many, coffee is synonymous with its most famous active ingredient: caffeine. But coffee contains hundreds of other bioactive compounds, including oils, tannins and other polyphenols, non-caffeine alkaloids, and even trace amounts of minerals and vitamins.
Accordingly, one of the biggest challenges to understanding the effects of coffee as a whole is the difficulty in disentangling the effects of each compound present within it, all of which may further exhibit complex synergies with each other.
Caffeine is usually the star of the show, and many argue it is the critical component for mediating coffee’s protective effects, but might some of these other, non-caffeine compounds contribute to the apparent decrease in AD risk associated with coffee consumption?
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