Article

Neuroprotective effects of green coffee bean extract against Alzheimer’s and Parkinson’s disease: a mini review

Renalison Farias-Pereira1, Lynnea Young1, Yeonhwa Park1,*
Author Information & Copyright
1Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States.
*Corresponding Author: Yeonhwa Park, Department of Food Science, University of Massachusetts, Amherst, MA 01003, United States. Phone: +1 (413) 545-1018. E-mail: ypark@umass.edu.

© Copyright 2020 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Oct 27, 2020; Revised: Nov 17, 2020; Accepted: Nov 17, 2020

Published Online: Nov 18, 2020

Abstract

Green coffee bean extract (GCBE) is known as an anti-obesity dietary supplement, but its neuroprotective effects have been recently reported. Since GCBE and its main phenolic acids, chlorogenic acids (CGA), share similar physiological effects, this mini review summarizes the most current research of the neurobiological effects of GCBE and CGA. GCBE and/or CGA act on acetylcholine, glutamate, and insulin signaling pathways to reduce the risk of Alzheimer’s disease by reducing amyloid-β proteins (Aβ) and tau proteins in the brain of rodents. Clinical trials, although limited, further suggest that CGA improves cognition, which was associated with changes in blood Aβ levels. In addition, CGA modulates the dopamine metabolism to reduce neurotoxicity in animal models of Parkinson’s disease, although there is no direct association between GCBE and Parkinson’s disease in humans. The antioxidant and anti-inflammatory effects of GCBE and CGA are suggested to be the underlying mechanisms that help to protect from the development of these diseases. GCBE and CGA have potential benefits to prevent the development of neurodegenerative diseases, but there is still a great need to further investigate their effects on Alzheimer’s and Parkinson’s disease.

Keywords: Alzheimer’s disease; brain disorders; chlorogenic acid; coffee; Parkinson’s disease