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Coffee

·June 17, 2025·6 min read

How You Take Your Coffee May Impact Your Risk of Early Death

A new study finds that drinking 1–2 cups of black or lightly sweetened coffee per day is associated with a lower risk of death from all causes and cardiovascular disease. Using national survey data from over 46,000 adults, researchers found a 14–17% reduction in mortality risk among moderate coffee drinkers, but only when sugar and saturated fat were kept low.

This shows an older woman drinking coffee.

Featured Neuroscience

·June 3, 2025·5 min read

Midlife Caffeine Intake Linked to Healthy Aging

A long-term study following nearly 50,000 women over 30 years found that drinking caffeinated coffee in midlife is linked to healthier aging. Women who drank regular coffee were more likely to avoid chronic disease, cognitive decline, and physical impairment later in life.

Featured Neuroscience

·May 29, 2025·5 min read

Caffeine Disrupts Sleep Brainwaves and Delays Nighttime Recovery

A new study reveals that caffeine increases the complexity of brain activity during sleep, especially in younger adults, potentially disrupting the brain’s ability to recover overnight. Researchers used EEG and AI to analyze sleep in 40 adults after caffeine or placebo intake, identifying less predictable brain signals and increased wake-like brainwave patterns.

Featured Neurology Neuroscience

·September 30, 2024·8 min read

Coffee and Soda Consumption Linked to Higher Stroke Risk

New research has found that frequent consumption of fizzy drinks and fruit juice significantly increases the risk of stroke. The study, which analyzed data from nearly 27,000 participants across 27 countries, showed a 22% increased risk of stroke from drinking fizzy drinks, with the risk rising further with multiple servings per day.

Featured Neurology Neuroscience

·November 21, 2023·4 min read

Used Coffee Grounds Hold Potential Key to Treating Neurodegenerative Diseases

Researchers found that Carbon Quantum Dots (CACQDs) derived from used coffee grounds could protect brain cells from damage caused by neurodegenerative diseases like Alzheimer's and Parkinson's. CACQDs showed neuroprotective effects in various models, including Parkinson's caused by pesticide exposure. These CACQDs have the potential to address the underlying causes of neurodegenerative disorders, rather than just managing symptoms.

Featured Neuroscience

·September 22, 2023·3 min read

Coffee Component Boosts Memory

Trigonelline (TG), a compound in coffee and certain vegetables, is believed to improve cognitive decline in aging. Researchers administered TG to aging mice, noting enhancements in spatial learning and memory.

Featured Neuroscience Open Neuroscience Articles

·June 28, 2023·5 min read

Beyond Caffeine: How the Coffee Experience Enhances Brain Readiness

Drinking coffee increases alertness and prepares people to switch from rest to task mode more so than just consuming caffeine. Researchers found coffee drinking decreased the connectivity of the brain's default mode network - involved in introspection - indicating readiness to move on to tasks.

Featured Neuroscience

·March 14, 2023·5 min read

Molecular Component of Caffeine May Play a Role in Gut Health

Xanthine, a purine metabolite found in caffeinated products such as coffee and tea, and in chocolate, appears to play a role in TH17 cell differentiation in the gut. The findings may lead to a better understanding of gut health and shed new light on the development of inflammatory disorders such as IBD.

Featured Neurology Neuroscience

·January 30, 2023·4 min read

Coffee With Milk May Have an Anti-inflammatory Effect

Adding a splash of milk to your cup of coffee can have anti-inflammatory effects, a new study reports. Researchers say the combination of polyphenols and proteins doubles anti-inflammatory properties in immune cells.

Featured Neuroscience Open Neuroscience Articles

·January 23, 2023·5 min read

Chicory, Surrogate and Roasted Coffee Provide New Insights Into Mechanisms of Taste Perception

The bitter compounds of chicory exhibit a receptor activation profile that overlaps with roasted coffee compounds, resulting in a similar taste profile. However, the impact on three taste receptors differs between the substances.