Científicos de la Universidad de Rutgers (Estados Unidos) han encontrado un compuesto en el café que puede combinarse con cafeína para combatir la enfermedad de Parkinson y la Demencia con cuerpos de Lewy, dos enfermedades progresivas y actualmente incurables asociadas con la degeneración cerebral.
El descubrimiento, publicado en la revista ‘Proceedings of the National Academy of Sciences’, sugiere que estos dos compuestos combinados pueden convertirse en una opción terapéutica para retardar la degeneración cerebral.
Tal y como apunta la autora principal del estudio, M. Maral Mouradian, investigaciones anteriores ya han demostrado que tomar café puede reducir el riesgo de desarrollar Parkinson. Mientras que la cafeína tradicionalmente se ha acreditado como agente protector especial del café, los granos de café contienen más de mil compuestos menos conocidos.
El nuevo estudio se ha centrado en un derivado de ácidos grasos de la serotonina, un neurotransmisor llamado EHT (Eicosanoil-5-hidroxitriptamida). Los investigadores descubrieron que EHT protege a los cerebros de los ratones contra la acumulación anormal de proteínas asociada con la enfermedad de Parkinson y la demencia con cuerpos de Lewy.
El equipo de Mouradian se preguntó si EHT y la cafeína podrían trabajar juntos para una mayor protección del cerebro. Dieron a los ratones pequeñas dosis de cafeína o EHT por separado y juntos. Cada compuesto por sí solo no fue efectivo, pero cuando se administraron juntos, aumentaron la actividad de un catalizador que ayuda a prevenir la acumulación de proteínas dañinas en el cerebro.
Esto, según los científicos, sugiere que la combinación de EHT y cafeína puede retardar o detener la progresión de estas enfermedades. En cualquier caso, Mouradian reconoce que se necesita más investigación para determinar las cantidades adecuadas y la proporción de EHT y cafeína necesaria para conseguir ese efecto protector.
“EHT es un compuesto que se encuentra en varios tipos de café, pero la cantidad varía. Es importante que se determine la cantidad y la proporción adecuadas para que las personas no tomen un exceso de cafeína, ya que eso puede tener consecuencias negativas para la salud”, concluye la investigadora.
vía: gacetamedica.com
Y, dejo también el artículo original (el estudio), publicado en: Proceedings of the National Academy of Sciences, un artículo muy técnico, fuera de la compresión de la mayoría pero que creo interesante incluir para aquellos que se atrevan a profundizar en el tema. 
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