A recent review published in NeuroToxicology has uncovered promising evidence that compounds found in tobacco and coffee may help reduce the risk of developing Parkinson’s disease (PD), a progressive neurodegenerative disorder that affects millions worldwide.
Although smoking and coffee are commonly associated with negative health outcomes, the review points to several non-nicotine and non-caffeine compounds in tobacco and coffee that may have neuroprotective effects. These compounds, the review suggests, could play a role in reducing the development and progression of Parkinson’s disease by targeting the brain’s complex biochemical processes.
However, researchers caution that it is the lesser-known bioactive compounds in tobacco and coffee—rather than nicotine or caffeine themselves—that seem to offer the most promise.
According to the review, certain compounds in both tobacco and coffee could work in a variety of ways to protect against Parkinson’s disease. Among the most important are substances that inhibit the activity of monoamine oxidase B (MAO B), an enzyme that breaks down dopamine in the brain. Higher levels of MAO B are associated with neurodegenerative diseases, including PD. Compounds like quercetin, found in both tobacco and coffee, can inhibit this enzyme, helping to preserve dopamine levels and reduce neuron damage.
The review’s authors stress that while the evidence suggests tobacco and coffee may play a role in preventing Parkinson’s disease, further studies are crucial to identify which compounds are most beneficial and how they can be safely used for therapeutic purposes.
Tobacco, Coffee Show Potential in Protecting Against Parkinson’s
