Crude caffeine reduces memory impairment and amyloid β1-42 levels in an Alzheimer's mouse model

Yi Fang Chu, Wen Han Chang, Richard M. Black, Jia Ren Liu, Pradoldej Sompol, Yumin Chen, Huilin Wei, Qiuyan Zhao, Irene H. Cheng

Research output: Contribution to journalArticlepeer-review

100 Scopus citations


Alzheimer's disease (AD), a chronic neurodegenerative disorder associated with the abnormal accumulations of amyloid β (Aβ) peptide and oxidative stress in the brain, is the most common form of dementia among the elderly. Crude caffeine (CC), a major by-product of the decaffeination of coffee, has potent hydrophilic antioxidant activity and may reduce inflammatory processes. Here, we showed that CC and pure caffeine intake had beneficial effects in a mouse model of AD. Administration of CC or pure caffeine for 2 months partially prevented memory impairment in AD mice, with CC having greater effects than pure caffeine. Furthermore, consumption of CC, but not pure caffeine, reduced the Aβ1-42 levels and the number of amyloid plaques in the hippocampus. Moreover, CC and caffeine protected primary neurons from Aβ-induced cell death and suppressed Aβ-induced caspase-3 activity. Our data indicate that CC may contain prophylactic agents against the cell death and the memory impairment in AD.

Original languageEnglish
Pages (from-to)2095-2102
Number of pages8
JournalFood Chemistry
Issue number3
StatePublished - Dec 1 2012

Bibliographical note

Funding Information:
This work was supported by the National Health Research Institutes NHRI-EX100-9816NC , Taiwan National Science Council Grant NSC97-2320-B-010-027-MY3 , Taiwan Ministry of Education Aim for Top University Grant (I.H.C.), and Kraft Foods Global, Inc. (Y.C.). Behavioral studies were done at the Animal Behavioral Core at Brain Research Center, National Yang-Ming University.


  • Alzheimer's disease
  • Amyloid β
  • Caffeine
  • Caspase-3
  • Coffee

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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