Researchers at the University of Tsukuba in Japan investigated the brain effects of trigonelline, a plant alkaloid found in coffee. The study focused on aging and memory, using mice as a model to explore how this compound influences cognitive function over time. The work was published in a scientific journal focused on gerontology and aging processes.
In the experiment, aging laboratory mice received trigonelline for 30 days. After the treatment period, the animals were tested in the Morris water maze, a behavioral task used to measure spatial learning and memory. The rescued mice demonstrated quicker navigation toward a hidden platform compared with those that did not receive the compound, suggesting an improvement in spatial memory and learning ability linked to trigonelline exposure.
To uncover the biological mechanisms behind these behavioral changes, researchers examined the hippocampus, a brain region central to short term memory and learning. The analysis revealed that trigonelline influenced several key cellular pathways. Signals involved in brain development, mitochondrial health, inflammatory responses, and the release of neurotransmitters showed modulations consistent with improved neural function. Specifically, trigonelline reduced neuroinflammation and accelerated signaling of major monoamines, including dopamine, norepinephrine, and serotonin, which are known to contribute to cognitive performance and mood regulation during aging.
These findings align with a broader interest in dietary compounds that may help support brain health as people age. While the study provides initial evidence in an animal model, it offers a framework for understanding how plant-derived substances in everyday foods can interact with brain signaling to influence memory and cognition. The results also underscore the potential importance of maintaining mitochondrial integrity and balanced neurotransmitter activity as part of a strategy to mitigate age-related cognitive decline. Further research in humans will be needed to translate these results into practical recommendations, but the work adds to a growing body of literature on the brain benefits of components found in common beverages like coffee, tea, and other plant-based products. Attribution: University of Tsukuba research team, published in a journal focusing on aging science.