Discover the magical secret behind your morning cup of coffee!

A new scientific review published in the journal Frontiers of Nutrition has uncovered the 'secret' to coffee's miraculous effects on protecting the brain, metabolism and immunity at the molecular level: powerful bioactives in coffee.

Scientists from Henan University (China) and Rutgers University (USA) conducted a systematic review and proved that drinking coffee is not just a hobby but a nutritional therapy.

Numerous studies have shown that coffee reduces the risk of diabetes, neurodegenerative diseases, and cardiovascular diseases. This review examines the relationship between the main bioactive compounds of coffee and four key health areas: neuroprotection, metabolic regulation, antioxidant activity, and anti-inflammatory effects.

Studies have demonstrated the neuroprotective role of caffeine.

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The results uncovered a molecular network underlying coffee's most potent compounds, suggesting that coffee may reduce disease risk through its combined antioxidant, anti-inflammatory, and neuroprotective effects.

Specifically, the miraculous "disease prevention" effect of coffee comes from the main biological activities of coffee as follows:

Caffeine

Studies show that consuming caffeine in amounts of no more than four cups of coffee per day has many health benefits, from neuroprotective, anti-obesity, anti-inflammatory and anti-diabetic, according to the medical news site News Medical.

Studies have demonstrated the neuroprotective role of caffeine. It acts as a central nervous system stimulant, which may enhance cognitive function and reduce the risk of Parkinson's disease.

Polyphenol

Chlorogenic acid (CGA) is the most abundant polyphenol in coffee. It is responsible for the antioxidant and metabolic-modulating properties of coffee, helping to inhibit oxidative stress and regulate postprandial blood sugar.

A typical serving of coffee contains about 27–121 mg of CGA, which has blood sugar-regulating, anti-inflammatory, and neuroprotective effects.

Diterpen

Cafestol and kahweol are diterpenes found in high concentrations in coffee oil. Filter-brewed coffee removes significant amounts of the diterpenoids, while machine-brewed coffee retains all of the content.

Although diterpenes trigger an increase in "bad" cholesterol levels and increase the risk of cardiovascular disease, they have anti-cancer, hepatoprotective, and anti-inflammatory properties.

Coffee contains many chemical compounds that interact with each other. Through these interactions, coffee helps regulate oxidative stress, inflammation, metabolism, and neuroprotection. Evidence suggests that moderate coffee consumption reduces the risk of diabetes, Alzheimer's disease, Parkinson's disease, and cardiovascular disorders, according to News Medical.

Source: https://thanhnien.vn/phat-hien-bi-mat-ky-dieu-dang-sau-tach-ca-phe-sang-cua-ban-185251123162803922.htm