Aromatic. Acidic. Awesome.
Coffee is globally recognized as a magical black elixir, earning nicknames of “liquid gold” and “poison of choice” due to its popularity as a flavorful beverage and source of very interesting compounds.
By now, it shouldn’t be news that coffee is a protector of long term health. Just in case you’re new to the online-nutrition-sphere, here’s a handful of correlative studies that link coffee consumption with lowered risk of all of the following:
- neurodegenerative diseases (dementia, Alzheimer’s disease, Parkinsonism, depression)
- several cancers (lethal prostate cancer, skin cancer, colon cancer, endometrial cancer, breast cancer)
- cardiovascular diseases (type 2 diabetes, chronic liver disease, metabolic syndrome, heart failure)
- an overall decreased risk of death from all causes
- a beneficial effect on inflammation and HDL (High Density Lipoprotein) cholesterol (the good kind)
Correlation does not equal causation, but a fairly strong case can be made in favor of coffee drinking. Most of these studies show that the people with the highest coffee consumption had the lowest risk of disease.
Looking to boost your weight loss and restore glutathione, vitamin E, and red blood cell concentrations? Choose dark roasts over the light. Coffee is starting to look like a panacea for nearly every Western disease, isn’t it?
Coffee roasts can provide health benefits to consumers.
Image Source: Michael MarquandI also want to give a shout out to some unsung molecular heroes, seeing that caffeine gets all the attention these days. The following compounds, among over a thousand others, are found in coffee:
Chlorogenic acid is chemoprotective, meaning it protects healthy tissues from the toxic effects of chemotherapy. It also helps out with blood glucose control.
Melanoidins have several biological activities, such as antioxidant, antimicrobial, anticariogenic, anti-inflammatory, antihypertensive, and antiglycative activities. Overall, this means that melanoidins fight oxidative stress, kill bacteria, suppress cavities from forming, ward off inflammation, counter-act high blood pressure, and benefit blood sugar control. Good stuff.
Kahweol and cafestol are diterpene molecules found in coffee’s oily fraction. They both have anticarcinogenic activities (counteracting the development of cancer). Kahweol possesses anti-oxidant, anti-inflammatory, and anti-angiogenic effects.
Unfortunately, kahweol and cafestol are also implicated in raising cholesterol and triglyceride levels. But the plot thickens. Because these two molecules are found in the oily fraction of coffee, they can be removed using a paper filter. That means if you’re someone with lousy lipid labs, it would be in your best interest to avoid French presses and Turkish coffees in favor of the filtered pour-over or AeroPress brewing methods.
