take a sip

Now, to drink or not to drink coffee? That is the question … Something has been said and has to be said on both sides. Coffee has been alternatively hell and heaven, source of all the diseases or a universal panacea. The truth lies somewhere between the two. During recent decades, the concern about health and food has increased so much that many publications can be found about coffee in this respect. Further studies in Pharmacology are part of the new history of coffee, as the conclusions will encourage or discourage coffee drinking. Caffeine is certainly the best known of all the compounds extracted from the beverage. The stimulating effect had already been studied at the beginning of the Nineteenth century and is still under examination. Caffeine certainly has a positive effect on attention, it reduces the sensation of tiredness, consequently gives a lighter sleep. There is also a question of habit and every individual has to adapt his consumption to his own reactions.

On the other hand, coffee contains phenolic acids, known to have anticarcinogenic properties. Fruit and coffee (mainly with caffeic acid) are the major sources of phenolic acids in the diet. Besides this type of compound, coffee contains other good antioxidants. Therefore, like other beverages, it shows a complex mixture of oxidant and antioxidant activities. Some studies have shown that not only is coffee not carcinogenic in vivo but that it could even protect against colon and breast cancers. Possible mechanisms include the effects of antioxidants in blocking mutations and carcinogen metabolites. Other compounds, the diterpenes cafestol and kahweol, have been shown to increase cholesterol levels, this effect being drastically reduced by drinking filtered coffee. Anyway, they have also been recognized as chemoprotective agents. In conclusion, a reasonable consumption of coffee is certainly harmless for most people.

SOURCE : Coffee Flavor Chemistry, Ivon Flament

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