What are polyphenols in coffee?
Whether you get up early in the morning to get your kids ready for school, work the nightshift, or simply enjoy the flavor, it’s evident that many people appreciate coffee. Coffee has the highest overall polyphenol content of any beverage. Coffee’s polyphenols may be beneficial to your health, whether you drink it black or with a splash of non-dairy milk.
Polyphenols are plant-derived chemicals that include flavonoids, tannins, and phenolic acids. Polyphenols in coffee are the most common phytochemicals (plant-based chemicals) and can be found in a wide range of foods such as fruits, vegetables, whole grains, tea, coffee, cocoa, and wine.
COFFEE WITH POLYPHENOLS
Coffee has the highest overall polyphenol content of any beverage, followed by the antioxidant-rich green tea and black tea. However, the most common phytochemicals, coffee polyphenols, such as chlorogenic acids, may also aid in:
- Heart health
- Blood sugar levels
- Blood pressure
Coffee’s polyphenols may be beneficial to your health. Chlorogenic acids, cinnamic acid, ferulic acid, caffeic acid, quinic acid, hydroxycinnamic acid, and melanoidin, the most common polyphenols found in coffee, are among the polyphenols found in coffee. When it comes to polyphenols in coffee, light and medium roast coffees have the largest level of polyphenolic components (such flavanol) and antioxidants.
Coffee is a good source of polyphenols, the most common phytochemicals
Studies show that coffee is a major source of antioxidants in the diets of people in various European nations, such as Italy, Finland, France, and Spain. Coffee has the highest overall polyphenol content of any beverage. Chlorogenic acids, which belong to the hydroxycinnamic acid family, are the most common polyphenols found in coffee, accounting for 7–9% of the total weight. Heat degrades chlorogenic acids, therefore roast coffee beans have lower amounts than green coffee. The amount of chlorogenic acids in coffee varies based on the type of bean and the intensity and length of roasting.
What functions do polyphenols play in the body?
Coffee’s polyphenols may be beneficial to your health. According to epidemiological studies, there is a link between eating polyphenol-rich vegetables and a lower risk of cardiovascular disease. After accounting for various confounders, researchers discovered that those who consumed more flavonoids had a 47 percent lower risk of cardiovascular events than those who consumed the least. Other polyphenol categories showed no significant relationships.
Body mass index (BMI), waist circumference (WC), blood pressure, and triglycerides were all found to be significantly lower in Polish adults who consumed more polyphenols, albeit only BMI and WC had a linear relationship. The researchers also looked at the impacts of several polyphenol classes, the most and common polyphenols found in coffee, concluding that hydroxycinnamic acids, flavanols, and dihydrochalcones played the most important roles.
How might polyphenols help to lower the risk of cardiovascular disease?
Coffee has the highest overall polyphenol content of any beverage. Coffee’s polyphenols may be beneficial to your health. While there may be a link between eating the most common phytochemicals and a lower risk of cardiovascular disease, the exact processes are unknown. Polyphenols in coffee may have a variety of heart-healthy properties. The most common polyphenols found in coffee may affect hepatic cholesterol absorption, triglyceride production and secretion, plasma lipoprotein processing, and inflammation. Polyphenols in coffee have also been proven to reduce the activity of particular enzymes, improve endothelial function and blood pressure, and prevent atherosclerosis from developing.
Polyphenols and coffee’s potential impacts on men and women
Men and women have different health profiles, and there is some evidence that this is true for polyphenols as well. Polish adults who consumed more polyphenols had a lower risk of having a large waist circumference, high blood pressure, high lipoprotein cholesterol, and triglycerides in women, and fasting plasma glucose in both men and women, as previously indicated.
A higher dietary polyphenol consumption was associated with a lower risk of CVD in postmenopausal women, suggesting that a higher polyphenol intake may be beneficial for this group of women. However, further research is needed to better understand the relationship and compare it to men. In a sample of Japanese women, there were some improvements in terms of polyphenol levels and diabetes incidence. It should be emphasized, however, that a recent meta-analysis found no significant difference in the incidence of type 2 diabetes between men and women who drank coffee.