Today, coffee is one of the most consumed beverages in the world. Its consumption occurs in innumerable and different ways since it is used in areas such as sports, work, and studies… It is also used as a way of socializing or simply to wake up or feel energized.
This drink is obtained from the fruit of the “Cafeto” plant, roasting and grinding its grains. There are many different varieties depending on the fruit and the treatment of the grains, thus having different properties that have many effects and benefits on our health.
Coffee contains several biological compounds or components, depending on the variety and its treatment. These components, such as caffeine (known to all), diterpenes, chlorogenic acid, and melanoidin are the important properties that stand out for their beneficial effects on health, among others, they have an antioxidant effect on the body. Therefore, one of the most important effects is at the cardiovascular level. But as we have previously commented, the intake of these compounds depends on the variety, the treatment, the degree of roasting, the type of preparation, and the size of the portion. This will cause the antioxidant effect to varying depending on the type of coffee consumed.
Some of these polyphenols can increase the lipid fraction (oxidative degradation of lipids) and positively affect endothelial function (a key factor in the preservation of vascular health, which also serves as a clinical marker to predict the development and/or outcome of cardiovascular diseases) depending on the dose.
It has been observed that roasted coffee has a greater antioxidant effect, with chlorogenic acid being an important compound in this phenomenon. Apart from this effect, the aforementioned coffee components, such as melanoidin, also have an anti-inflammatory effect; and the diterpenes, (in this case cafestol and kahweol) have anticancer properties. What’s more, some studies indicate that drinking coffee could help fight cancerous tumors, since it can inhibit the growth and metastasis of tumor cells and induce apoptosis.
Other studies demonstrate the hepatoprotective property of coffee, having positive effects on liver diseases such as viral hepatitis, and liver cirrhosis… Effects have been detected on mRNA modulation, reduction of endoplasmic reticulum tension, and pro-inflammatory cytokines…
In addition to the benefits mentioned above, others can be highlighted such as improvement in fibrosis and hepatic steatosis (fatty liver), reduction of fat accumulation, and collagen deposition in the liver. Being able to also promote antioxidant capacity by increasing glutathione. (Morisco, Lembo, Mazoneó, Camera, Caporaso & 2014). It is also associated with the reduction of diseases such as Parkinson’s, Diabetes, degenerative diseases, and cardiovascular diseases.
Finally, it should be noted that most studies show that drinking coffee in regular doses does not increase the risk of hypertension. (Geleijnse, 2008). This regular dose is 3-4 cups a day, but care must be taken with the most vulnerable people such as children, adolescents, the elderly, people with hypertension, and pregnant women.
In conclusion, drinking coffee in regular doses has more benefits than negative effects, but great importance must be attached to accompanying it, always being the best option not to sweeten it with anything, and in the case of doing so, do so with caution and choose the better options.
It is important to use this data with caution, and not think of coffee as an elixir that cures all.