Phenol compounds in the skin of coffee beans can alleviate inflammation and counteract diabetes

      Comments Off on Phenol compounds in the skin of coffee beans can alleviate inflammation and counteract diabetes

A new study published in Food and Chemical Toxicology shows that the treatment of fat cells in rats with extracts from the peel of coffee beans reduces cellular inflammation caused by fat and generally improves absorption of fatty acids, glucose and insulin sensitivity.

Essentially, in prolonged inflammation associated with obesity macrophages, cells for the body’s immune response and adipocytes, the fat cells act together to increase oxidative stress and change the absorption levels of glucose, in a kind of cycle that worsens the situation more and more. In order to block this “cycle,” the researchers tested these cells in the laboratory by allowing them to interact with various phenolic extracts. In the end, they found that it was mainly protocatechuic acid and gallic acid that blocked the accumulation of fat in the adipocytes by stimulating lipolysis, i.e. the degradation of fats, and facilitating the growth of “brown” adipocytes.

These results, as outlined in the press release presenting the study, suggest promising results for the use of coffee bean shells to combat diseases such as diabetes and cardiovascular disease.

According to Elvira Gonzalez de Mejia, Professor of Food Sciences at the College of Agricultural, Consumer and Environmental Sciences of the University of Illinois at Urbana-Champaign, the peel of coffee beans discarded in the production of the same coffee is evaluated as follows: “Very interesting, because of its composition based mainly on two phenolic compounds, protocatecuic acid and gallic acid. In fact, these two compounds show an antioxidant capacity much higher than average.”

Among other things, the recycling of the shells of coffee beans, which remain as a waste product during coffee processing, could also be important from an environmental point of view, bearing in mind that these residues are not used elsewhere and are therefore genuine, and waste can amount to more than 1,160,000 tonnes per year in worldwide coffee production.

Related articles & sources:

Image Souce:

Latest posts by Fred Lee (see all)