Articles tagged with Coffee
A Finnish study found that habitual coffee consumption is associated with healthier body composition, lower visceral fat, and greater skeletal muscle mass. In both men and women, higher coffee consumption was linked to lower circulating levels of branched-chain amino acids, a key biomarker for insulin resistance.
A study by Haohao Yu's & Faguang Hu's team reveals that anaerobic fermentation dry processing produces the strongest enrichment of flavor-related compounds in Arabica coffee beans. The researchers found that this processing method increases key non-volatile metabolites linked to aroma, flavor, acidity, body and balance.
A team of researchers discovered that coffee molecules, such as melanoidins, significantly reduce the bitterness of caffeine. When combined with chlorogenic acid, these compounds halve the bitter taste of caffeine, suggesting a complex formation prevents interaction with bitter taste receptors.
New research from Texas A&M University identifies a key biological pathway that could explain how coffee helps protect against aging and chronic disease. Coffee compounds activate the NR4A1 receptor, which plays a role in stress response and disease, potentially leading to reduced risk of conditions like Alzheimer's disease and cancer.
University of Oregon researchers have created an electrochemical tool that can quantify and separate the factors influencing coffee taste. The innovation allows cafes to improve quality control with a simple measurement, while also helping scientists understand individual tastes at a molecular level.
Scientists have discovered two new species of fungi, Neohelicomyces coffeae and Neohelicomyces puerensis, growing on dead coffee branches in Yunnan Province. These saprophytic fungi play a vital role in the coffee ecosystem by decomposing organic matter and unlocking trapped nutrients.
A study published in JAMA found that higher consumption of caffeinated coffee and tea is associated with a reduced risk of dementia. Moderate intake levels showed the most pronounced association, with better cognitive function also observed.
A large prospective cohort study found that consuming 2-3 cups of caffeinated coffee daily or 1-2 cups of tea daily reduced dementia risk, slowed cognitive decline, and preserved cognitive function. Caffeine was identified as the active factor producing these neuroprotective results.
Researchers found that gut microbes in Asian elephants digest pectin, reducing bitter compounds and giving Black Ivory coffee its smooth flavor. This process may lead to new methods for processing coffee beans, exploring animal-microbiome interactions in food fermentation.
A team at Graz University of Technology found that espresso is a favourable and environmentally friendly substitute for uranyl acetate, which is highly toxic and radioactive. The results showed equally good quality images under the microscope with coffee staining.
A study of over 10,000 women aged 65 and older found that moderate tea consumption was associated with higher bone mineral density, a key indicator of osteoporosis risk. In contrast, excessive coffee consumption, particularly in those who drink alcohol, may be detrimental to bone health.
Drinking 3-4 cups of coffee a day may slow the biological ageing of people with severe mental illness by lengthening their telomeres, equivalent to 5 extra biological years. However, no such effects were observed beyond this daily amount.
A recent landmark study identifies adenosine as the critical mediator of rapid antidepressant action, connecting ketamine, ECT, and hypoxia. The discovery raises questions about the potential interference of caffeine with these treatments, highlighting the need for further research on adenosinergic modulation in depression.
Researchers analyzed faecal matter samples from civets eating ripe coffee berries, finding significantly higher levels of fats and key flavour-enhancing compounds in the resulting civet coffee beans. These chemical differences are believed to affect the coffee's final flavour profile.
A new study by Bielefeld University and the University of Warwick found that morning coffee significantly improves mood and enthusiasm in young adults. The researchers also discovered that caffeine's effects on mood are consistent across individuals with varying levels of anxiety or depressive symptoms.
Researchers developed a fermentation method using unripe fruit beans, producing high-quality beverages comparable to those made from ripe fruits. The process, known as self-induced anaerobic fermentation, adds value to the product while minimizing its defects, making it attractive to domestic and foreign markets.
A new study suggests habitual coffee consumption of 4-6 cups per day is associated with reduced risk of frailty. The research highlights the possible beneficial association between daily coffee consumption and reduced risk of frailty in later life.
A team of physicists at the University of Pennsylvania has discovered that pouring water from a height creates a stronger mixing effect, increasing extraction efficiency in pour-over coffee. By optimizing flow rates and pour heights, they found that more coffee grounds can be used without diminishing overall quality.
Researchers optimized pour-over coffee brewing by maximizing pour height and laminar flow, resulting in stronger coffee with fewer beans. The study suggests using thick water jets, like those from standard gooseneck kettles, to achieve optimal mixing between water and grounds.
A new study by Uppsala University found that coffee machines in workplaces frequently produce coffee with high levels of cholesterol-elevating substances, which can affect LDL cholesterol levels and future cardiovascular disease risk. Regular drip-filter coffee makers filter out most of these substances.
A new coffee-making robot, developed by the University of Edinburgh, demonstrates cutting-edge AI and motor skills that enable it to adapt to challenging kitchen environments. The robot can interact with objects and people seamlessly, solving complex problems like accessing drawers and measuring ingredients.
A study of over 6,000 Brazilians found that consuming polyphenols from foods like fruits, coffee, chocolate, and wine can reduce the risk of metabolic syndrome by up to 23%. The study also found that flavan-3-ols in red wine were associated with a lower risk of developing the condition.
Researchers mapped yerba mate's genome, discovering an ancestor that duplicated its genome 50 million years ago. This event led to the evolution of caffeine biosynthesis in yerba mate and coffee through convergent pathways. The study provides opportunities for creating plant varieties with new characteristics.
The University of Texas at Arlington hosts weekly 1 Million Cups meetings, bringing together students, faculty, and local entrepreneurs to share ideas, network, and support startups. The program is part of the global 1MC network, which aims to facilitate community engagement and innovation.
A new study identified a group of bitter compounds in roasted Arabica coffee that influence its taste. Genetic predisposition also plays a role, with individual variations affecting how people perceive bitterness, particularly through specific taste receptors.
Researchers emphasize global importance of tree crops for achieving UN Sustainable Development Goals, while promoting biodiversity conservation and mitigating climate change. Tree crops provide stable habitats, prevent soil erosion, and contribute to greenhouse gas reduction.
Research found that morning coffee drinkers have a lower risk of dying from cardiovascular disease and a lower overall mortality risk. The study included over 40,000 adults who drank coffee at different times of the day and found that timing mattered more than the amount consumed.
A new analysis of 14 studies found that coffee and tea drinkers have a lower risk of developing head and neck cancers, including mouth and throat cancers. Decaf coffee was also associated with reduced risks of oral cavity and hypopharyngeal cancer.
A pooled analysis of over a dozen studies found that drinking caffeinated coffee daily was associated with a 17% lower risk of head and neck cancer overall. Drinking decaffeinated coffee and tea also showed protective effects, with tea linked to a 29% lower risk of hypopharyngeal cancer.
A new study found that drinking up to five cups of coffee daily may improve cognitive function in people with atrial fibrillation. The study, published in the Journal of the American Heart Association, suggests that coffee consumption may offset the increased risk of cognitive impairment associated with AFib.
Repeated outbreaks of coffee wilt disease have decimated coffee production in east and central Africa, with scientists identifying a fungal pathogen as the primary cause. The study found that horizontal gene transfers contributed to the repeated emergence of the disease, which affects arabica and robusta varieties.
A study published in PLOS Biology found that the fungal pathogen causing coffee wilt disease took up segments of DNA from a related species, F. oxysporum, contributing to successive outbreaks. This horizontal gene transfer event likely contributed to the repeated emergence of the disease on the African continent.
A new review paper finds that regular coffee consumption adds an average of 1.8 years to a person's life, with benefits seen in both men and women. The study suggests that moderate coffee consumption can play a role in mitigating against chronic diseases and promoting healthy aging.
Under climate change scenarios, Ethiopia's Arabica coffee production suitability is expected to rise by 30-44%, while some cultivated areas will become less suitable. The study models indicate that this shift will occur by 2080.
A University of Queensland-led study has failed to find any strong links between drinking coffee during pregnancy and neurodevelopmental difficulties in children. The researchers used genetic data from mothers, fathers, and babies to analyze the impact of caffeine consumption on fetal brain development.
Researchers found that patients who consumed caffeine had better vascular health, as measured through endothelial cells. The study suggests that caffeine may play a role in controlling disease progression and improving cardiovascular health.
Regular moderate coffee or caffeine intake is associated with a lower risk of new-onset cardiometabolic multimorbidity. The study found that moderate consumption could play an important protective role in almost all phases of CM development.
Scientists at Yokohama National University successfully isolated Mannan-rich Holocellulose nanofibers (HCNFs) from spent coffee grounds using TEMPO-mediated oxidation. The resulting HCNFs exhibit desirable properties, including preservative-free long-term storage, volume reduction during transportation, and easy handling without solven...
Researchers investigate climate-resilient coffee cultivars due to projected decline in Arabica production. Robusta is found to be highly adaptable and grows well in high altitude regions, combining good production and flavor scores.
A genome-wide association study found consistent positive genetic associations between coffee consumption and harmful health outcomes in two large datasets. However, the relationship with psychiatric conditions was more complicated, showing both positive and negative correlations across different cohorts. The study highlights the compl...
Researchers used 2D infrared spectroscopy to investigate milk protein structures and dynamics in coffee beverages. The study found that milk proteins remained intact, retaining their original properties, even when exposed to caffeine and coffee grounds.
A global team of researchers discovered intricate gene clusters associated with disease resistance in Coffea arabica, a widely-cultivated coffee species. The study provides valuable information for breeding opportunities and mechanisms for diversification, ensuring the sustainability of coffee farming and its continued success.
A study published in The Lancet Gastroenterology & Hepatology found that dietary adjustments, such as a low FODMAP diet and low-carbohydrate diets, resulted in significantly reduced IBS symptoms for over seven out of ten patients. In contrast, medication-based treatment showed fewer symptom improvements.
Researchers analyzed EU agricultural imports to identify areas of high environmental impact. Trade with MERCOSUR countries, Malaysia, Indonesia, and Papua New Guinea contributes significantly to deforestation and land degradation. The EU can reduce its relevance by regulating demand for sustainable livestock farming or promoting low-me...
A new international study reveals that fluctuating coffee prices have a significant negative effect on the mental well-being of Vietnamese farmers. The study found that price volatility leads to increased stress, anxiety, and reduced social capital among farmers.
A consortium of scientists, including Brazilians, has successfully sequenced the reference genome of Arabica coffee. The study identified genes responsible for resistance to rust and other diseases, as well as those related to the aroma of Arabica coffee. By comparing a dihaploid-derived genome with a common tetraploid variety, researc...
A new scientific review published in Sustainable Production and Consumption explores how to accurately assess the carbon footprint of coffee farming. The study provides guidance on measuring green coffee's environmental impact, including identifying representative measurements and applying land use change modeling.
The study charts the family history of Arabica through Earth's heating and cooling periods over the last millennia. The research found that Arabica developed over 600,000 years ago in Ethiopia via natural mating between two other coffee species.
A recent discovery reveals that the natural molecule trigonelline can increase NAD+ levels and improve muscle function during ageing. Lower levels of trigonelline were found in older people with sarcopenia, a condition where muscles weaken and mass is lost.
New research reveals spent coffee grounds can act as an efficient adsorbent of bentazone, a highly neurotoxic herbicide. Activated carbon from spent coffee grounds showed a 70% efficiency in bentazone removal and high sensitivity to pollutants.
Researchers have demonstrated the feasibility of using wearable technology to measure the emotional responses of coffee experts during tastings. The study found significant correlations between biomedical signals and data from conventional questionnaires, confirming the viability of this approach for enhancing coffee quality assessment.
A new biomarker, N-methylpyridinium, has been validated for coffee consumption and is considered a reliable qualitative biomarker. The substance is specific to roasted Arabica and Robusta coffee and can be easily detected in various body fluids after coffee consumption.
A recent study suggests that hospital coffee machines are not a breeding ground for bacteria and do not pose a risk to patients. Despite being touched by multiple people, the machines were found to harbor only a few medically relevant pathogens, with most being harmless commensals.
Researchers successfully replicated some of coffee's comforting aromas and tastes by roasting lab-grown coffee cell cultures. However, further processing techniques are necessary to enhance the flavor of these alternative coffee products.
Researchers found that adding water to coffee beans before grinding reduces static electricity, resulting in less wasted coffee and cleaner grinders. Grinding with water also produces more consistent and intense espresso. The study's findings have significant economic implications for the $343.2 billion coffee industry.
A new study reveals that tropical crops relying on insect pollinators are under threat from climate change and agricultural activities. The research found significant declines in insect pollinator abundance and richness, with the tropics being the most vulnerable region.
A new study by the National Neuroscience Institute suggests that drinking coffee and tea containing caffeine can significantly reduce the risk of Parkinson's disease in Asians who carry specific genetic variants. The study found that those who consumed higher amounts of caffeine had lower risks, even at moderate doses.
A Singapore study found that drinking coffee and tea at midlife is associated with reduced likelihood of physical frailty in late life. The study, led by Professor Koh Woon Puay, analyzed data from over 12,000 participants aged 45-74 years old.
Researchers have incorporated spent tea and coffee powders into sponge cakes to increase antioxidant activity and nutrient content. The fortified cakes showed improved shelf stability and reduced microbial growth, making them a potential way to recycle wasted products.
Engineers at RMIT University have developed a technique to make concrete 30% stronger using biochar made from roasted used-coffee grounds. This innovation reduces waste going to landfills and emits fewer greenhouse gases, offering a sustainable alternative to traditional construction materials.