Articles tagged with Coffee
A new coffee tree species, Sommera cusucoana, has been discovered in the Critically Endangered Cusuco National Park in Honduras. The species was identified by a team of scientists led by Daniel Kelly and is characterized by its cream-colored flowers and cherry-like fruits.
A EU-funded project led by the University of Huddersfield is empowering community-managed forest areas in Ethiopia, improving local livelihoods while protecting biodiversity. The project's Participatory Forest Management approach has enabled over 55 village communities to manage large forest areas.
The Feed the Future program aims to address declining coffee production in Rwanda by promoting research, farmer capacity building, and policy engagement. MSU will inform coffee sector stakeholders of effective practices for controlling pests and establish a policy environment that encourages producers to invest in sustainable practices.
A large meta-analysis of four studies involving nearly 250,000 individuals found no association between moderate coffee consumption and increased risk of atrial fibrillation. The study's results suggest that people who like coffee can safely continue to consume it in moderation without the risk of developing this condition.
Research shows high consumption of sugar-sweetened beverages is associated with lower intakes of healthy foods like fruits, vegetables, and yoghurt. In contrast, tea and juice consumption is linked to higher intakes of these nutritious foods.
A new study of over 22,000 U.S. adults found that diet-beverage consumers often make up for the calorie lack in their drinks by consuming more sugar, sodium, fat, and cholesterol in other foods. The study suggests a possible compensation effect where people who drink diet beverages may feel justified in eating more high-calorie foods.
Researchers at UNIST developed a simple process to treat waste coffee grounds for methane storage using sodium hydroxide and heating. The process produces a stable carbon capture material with environmental benefits of recycling a waste product.
A 12-year study of over 1,200 patients found that heavy coffee drinkers had a four-fold increased risk and moderate drinkers tripled their risk of heart attacks. The effect may be mediated by long-term influences on blood pressure and glucose metabolism.
The shift to technified coffee production has worsened economic and ecological conditions for farmers in poor nations like Honduras, Colombia, and Vietnam, due to increased water usage and monoculture farming practices.
A team of researchers found that several bat species are struggling in fragmented landscapes, but also discovered that shade-grown coffee plantations offer a lifeline for biodiversity. These plantations keep native forest canopies while promoting wildlife-friendly agriculture.
A new study from Dana-Farber Cancer Institute found that consuming four or more cups of coffee daily can lower the risk of colon cancer recurrence by 42% and mortality by 33%. The study's authors suggest that caffeine may increase insulin sensitivity, reducing inflammation and cancer risks.
A new study from Dana-Farber Cancer Institute found that regular coffee consumption, especially four or more cups a day, significantly reduces cancer recurrence and death in stage III colon cancer patients. The researchers discovered that caffeine is the key component responsible for this protective effect.
Researchers from Michigan Tech study geohazards on San Vicente Volcano in El Salvador, combining traditional hazard assessments with social science techniques. Their work helps develop a more in-depth understanding of the risks present at the volcano.
The coffee berry borer beetle relies on its gut microbiota to break down and detoxify caffeine, a toxic compound that harms most insects. Researchers discovered 14 bacterial species in the beetles' digestive tracts that degrade caffeine, with one species possessing a gene that enables this process.
A new study published in the International Journal of Epidemiology reveals that coffee neither increases nor decreases the risk of obesity and diabetes. Genetic analysis of 93,000 Danes suggests that drinking coffee is not associated with these lifestyle diseases.
Research highlights the potential role of moderate coffee consumption in reducing cardiovascular disease (CVD) mortality risk. Key findings include an estimated 21% reduction in CVD mortality risk at a daily intake of 3-5 cups, as well as associations with lower type 2 diabetes risk and improved lifestyle habits.
A study published in PLOS ONE found that moderate caffeine consumption is associated with lower rates of erectile dysfunction. Men who consumed 85-170mg or 171-303mg of caffeine per day were 42% and 39% less likely to report ED, respectively, compared to those who drank zero to seven milligrams.
Researchers found high levels of phenols in spent coffee grounds, which have potential as additives to enhance health effects of other food products. The study's findings suggest that used coffee grounds could be a valuable source of dietary phenolic compounds.
Researchers discover coffee grounds and silverskin contain powerful antioxidants, fibre and phenols, making them suitable for creating healthy food products. The study's findings suggest these by-products could greatly diminish the environmental impact of discarded coffee waste.
Monash researchers, in collaboration with Illycaffè, conducted a comprehensive study on the behavior of free radicals and antioxidants during coffee brewing. They discovered that under certain conditions, coffee can act as an antioxidant, providing a deeper understanding of its potential health benefits.
A new study confirms that moderate coffee consumption reduces breast cancer recurrence risk in women treated with tamoxifen. The study found that caffeine and caffeic acid in coffee inhibit tumor growth and cell division.
A recent meta-analysis of 36 studies found that moderate coffee consumption is associated with a decreased risk of heart disease. Participants who consumed 3-5 cups of coffee per day had the lowest risk of clogged arteries and heart attacks.
A new study suggests that drinking coffee may reduce the risk of developing multiple sclerosis (MS). Researchers analyzed data from two studies involving over 3,700 people with MS and found that those who consumed high amounts of coffee had a lower risk of developing the disease. The study supports the idea that caffeine may have prote...
Princeton scientists discovered that foam significantly dampens liquid sloshing by absorbing energy through friction with container walls. The team's research has applications beyond breakfast beverages, including safer transport of hazardous liquids.
Research by University of Utah-led team finds shade coffee to be bird-friendly, but some species thrive in forest habitats. The study suggests organic shade coffee is the best choice for biodiversity, with native trees and no chemicals.
A new study in Journal of Consumer Research reveals that consumers may not perceive bundled products as a better value. Retailers need to highlight the benefits of package deals to attract customers. By presenting both individual and bundled options, businesses can make consumers aware of the added value and increase sales
A recent study found that companies with strong corporate social responsibility practices receive more forgiveness from customers when their service is poor. Customers who support a favorite charity are less likely to express anger or leave negative reviews, and may even return in the future.
Epidemiological and pre-clinical studies suggest coffee has a protective effect against non-melanoma skin cancers, but the link to cutaneous melanoma is less clear. A study found that high coffee intake was inversely associated with a 20% lower risk of malignant melanoma, especially in caffeinated coffee drinkers.
A new study in the Journal of Marketing Research found that smaller brands can increase sales when positioned as direct competitors to larger brands. Consumers may gain pleasure from 'stick[ing] it to the man' and opt for smaller, independent options instead.
Recent research suggests that moderate coffee consumption may lower the risk of Alzheimer's disease by up to 20 percent. This protective effect is attributed to compounds such as polyphenols, which are also found in high quantities in coffee.
Researchers at the University of Georgia discovered that chlorogenic acid significantly reduced insulin resistance and fat accumulation in mice fed a high-fat diet. The compound also maintained normal blood sugar levels and healthy liver composition.
Researchers found that decaf coffee consumption was linked to lower levels of abnormal liver enzymes in a study of over 27,000 participants. The study suggests that chemical compounds in coffee other than caffeine may help protect the liver.
A large-scale genome-wide meta-analysis has identified six new genetic variants associated with habitual coffee drinking. The study suggests that people naturally modulate their coffee intake for optimal effects exerted by caffeine.
Scientists sequenced the coffee plant genome to uncover its unique characteristics. The study found that genes related to caffeine production evolved independently in coffee, tea, and chocolate, suggesting that coffee developed its own pathways for caffeine production.
The HARVEST study found that coffee drinking increased the risk of prediabetes in patients with hypertension, particularly those who were slow caffeine metabolisers and overweight or obese. Moderate coffee consumption also heightened this risk, whereas heavy coffee drinkers only saw an increased risk if they were slow metabolizers.
A study of 131,401 people found that tea drinkers had a lower risk profile for cardiovascular disease and significantly lowered the risk of non-CV death. The study also revealed that coffee consumption was associated with a higher CV risk profile, particularly among smokers.
Researchers developed a highly accurate test to detect surprise ingredients that are neither sweet nor flavorful in ground, roasted coffee. The test uses liquid chromatography and statistical tools to identify unwanted additives, such as grains or plant parts, with 95% accuracy.
A new study by Veronika Ilyuk and colleagues found that consumers tend to overestimate the duration of pharmacological products' effectiveness. In five studies, participants who engaged in more difficult tasks consumed medications or energy drinks more frequently than those in easier conditions. Brands can use these findings to improve...
A study published in Journal of Agricultural and Food Chemistry found that chlorogenic acid in coffee may prevent retinal degeneration due to oxidative stress. Regular coffee consumption could potentially protect against eye diseases like glaucoma, age-related macular degeneration, and diabetic retinopathy.
A new study published in Diabetologia found that increasing daily coffee consumption by more than one cup per day can lower the risk of developing type 2 diabetes by 11%. Conversely, decreasing coffee consumption by more than a cup per day increases the risk of type 2 diabetes by 17%.
A four-year increase in coffee consumption was associated with a reduced risk of type 2 diabetes, while decreases in coffee intake were linked to a higher risk. Coffee's protective effect against type 2 diabetes appears to be independent of initial coffee consumption and other lifestyle factors.
The proportion of shade grown coffee in global production has decreased by nearly 20% since 1996, with traditional methods being replaced by more intensive styles. This shift is linked to lower land and labor costs, but also poses risks to the environment, communities, and individual farmers.
Consuming two or more cups of coffee per day significantly lowers the risk of death from liver cirrhosis, particularly non-viral hepatitis related cases. Heavy alcohol use increases cirrhosis mortality risk.
A new study finds that teenagers can be persuaded to cut back on sugary soft drinks, especially with peer support. The 'Sodabriety' challenge, led by Ohio State University researchers, reduced sugar-sweetened drink use and increased water consumption among high school students.
A recent study highlights the need for more attention to caffeine use disorder, which affects millions worldwide. The condition is characterized by withdrawal symptoms and difficulty reducing consumption despite other health concerns.
Researchers suggest that traditional shade-growing techniques and natural fungal enemies can help control coffee rust. Abandoning these methods may exacerbate the problem, and a return to more sustainable practices could be an effective way to manage the disease.
Researchers at the University of Chicago and Cornell University have developed a universal jamming gripper that can handle various objects on the same manufacturing line. The company Empire Robotics is now commercializing this technology, which has potential impacts in industries such as prosthetics and mobile robots.
A new study found that when charity is tied to personal gain, it's viewed less favorably by others. Participants rated individuals who benefited from charity as less moral and ethical compared to those who didn't benefit. The researchers suggest finding ways to reduce this bias could lead to more charitable donations.
A recent study by researchers at the University of Birmingham found no evidence of dehydration in regular coffee drinkers who consumed moderate amounts of coffee. The study measured hydration status using various methods and found that coffee consumption contributed to daily fluid requirements, just like other fluids.
A UC Berkeley study found that shoppers spend more money when engaged in a 'pay-it-forward' chain of goodwill than when they can name their own price. The results shed light on the psychological and social forces guiding consumer decisions beyond getting the best deal.
A study of 27 healthy adults showed that drinking caffeinated coffee significantly improved blood flow in a finger, with a 30% increase compared to decaffeinated coffee. The researchers suggest that caffeine may help open blood vessels and reduce inflammation, providing new insights into how coffee may benefit cardiovascular health.
Regular, moderate coffee consumption decreases an individual's risk of developing type 2 diabetes. Key research findings include a 25% lower risk for consuming three to four cups per day compared to none or less than two cups.
A meta-analysis of 16 high-quality studies found that coffee consumption reduces the risk of hepatocellular carcinoma (HCC) by about 40%, with 3 cups per day showing a 50% reduction. Chronic infections with hepatitis B and C viruses are the main causes of liver cancer.
Recent studies suggest that moderate habitual coffee consumption is unlikely to adversely affect cardiovascular health. Higher green tea and coffee consumption has been inversely associated with the risk of CVD and stroke in the general population. Moderate coffee consumption may also have a favorable effect on plasma cholesterol levels.
University of Cincinnati researchers have made early discoveries on converting waste coffee grounds into energy sources, including biodiesel and activated carbon. The process involves extracting oil, drying the grounds, and burning what's left as an alternative energy source, with promising results in reducing emissions.
Stanford biologists found that leaving patches of rainforest in coffee plantations increases bird biodiversity and reduces borer beetle infestation rates. The birds' activity can increase yield by $75 to $310 per hectare, providing a sustainable win-win opportunity for pest management.
Researchers found a 59% reduced risk of prostate cancer recurrence and/or progression in men who consumed four or more cups of coffee per day. The study suggests that bioactive compounds in coffee may have anti-inflammatory and antioxidant effects, but further research is needed to understand the mechanisms underlying the results.
Researchers have identified unique chemical markers that can distinguish authentic Kopi Luwak from adulterated or fake versions. The development marks the first scientific method to authenticate the world's most expensive coffee.
A new study published in Mayo Clinic Proceedings suggests that consuming more than 28 cups of coffee per week may increase mortality risk in individuals under 55 years old. The study of over 40,000 participants found a statistically significant association between heavy coffee consumption and all-cause mortality.
Researchers found that flattering sellers eliminates the endowment effect, leading to lower selling prices. This phenomenon is driven by consumers' emotional response to losing a possession, which can be mitigated by acknowledging their concerns.