Why Coffee Lowers Risk of Diabetes

Tue, 17 Jan 2012
Drinking coffee has been related to a lower risk of diabetes. Chinese researchers confirm why they consider this to be so.

Three compounds present in coffee seem to block the toxic accumulation of a protein which is related to a raised risk of type 2 diabetes .

There are three major compounds in coffee which can reverse this toxic process. This may go to explain why coffee drinking is related to a lesser risk of developing type 2 diabetes .

Previous studies have highlighted that individuals who drink four or more cups of coffee daily halve their risk of developing type 2 diabetes .

Type 2 diabetes is the most usual kind of diabetes . In type 2 diabetics, the body has insufficient insulin or the cells blank the insulin.

Insulin is a vital hormone, produced by the pancreas, for transferring glucose to our cells for energy.

The Chinese researcher studied three key active compounds in coffee and their impact on preventing the toxic accumulation of the protein:

They exposed hIAPP to coffee extracts, and "found caffeine, caffeic acid, and chlorogenic acid all inhibited the formation of toxic hIAPP amyloid and protected the pancreatic cells," says the lead Chinese researcher Huang.

All three had an impact, caffeic acid being the best and caffeine the least good.

The results also intimate that decaf coffee works, too, to lower the risk of type 2 diabetes as the percentage contents of caffeic acid and chlorogenic acid are even higher than in regular coffee, with caffeine content being much less.

For diabetics, multiple studies have suggested that decaf coffee is better than regular coffee.

Link to this page

Copy and Paste the following HTML into your page.