People who enjoy coffee may have another reason to serve up their cup of joe. According to research published in the Journal of Agricultural and Food Chemistry, scientists have pinpointed the active ingredients in coffee that offset type II diabetes.
Chinese researchers made a remarkable discovery. They knew that defective proteins known as human islet amyloid polypeptides which are secreted by the pancreas are associated with type II diabetes. They also knew that caffeine reverses the effects of diabetes. But what precisely is it about coffee that brings about the anti-diabetic benefits?
The scientists rigorously examined the effect that caffeine, caffeic acid and chlorogenic acid as well as a major metabolite of caffeic and chlorogenic acid would have on the misfolded proteins which contribute to diabetes.
Their analysis revealed that each of all three components possessed the ability to inhibit formation of the defective proteins although not to the same degree. In fact it was discovered that caffeic acid was most able to hinder amyloid formation whereas caffeine was least effective against them.
As far as type II diabetes is concerned, each of coffee's components were able to interfere with the structure of human islet amyloid polypeptide. When this protein's structure is disrupted it can no longer maintain its stability, and thus won't be able to accumulate in the body.
For people seeking an all natural product that can cut the risk of type 2 diabetes, a hot cup of coffee could be just what you're looking for.
13 You, my brothers, were called to be free. But do not use your freedom to indulge the sinful nature; rather, serve one another in love. 14 The entire law is summed up in a single command: "Love your neighbor as yourself." Galatians 5:13-14
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Cheng, B., Liu, X., Gong, H., Huang, L., Chen, H., Zhang, X., Li, C., Yang, M., Ma, B., Jiao, L., Zheng, L., & Huang, K. (2011). Coffee Components Inhibit Amyloid Formation of Human Islet Amyloid Polypeptide in Vitro: Possible Link between Coffee Consumption and Diabetes Mellitus Journal of Agricultural and Food Chemistry, 59 (24), 13147-13155 DOI: 10.1021/jf201702h
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