Data published in European Journal of Nutritionand Food Research International indicate that regular consumption of a market blend or a ‘special’ coffee rich in green coffee bean compounds and roast products was associated with protection against DNA damage, while the ‘special’ coffee had greater effects on body fat, and energy and nutrient intakes.
“The overall results of this study thus indicate that regular coffee consumption is associated with beneficial health effects, including maintenance of DNA integrity, regulation of satiety, reductions of energy intake and increase of body fat catabolism,” wrote researchers from the Technical University of Kaiserslautern and the University of Vienna.
Coffee and its constituents
The beverage, and its constituent ingredients, has come under increasing study with research linking it to reduced risk of diabetes, and improved liver health.
Coffee, one of the world's largest traded commodities produced in more than 60 countries and generating more than $70bn in retail sales a year, continues to spawn research and interest.
Indeed, a report by Mario Ferruzzi from Purdue University in Physiology & Behavior (doi: 10.1016/j.physbeh.2010.01.035) stated that coffee is one of the richest sources of polyphenols in the Western diet, with one cup of the stuff providing 350 milligrams of phenolics. Of these, the most abundant compounds in coffee are chlorogenic acids, making up to 12% of the green coffee bean. The most abundant of these compounds is caffeic acid.
The new studies looked at a ‘special’ coffee blend containing roast coffee products and green coffee bean compounds. According to data in the research paper, the coffee was rich in chlorogenic acids and N-methylpyridinium (NMP), a compound formed during roasting.