The nutritional benefits of Coffee

Today, coffee drinking holds the second place in fluid consumption after water and 500 billion cups are consumed daily all over the world.

Coffee consumption is of great trading, farming and social importance. Coffee is a drink that contains a multitude of substances that affect health. Its basic phytochemical substance is caffeine and coffee is the main source of it (_~2 %) and is consumed mainly because of its invigorating properties. These properties are mainly cause by the pharmaceutical effect of caffeine, which acts as a competitor for the adenosine receptors in our brains. Other substances that pay an important part in our health are chlorogenic acid, caffeic acid and hydroxy-hydroquinone, substances that are considered to be strong antioxidants and reduce the creation of harmful chemical radicals that are responsible for significant damage like ageing, cancer and cardiovascular illnesses.

Research in the last years has shown and systematic reviews show that a mind consumption of coffee (2-3 cups per day) can have positive effects on our health and is related to a reduced chance of the development of type II diabetes, cardiovascular illnesses, heart attacks and mortality by cardiometabolic diseases.

The consumption of coffee seems to protect muscle glycogen and fat oxidizing. Many reviews have tested the ergogenic effect of coffee and especially caffeine and can state that the consumption of caffeine is related to greater athletic output.

Caffeine is a substance that affects blood vessels and can lead to the release of catecholamines, (norepinephrine and epinephrine), hormones that are released by the adrenal glands and are responsible for maintaining stable blood pressure and blood supply. They are also necessary for dealing with fear and trauma.

The consumption of coffee seems not to be related with the possibility of the occurrence of Parkinson’s disease, an illness which is defined as a brain malfunction that involves the deactivation of kinetic neurons. Caffeine acts as a neuroprotective agent, by also protecting from type II diabetes that is partly responsible for this illness. Coffee and Caffeine is positively related to a heightened ability in completing mental challenges, including a heightened sense of awakening and attention during everyday activities.

The dose of 300-600mg of caffeine contained within 3-6 cups of coffee a day can have positive affects when measuring drowsiness, fatigue and concentration.

Another substance in coffee is cafesterole that acts as an antioxidant and when working with other antioxidants within coffee they stop the oxidization of LDL-cholesterol that is responsible for atherosclerosis and cardiovascular illness. Cafesterole can be retained from coffee, which is filtered, and has a small concentration in espresso.

Although research is still being done on the field of coffee and health, the Panamerican Organization of Health recommends the consumption of coffee for health and well-being. The consumption of 2-3 cups per day is considered to improve cognitive functions, senses and digestion. The same dose can have positive effects on cardiovascular illnesses, type II diabetes and neurological diseases such as Parkinson’s and Alzheimer.

To summarize we should drink coffee moderately and in the dosage that is suggested by the scientific community and International Health Organizations. Coffee, apart from its qualities which rely on its ingredients, is a drink that is in part our daily lives and allows us to taste some of the luxury of life. Coffee is our daily pleasure!

Katerina Skenderi, PhD, DDNS. HUA.