Coffee Reduces Fat
When coffee beans are processed and roasted, the husk and silverskin of the bean are removed and unused. They are often left behind in fields by the coffee producers.
Food science and human nutrition scientists at the University of Illinois have discovered inflammation-fighting phenolic compounds called protocatechuic acid and gallic acid in the silverskin and husk of coffee beans. Researchers have found their benefits in alleviating chronic disease.
A recent study, published in Food and Chemical Toxicology, illustrates that when fat cells of mice were treated with extracts from coffee beans skins these compounds induced inflammation in the cells and improved glucose absorption and insulin sensitivity.
Coffee Reduces Fat- The Study
The research show promise for these bioactive compounds when consumed as part of the diet. These compounds can be used as a strategy or preventing obesity-related chronic illnesses, such as Type 2 diabetes and cardiovascular disease.
Elvira Gonzalez de Mejia
, professor of food science in the College of Agricultural, Consumer, and Environmental Sciences (ACES) at the University of Illinois, said that this material from coffee beans is interesting mainly because of its composition. It’s been shown to be non-toxic. These phenolic compounds were found to have a very high antioxidant capacity.For the research, the fat cells and immune cells were cultured together to recreate the real-life interaction between the two cells.
These “brown-like” cells are known as fat burners, and they contain excess mitochondria, an essential organelle in cells that turn nutrients into energy. In the study, the team of scientists observed that some phenolics were able to stimulate browning of the fat cells. This increased the content of mitochondria in adipocytes or fat cells.
Coffee Reduces Fat- The Effect of Coffee
When obesity-related inflammation is present, the fat cells and immune cells work together as stuck in a loop. This is done to increase oxidative stress, and interfere with glucose uptake, worsening the situation.
To block this loop and prevent chronic disease, the researchers’ goals were to eliminate or reduce as much inflammation as possible to allow glucose uptake to be facilitated. Also, to have healthy cells that will produce adequate insulin.
When macrophages interact with fat cells, the cells have fewer mitochondria. Having fewer mitochondria, fat cells lose the capacity of eliminating lipids. Using these phenolics, the scientists found that this impact of macrophages on the fat cells was completely blocked. The fat cells maintained their function.
The compounds scientists tested were able to inhibit inflammation in the macrophage.
Coffee Reduces Fat- The Positive Impact
The scientists also pointed out the positive impact on the environment of using the coffee bean by-products. During coffee processing, the bean is separated from the husk. The husk is the external outer layer of the seed. After the bean is roasted, the silverskin layer is separated.
Worldwide around 1,160,000 tons of husk is left in fields per year, potentially causing contamination. According to de Mejia, 43,000 tons of silverskin is produced each year, which may be easier to utilize because it stays with the bean as it is exported ascross the world to be roasted.
