Coffee protects the brain, metabolism, and immunity at the molecular level

Has your incompetent? doctor still not installed a 24-hour coffee station in the hospital? Massive earlier research on the benefits of coffee here!

I'm not taking chances and do a 12 cup pot of coffee a day. 

How coffee protects against Parkinson’s Aug. 2014 

Coffee May Lower Your Risk of Dementia Feb. 2013

Coffee drinkers rejoice! Drinking coffee could lower the risk of Alzheimer’s disease 

And this: Coffee's Phenylindanes Fight Alzheimer's Plaque December 2018

New research suggests drinking coffee may reduce the risk of frailty May 2025

I think I'm in this category:  I never get the jitters or flushed skin.

Genetics determine how much coffee you can drink before it goes wrong

I'm doing a 12 cup pot of coffee a day with full fat milk to lessen my chances of dementia and Parkinsons. Tell me EXACTLY how much coffee to drink for that and I'll change. Yep, that is a lot more than the 400mg. suggested limit, I don't care! Preventing dementia and Parkinsons is vastly more important than whatever problems it can cause! 

Of course, your fuckingly incompetent? doctor did nothing with this from 2 years ago!

Dementia risk could drop by drinking just one shot daily of common beverage  August 2023

This line is great: The findings indicate that even the Espresso Martini cocktail contains the espresso's beneficial compounds - and can contribute to staving off dementia.

The latest here:

 Coffee protects the brain, metabolism, and immunity at the molecular level

A new scientific review reveals the molecular networks underlying coffee’s most potent compounds, demonstrating how this everyday drink may reduce disease risks through its coordinated antioxidant, anti-inflammatory, and neuroprotective effects.

Study: Transforming coffee from an empirical beverage to a targeted nutritional intervention: health effects of coffee's core functional components on chronic diseases. Image credit: mariaeleman/Shutterstock.com

Scientists have conducted a systematic review to establish a molecular-theoretical foundation for repositioning coffee as a targeted nutritional intervention rather than an empirical beverage. The results are published in Frontiers of Nutrition.

Coffee: A highly popular global beverage

Coffee is a popular beverage derived from the processed fruits of the Coffea species. Scientists have traced the use of coffee back to 15th-century Yemeni Sufi monasteries, and highlight its relevance within the concept of “food–medicine homology,” where foods possess both nutritional and medicinal functions.

More to Consider

Explore Differences Between Heart Attack And Cardiac Arrestinjection.com

The global coffee industry continues to exhibit robust growth, with annual coffee bean production exceeding 10 million metric tons. Commercial coffee cultivation predominantly involves Coffea arabica L. (Arabica), Coffea liberica Hiern (Liberica), and Coffea canephora Pierre ex A. Froehner (Robusta). Arabica accounts for approximately 70% of the global market share, primarily because of its low bitterness and complex aromatic profile.

Multiple studies have described coffee as a chemically complex beverage rich in bioactive compounds. Raw (unroasted) coffee beans mainly contain carbohydrates, lipids, and proteins. It also includes a minimal quantity of nitrogenous compounds, minerals, and acid-ester substances.

The process of roasting coffee beans also produces several compounds, such as melanoidins, driven by Maillard reactions and pyrolysis. For instance, the content of carbohydrates and nitrogenous compounds decreases, while the lipid content increases after roasting. Notably, melanoidins formed during roasting may constitute up to one-quarter of the roasted bean mass, reflecting extensive chemical transformation.

Functional chemistry of coffee

Scientists have broadly classified the bioactive compounds of coffee into four major categories, namely, alkaloids (e.g., caffeine, trigonelline), polyphenols (e.g., chlorogenic acids), diterpenes (e.g., cafestol), and Maillard reaction products (melanoidins). These compounds interact through synergistic and antagonistic mechanisms, forming multidimensional regulatory networks that lead to diverse health benefits.

It is emphasized that understanding these network-level interactions is essential, as focusing on isolated compounds does not accurately reflect how coffee behaves under real consumption conditions.

Bioactive compounds

The mechanisms associated with the bioactive compounds in coffee and their therapeutic effects are described below.

Alkaloids:

Caffeine, a methylxanthine derivative, is a highly stable alkaloid that is primarily metabolized in the liver through P450 1A2 (CYP1A2). This alkaloid primarily derives its physiological functions from competitive antagonism of adenosine A1/A2A receptors and specific inhibition of phosphodiesterase 4/5 (PDE4/5) activity. Through these mechanisms, caffeine acts as a low-affinity benzodiazepine-site antagonist at γ-aminobutyric acid type A (GABA_A) receptors that play a crucial role in reducing seizure threshold.

Innovation in neuroscience drug discovery - eBook eBook Compilation of the top interviews, articles, and news in the last year.Download the latest edition

Molecular studies have demonstrated caffeine's neuroprotective role. It acts as a central nervous system (CNS) stimulant, potentially enhancing cognitive function and reducing the risk of Parkinson's disease (PD) through antagonism of the adenosine A2A receptor (A2AR). However, increased caffeine intake may increase sleep disturbances and anxiety.  

Multiple studies have demonstrated the anti-inflammatory, neuroprotective, anti-obesity, and anti-diabetic effects of caffeine. The review also cites human cohort evidence showing that caffeinated coffee, rather than decaffeinated coffee, is strongly associated with a reduced risk of neurodegenerative disease.

Several in vitro studies, animal models, and molecular docking analyses have demonstrated the potential of trigonelline for neurodegenerative disorders, including AD, PD, and depression, through mechanisms that include oxidative stress mitigation, acetylcholine inhibition, and neuroinflammatory suppression.

Polyphenols:

Chlorogenic acids (CGAs) are hydroxycinnamic acid derivatives, which are the most abundantly found polyphenols in coffee. These polyphenols are key contributors to coffee's antioxidant and metabolic regulatory properties. Mechanistically, 5-O-caffeoylquinic acid (5-CQA), an abundantly found CGA, activates the nuclear factor erythroid 2-related factor 2 (Nrf2) pathway to suppress oxidative stress and inhibits α-glucosidase to modulate postprandial glycemia.

A typical coffee serving contains approximately 27 to 121mg of CGAs. These bioactive compounds are associated with glycemic regulation, anti-inflammatory actions, and neuroprotection. Roasting significantly degrades CGAs, with light roasting retaining far more CGAs than dark roasting.

Diterpenes:

Cafestol and kahweol are furan diterpenes that are abundantly found in coffee oils. Their physiological effects largely depend on the brewing methods. For instance, paper-filtered techniques remove a significant amount of diterpenoids, whereas unfiltered brewing techniques, such as the French press, retain the full content.

Diterpenes exhibit paradoxical biological activities. It triggers an increase in low-density lipoprotein (LDL) cholesterol levels, potentially elevating the risk of cardiovascular disease, and induces glutathione S-transferase (GST) for anticancer activity.  Diterpenes also exhibit hepatoprotective and anti-inflammatory properties.

Maillard reaction products:

During coffee roasting, the Maillard reaction produces a complex array of compounds, including melanoidins. These compounds exhibit furan and pyrrole ring-enriched molecular structures, responsible for their metal ion chelation capacity and lipid peroxidation inhibitory activity.

However, the Maillard reaction also leads to the production of harmful compounds, such as acrylamide, a Group 2A carcinogen. Higher acrylamide concentration has been found in dark-roasted coffee, which exhibits neurotoxic and carcinogenic effects.

Although acrylamide levels can be measurable, typical dietary exposure from coffee remains below most regulatory concern thresholds.

The complexity of coffee

Coffee contains a variety of chemical compounds that work together, oppose each other, or act in sequence to affect multiple molecular targets. Through these interactions, coffee helps regulate oxidative stress, inflammation, metabolism, and neuroprotection. Extensive epidemiological evidence links moderate coffee consumption with lower risks of type 2 diabetes, Alzheimer’s disease, Parkinson’s disease, and cardiovascular disorders.

Current pharmacological research on coffee is often fragmented, focusing on isolated components and overlooking interactions among multiple compounds. This results in three major research limitations: an overemphasis on isolated compounds rather than multicomponent synergy, a limited investigation of minor bioactive constituents, and an overreliance on in vitro or rodent models that lack human translational validation.

By mapping the target networks of CGAs, caffeine, and related compounds, researchers will be able to clarify the biological basis of coffee's multi-target regulation. This integrated approach would support a more holistic view of coffee as a functional food and provide a theoretical foundation for its health benefits.

Unfiltered coffee may increase mortality risk

Whew, I don't have to change my 12 cup a day habit. 

Unfiltered coffees, also known as “boiled” coffees, do not employ a filter and include espresso, Turkish coffees, and French press coffees. Coffee contains many ingredients, most notably caffeine, chlorogenic acid, and chemicals called diterpenes.

 I wrote about this way back in May 2016 so your doctor has no reason to not know about this and include it in your diet protocols.

Pressed coffee is going mainstream — but should you drink it?

 The latest here:

Unfiltered coffee may increase mortality risk

Fukumoto Y. Eur J Prev Cardiol. 2020;doi:10.1177/2047487320920415.
Tverdal A, et al. Eur J Prev Cardiol. 2020;doi:10.1177/2047487320914443.

April 23, 2020

People who drank unfiltered coffee had a higher risk for mortality compared with those who drank filtered coffee, according to a study published in the European Journal of Preventive Cardiology.
“Our study provides strong and convincing evidence of a link between coffee brewing methods, heart attacks and longevity,” Dag S. Thelle, MD, PhD, professor in the department of public health and community medicine at the Institute of Medicine at the University of Gothenburg in Sweden, said in a press release. “Unfiltered coffee contains substances [that] increase blood cholesterol. Using a filter removes these and makes heart attacks and premature death less likely.”

Coffee consumption in Norway
Aage Tverdal, PhD, epidemiologist at the Norwegian Institute of Public Health, and colleagues analyzed data from 508,747 participants aged 20 to 79 years from Norway. Participants completed questionnaires on smoking habits, coffee consumption and formal education duration. Some of the questions pertaining to coffee consumption included method of brewing, type and number of cups per day.
Among participants, 59% reported they preferred filtered coffee, 20% preferred unfiltered coffee, 9% used both methods and 12% did not drink coffee.
During an average follow-up of 20 years, there were 46,341 all-cause deaths, 12,621 CVD deaths, 6,202 ischemic heart disease deaths and 2,894 deaths related to stroke.
Compared with no coffee consumption, the HRs for any death in men who consumed filtered coffee was 0.85 (95% CI, 0.82-0.9), 0.84 for men who preferred both filtered and unfiltered coffee (95% CI, 0.79-0.89) and 0.96 for men who consumed unfiltered coffee (95% CI, 0.91-1.01). For women, HRs for any deaths were 0.85 for filtered coffee (95% CI, 0.81-0.9), 0.79 for both filtered and unfiltered coffee (95% CI, 0.73-0.85) and 0.91 for unfiltered coffee (95% CI, 0.86-0.96).
HRs for CVD death in men were 0.88 for filtered coffee (95% CI, 0.81-0.96), 0.93 for filtered and unfiltered coffee (95% CI, 0.83-1.04) and 0.97 for unfiltered coffee (95% CI, 0.89-1.07). Women had an HR of 0.8 for filtered coffee (95% CI, 0.71-0.89), 0.72 for unfiltered and filtered coffee (95% CI, 0.61-0.85) and 0.83 for unfiltered coffee (95% CI, 0.74-0.93).
When researchers stratified by age, HRs increased for people aged 60 years and older. Compared with no coffee consumption, unfiltered coffee increased the HR for CVD death to 1.19 in men (95% CI, 1-1.41) and 0.98 for women (95% CI, 0.82-1.15).
The HR for death from ischemic heart disease and CVD increased when total cholesterol was excluded from the model. HR for ischemic heart disease mortality increased by 9% in participants who drank nine or more cups of unfiltered coffee per day.

 

Pressed coffee is going mainstream — but should you drink it?

Well, maybe coffee isn't all good for you.

Pressed coffee is going mainstream — but should you drink it?

The coffee aficionados in my life seem a little smug these days. They feel vindicated now that the brew they’ve long touted as superior — European pressed coffee — has finally gained mainstream acceptance. No longer the domain of trendy coffee houses and upscale restaurants, pressed coffee is now fashionable in the United States and can be found in many places where coffee is sold. And the device to make this kind of coffee — known as a French press — has begun popping up on all kinds of store shelves, from tony boutiques to big-box chains. But this hot trend has a cold hard fact you should know about.

What’s the brouhaha?

You make pressed coffee by mixing boiling water and coarsely ground coffee beans in a special glass pitcher, then letting the mixture steep for a few minutes. There’s no filter to keep coffee grounds from getting into your cup; instead, you press an attached mesh plunger from the top of the pitcher to the bottom to strain the liquid and trap the coffee grounds. And it’s this lack of a filter that makes pressed coffee different and potentially risky if you drink too much of it.
Without a filter, some of the oily substances found in coffee beans, called diterpenes, wind up in your cup. Coffee aficionados say these oils make the brew taste better. But you should know that diterpenes have been shown to have a negative impact on health. “Five to eight cups a day of unfiltered coffee may actually raise your ‘bad’ LDL cholesterol,” says Dr. Eric Rimm, a professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health.

The dark(er) side of that cup of joe

Even coffee that’s poured through a filter in an automatic drip coffee maker comes with some degree of risk. Coffee contains caffeine, and in some people, too much caffeine — more than 300 milligrams per day — may lead to insomnia, nervousness, heart palpitations, and the jitters. Caffeine consumed after noontime is especially likely to interfere with sleep. “If you’re drinking coffee and getting less sleep every night, you may be putting yourself at risk for developing other chronic conditions over the long term,” says Dr. Rimm. Too much caffeine may also raise blood pressure. The negative effects of caffeine go away when you stop consuming it.

The good news about coffee

Coffee is also full of compounds that are good for health, such as:

• magnesium, potassium, and niacin
• caffeine, which in small amounts can reduce fatigue and improve alertness and concentration
• potent compounds such as chlorogenic acid and polyphenols, which have antioxidant properties that help prevent cell damage.

Dr. Rimm and his colleagues believe the combination of those ingredients may delay the absorption of blood sugar, help cells draw sugar from the blood, increase metabolic rate, and help blood vessels contract and relax. Those actions, they suspect, account for coffee’s association with lower blood pressure, a slower rate of weight gain with age, and reduced risks for developing type 2 diabetes or dying from cardiovascular disease or neurological diseases.
“Where we clearly see the greatest benefit is in the realm of diabetes and obesity,” says Dr. Rimm. He says the health benefits of filtered coffee are associated with an intake of one to five cups per day, and for many health conditions, it doesn’t matter much if the coffee has caffeine or not.

To press or not to press

If you choose to drink unfiltered, pressed coffee, Dr. Rimm recommends that you keep an eye on your cholesterol levels, to make sure your LDL levels don’t rise over time. And keep your pressed coffee habit in check: stick to no more than four cups per day. You should also limit your intake of filtered coffee to no more than five cups per day.
Remember, too, that some of the biggest risks of coffee come from what you may add to it: cream, sugar, or sugary syrup. These add saturated fat and empty calories to your diet, boost your blood sugar, and promote weight gain. So be careful about what you put into your cup.
And if coffee isn’t already part of your daily routine, don’t worry about starting a love affair with it. There are plenty of other ways to stay healthy and trendy without becoming a java aficionado — or even a plain old coffee drinker.