Good news for those who love their daily coffee (or two); a new meta-analysis (study of studies) published in the journal Circulation: Heart Failure suggests that moderate coffee consumption reduces the risk of heart failure .
Here’s another reason to enjoy your coffee. A recent study in the July edition of the Journal Hepatology found a significant inverse association (meaning opposingly related; an increase in one variable results in a decrease in another) between coffee drinking and the risk of primary liver cancer . The study also found that serum levels of an antioxidant enzyme, elevated in people with low coffee consumption, were associated with an increased risk of developing the disease.
We’ve talked previously about the health benefits of coffee and the antioxidant compounds responsible for it’s bitterness. To add to the “perks” of coffee consumption, a recent report in the Journal of Cancer Epidemiology Biomarkers & Prevention suggests that caffeine protects against breast cancer in women that have a BRCA1 gene mutation .
I love my coffee. Who doesn’t want (or need for all you coffee addicts out there) a cup of freshly brewed java to start their day? However, the bitterness of coffee is something most of us could do without.
Now chemists in Germany and the U.S. say they have identified the chemicals that are largely responsible for coffee’s bitterness. Their study, one of the most detailed chemical analyses of coffee bitterness to date, was presented this week at the 234th national meeting of the American Chemical Society .