& laquo; Any woman has the legal right to divorce her husband if he is unable to provide her with a cup of freshly brewed coffee at least once a day. & raquo;
Turkish law of the mid-15th century. & nbsp; & nbsp;
What makes coffee worthwhile
Recently, most studies have talked about the positive effects of drinking coffee, although there have previously been many myths about its dangers.
Often, serious scientific research was not behind such myths. Now there is more and more research on this topic and attitudes towards coffee are beginning to change.
Talking about the benefits of coffee should always start with the fact that before you determine all the circumstances associated with its use:
• Coffee type
Natural/roasted/instant/decaffeinated or one of the many & ldquo; coffee derivatives & rdquo;.
• Amount of coffee
Remember that the healthy rate of coffee consumption is 2-4 cups per day, and 5-10 cups of coffee per day is considered excessive and can have a harmful effect on humans.
• Coffee method
Until 1975, coffee prepared by boiling without its subsequent filtration was consumed.
In 1975 and beyond, filters began to be used that remove a number of unwanted and harmful compounds, such as & nbsp; terpene compounds (lead to an increase in cholesterol and homocysteine levels) .
• Coffee + cigarette + alcohol!
With this combination, there is no need to talk about health benefits at all.
• Where and how to store your coffee
Violation of storage conditions can lead to contamination of coffee with carcinogenic and mycotoxic compounds.
• Instant or decaf?
Previously, in the technology of making instant and decaffeinated coffee, dichloroethane and other harmful organochlorine compounds were used. New technologies do not use pollutants.
Bottom line: the key to benefiting from coffee is & ldquo; the quantity and quality of coffee & rdquo;.
Body strengthening
Consumption of natural coffee in moderation has a positive effect on human health and reduces the risk of contracting the most dangerous socially significant diseases: cardiovascular, oncological, diabetes, neurodegenerative (Alzheimer's, Parkinson's) and others.
However, there are very few comprehensive studies on the benefits of coffee that take into account all side factors.
Some of the conclusions drawn from different studies in different countries are given below.
Allergies
The antiallergic effect is due to the ability of coffee to reduce the release of histamine from cells.
Antioxidants in coffee
Antioxidants protect humans from disease and premature aging.
Anti-cancer
Moderate coffee consumption can reduce the likelihood of cancer of organs such as the liver, pancreas, stomach, gastrointestinal tract (large intestine, rectum).
Due to the diuretic effect, coffee reduces the likelihood of bladder cancer in smokers.
Asthma
Theophylline in coffee can protect against asthma.
Parkinson's and Alzheimer's disease
The beneficial effect is due to the anti-oxidant activity of coffee.
Inflammation
Coffee reduces inflammation in cells and tissues. This appears to be due to its antioxidant properties.
Eyes
Coffee reduces the ocular tic (blepharospasm), helps to recover from the disease - twitching of the eye muscles.
Diabetes
Coffee is effective for type 2 diabetes. Coffee consumption can prevent the development of type 2 diabetes, especially (per 56%) in women. & nbsp; Coffee consumption lowers blood sugar, contributes to weight loss and increased energy costs.
Regular coffee consumption can reduce serum uric acid levels (increased uric acid can lead not only to gout, but also to cardiovascular disease and hypertension).
Muscles
Moderate coffee consumption increases endurance and makes workouts more effective.
Liver
Coffee consumption slows the development of pathological changes in people with hepatitis C. & nbsp; Coffee protects against liver cirrhosis.
Kidneys
Coffee reduces the incidence of kidney stones, increases the intensity of urination and thereby reduces urine concentration.
Heart and blood vessels
Coffee increases high-density lipoprotein ("good" cholesterol) levels.
Coffee helps reduce the risk of cardiovascular disease, reduces the risk of coronary heart disease, heart attack.
This is due to its anti-oxidant ability to prevent lipid oxidation, reduce blood pressure, prevent inflammation and metabolic syndromes.
Coffee reduces heart rate disturbance by 18%.
Reduces the development of left ventricular dysfunction.
Stress and depression
Drinking coffee and the coffee aroma itself has been shown to reduce stress, boost mood and improve memory.
Cholesterol
With filtered coffee, blood cholesterol does not increase.
First of all, this is due to the fact that the use of paper filters reduces the content of diterpenes (cafestol and kahweol) in coffee; they are sorbed on a paper filter.
Coffee Benefits vs. Roasting Ratio
Studies to identify this relationship have shown that as the roasting temperature increased, the amount of useful chlogogen acids decreased.
In the darkest coffee, only 2.5% of them remained from the baseline in green coffee.
Conclusion: & nbsp; as roasting progressed, the protective effect of coffee decreases.
Coffee contraindications and possible harms
Children and the elderly should not consume coffee.
If you regularly drink coffee over five cups a day, dizziness, headache and insomnia are possible.
If you are not sure of the absolute health of the stomach, do not drink coffee on an empty stomach, and if stomach diseases are serious (gastritis, ulcer), then it is better to refuse to drink coffee at all.
At the same time, remember that a sharp refusal to drink coffee can, for some time, be accompanied by drowsiness, lethargy, irritability and absent-mindedness. In some cases, nausea and headache may occur.
Coffee Nutrition
Coffee has essentially no nutritional value, although it contains protein. & nbsp; A hundred-gram cup of drink gives only 9 kilocalories.
However, as a source of minerals, the main source of potassium, coffee plays an important role.
The importance of coffee is also great, as well as the body of vitamins P, which are necessary for strengthening blood vessels.
A cup of coffee contains 20% of the daily consumption of the body's body in this vitamin.
100 grams of a drink without sugar contains:
- Fats & mdash; 0.6 gr.;
- Proteins & mdash; 0.2 gr.;
- Carbohydrates & mdash; 0.1 g;
- Vitamin PP & mdash; 0.6 mg;
- Potassium & mdash; up to 90 mg;
- Phosphorus & mdash; 7 mg;
- Calcium & mdash; 5 mg;
- Iron & mdash; 2 mg.
Coffee bean chemistry
Coffee has a complex chemical composition: it contains approximately two thousand chemicals, which together determine its distinctive & shy; solid aroma and taste. Moreover, less than half of these substances have been studied. Naibo & shy; more complex aspect & mdash; their impact on the human body & mdash; is still waiting for its researchers.
Raw coffee grains contain fats, proteins, water, mineral salts, various water-soluble and neat & shy; real substances.
Roasted coffee beans & shy; add most of the water (its content decreases from 11% to 3%), and their chemical composition from & shy; varies depending on the degree and duration of roasting. Like raw grains, it represents a wide range of component zones.
Lipids (from Greek lipos & mdash; & laquo; fat & raquo;) & mdash; an extensive group of natural organic compounds, including fats and fat & shy; good substances - behind & shy; takes a fairly large place in the structure of coffee beans. However, they almost completely remain in the & shy; xom residue and do not pass into the prepared drink & shy; current.
Soluble carbohydrates & mdash; sucrose, fructose and galactose in the structure of heat & shy; coffee beans occupy from 25% to 28% of all races & shy; creative components.
Coffee grains contain more than three dozen different organic keys & shy; lot, including apple, lemon, uk & shy; sushi, coffee, oxalic, pyro-grape.
Chlorogenic acid
Chlorogenic acid deserves special attention.
Despite the fact that during roasting coffee beans & shy; p & shy; it eats it by 60%, still the rest is enough to give coffee a not & shy; much astringent flavor.
In terms of the content of chlorogenic kis & shy; lots, coffee grain is a unique product, since it is not found in such quantities in any other ka & shy; s. The physiological effect of chloro & shy; gene acid, according to the researchers, is undoubtedly polo & shy; resident. It stimulates the exchange of nitrogen, helps to build a protein molecule. She is considered & laquo; s younger brother & raquo; co & shy; fein, since it has a very similar effect, albeit weakly pronounced.
Essential oils
Essential oils give a special aroma to roasted coffee.
Soder & shy; terpenes and phenol products that are pressed in them have a separate anti & shy; septic (antimicrobial) day
Caffeine & ndash; C8H10N2O2
The main biologically active component of coffee, due to which our addiction to this drink is caused, is yav & shy; organic alkaloid caffeine.
It was discovered in 1820 by the German chemist F. Runge, and then by other scientists.
Finally, in 1897, non & shy; Mets chemist G. Fisher managed to synthesize caffeine. Its structures were installed & shy; our formula & ndash; C 8 H 10 N 2 O 2 , as well as dock & shy; it is known that tein contained in tea leaves has the same chemical composition as caffeine.
Caffeine, an alkaloid from the puri & shy; new group, is colorless crystals with a bitter taste.
Its temperature is melt & shy; lenia & mdash; 217 & deg; C. It is created in water and alcohol.
Caffeine is obtained not only from standing tea leaves or ground coffee, but also from the fruits of guarana (Pullinia sorbilis), produced & shy; becoming in the forests of South Ame & shy; riki.
Caffeine is found in certain quantities in more than a hundred plants, but only coffee, cocoa, gua & shy; wounds and tea leaves have a lot of it.
A typical cup of coffee is comparable in caffeine to two bottles of Coca-Cola.
A cup of tea contains twice as much caffeine as a cup of coffee made from a mixture of macaw and robusta.
A kilogram of tea leaf with & shy; holds twice as much caffeine as a kilogram and coffee beans. However, tea preparation uses a small amount of tea leaf compared to the mass of brewing coffee powder, which is the reason for the lower caffeine content in a cup of tea than in a cup of coffee.
The degree to which the grains are cooked also affects the caffeine content of the drink, with more cooked grains, as for espresso coffee, producing less caffeine.
Affects the content of co & shy; fein and the type of coffee used: robusta beans have more of it than arabica beans.
The taste of bitterness is given to the coffee & shy; drink by complex organic substances & mdash; tannins. To neutralize them, add milk or cream to coffee. They bind tannins, and the drink & shy; current loses its bitterness.
Trigonelline
In addition to caffeine, coffee zers & shy; nah contain another alkaloid & ndash; trigonelline.
Unlike caffeine, it does not excite or have a narcotic effect, but it is involved in the formation of the taste and aroma of roasted coffee.
Cafeol
When analyzing the composition of roasted coffee beans, mention should be made of a very complex substance; ka & shy; feol.
Including almost two and a half hundred components, it is poured by the carrier of a characteristic coffee & shy; aroma.