Here’s why lattes can help fight inflammation

Researchers at the Department of Food Sciences at the University of Copenhagen in Denmark wanted to explore what happens when polyphenols combine with proteins found in food.

They tested whether the molecules could bind to each other in a latte drink. Coffee beans are full of polyphenols and milk contains protein. The findings were promising, and the molecules came together.

The study, published in the Journal of agricultural and food chemistry, looked at how immune cells responded when exposed to a combination of polyphenols and amino acids. They found that cells exposed to both substances were twice as effective in fighting inflammation compared to polyphenols alone.

The researchers speculate that this reaction could occur when other protein-containing foods and fruits or vegetables are combined.

More studies will be necessary.

“When polyphenols are combined with amino acids, it is natural to believe that their properties change,” Marianne Nissen Lund, MSc from the Department of Food Sciences at the University of Copenhagen and lead author of the study, told Healthline. “In food it can be both positive and negative, since it depends on the type and concentration of the polyphenol, and in what type of food the reaction occurs.”

For example, in meat products, some polyphenols can improve functional properties, such as gelling, but only if they are dosed correctly. Some polyphenols can cause discoloration and, in some cases, haze formation, such as in beer, Nissen Lund added.

“When polyphenols are combined with amino acids, they can enhance the bioavailability of polyphenols and lead to increased release of anti-inflammatory compounds, which in turn can result in better health outcomes,” said Dr. Adil Maqbool, an expert in nutrition and metabolic diseases at Allama Iqbal Medical College in Pakistan, he told Healthline.

In this study, the researchers focused on the possible anti-inflammatory effects of polyphenols.

“Polyphenols react rapidly with food proteins, and the effects on food quality have been studied to some extent, but the consequence on the anti-inflammatory effects of polyphenols, which is relevant in relation to health, is unknown. human,” said Nissen Lund. “This is the first time, to my knowledge, that polyphenols that react with amino acids have been examined in immune cells. The next step is to investigate the effects on animals.”

Given the numerous health benefits of polyphenols, the food industry and researchers are working to add the correct amount of polyphenols for optimal quality.

“Since humans don’t absorb as much polyphenol, scientists are trying to figure out how to combine polyphenols with proteins to increase their absorption in the body. This method has the added benefit of enhancing the anti-inflammatory effects of the polyphenols,” explained Nissen Lund.

Other sources of polyphenols include berries (such as strawberries, blueberries, and raspberries), green tea, red wine, pomegranate, apples, nuts (such as almonds, walnuts), and extra virgin olive oil.

It is important to note that the amount and type of polyphenols in foods can vary widely depending on growing, processing and storage conditions, so consuming a variety of these foods can help ensure a balanced intake of polyphenols, Maqbool explained.

Polyphenols are compounds found in foods of plant origin. Packed with antioxidants, polyphenols can help reduce oxidative stress that leads to inflammation.

When polyphenols are combined with amino acids, they can increase the anti-inflammatory properties of polyphenols. In a new study, researchers examined the effects of coffee with milk, and the results were promising.

Eating a diet rich in polyphenols is beneficial to your overall health. Sources of polyphenols include berries such as strawberries, blueberries, raspberries, green tea, red wine, pomegranate, apples, nuts (such as almonds, walnuts), and extra virgin olive oil.