Wednesday November 21, 2018

Hot Coffee Has Higher Levels of Antioxidants Than Cold Coffee

And considering hot and cold brews have comparable pH levels, coffee drinkers should not consider cold brew a 'silver bullet' for avoiding gastrointestinal distress

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Hot coffee contains more antioxidants than cold coffee. Pixabay
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Hot coffee has higher levels of antioxidants than cold coffee, which are believed to be responsible for some health benefits, says a new study.

The study explored that hot coffee has some measurable health benefits, including lower risk of some cancers, diabetes and depression.

For the study, researchers from Thomas Jefferson University in the US showed that hot coffee had more total titratable acids — any acid that can lose proton(s) in an acid-base reaction — which may be responsible for the hot cup’s higher antioxidant levels.

“Coffee has a lot of antioxidants. If you drink it in moderation, research shows it can be pretty good for you. We found the hot brew has more antioxidant capacity,” said Megan Fuller, an Assistant Professor from the varsity.

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The study explored that hot coffee has some measurable health benefits, including lower risk of some cancers, diabetes and depression. (IANS)

Results published in the journal “Scientific Reports” also found that pH levels — acidity indicator– of both hot and cold coffee were similar, ranging from 4.85 to 5.13 for all coffee samples tested.

However, coffee companies and lifestyle blogs have tended to tout cold brew coffee as being less acidic than hot coffee and thus less likely to cause heartburn or gastrointestinal problems.

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“And considering hot and cold brews have comparable pH levels, coffee drinkers should not consider cold brew a ‘silver bullet’ for avoiding gastrointestinal distress,” said Niny Rao, Associate Professor from the university. (IANS)

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Your Genes Determine You As a Tea or Coffee Person

"The findings suggest our perception of bitter tastes, informed by our genetics, contributes to the preference for coffee, tea and alcohol," Cornelis said

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Your genes make you tea or coffee lover: Study. Pixabay

Are you a tea or coffee person? The answer may lie in your genetic predisposition towards bitter tastes, say researchers.

It could be because bitterness acts as a natural warning system to protect us from harmful substances.

The study, led by researchers from US-based Northwestern University, and QIMR Berghofer Medical Research Institute in Australia, explored reactions to three bitter substances — caffeine, quinine and propylthiouracil (PROP) — to understand how they affect people’s preference for drinking tea, coffee and alcohol.

The findings showed that people who were more sensitive to caffeine and were drinking a lot of coffee consumed low amounts of tea.

In other words, people who have a heightened ability to taste coffee’s bitterness — and particularly the distinct bitter flavour of caffeine — learn to associate “good things with it”.

“You’d expect that people who are particularly sensitive to the bitter taste of caffeine would drink less coffee,” said Marilyn Cornelis, assistant professor of preventive medicine at Northwestern University Feinberg School of Medicine.

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The findings showed that people who were more sensitive to caffeine and were drinking a lot of coffee consumed low amounts of tea. Pixabay

“The opposite results of our study suggest coffee consumers acquire a taste or an ability to detect caffeine due to the learned positive reinforcement (stimulation) elicited by caffeine.”

The study, published in the journal Scientific Reports, also found that people sensitive to the bitter flavours of quinine and of PROP — a synthetic taste related to the compounds in cruciferous vegetables — avoid coffee.

For alcohol, a higher sensitivity to the bitterness of PROP resulted in lower alcohol consumption, particularly of red wine.

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“The findings suggest our perception of bitter tastes, informed by our genetics, contributes to the preference for coffee, tea and alcohol,” Cornelis said.

Scientists applied Mendelian randomisation — a technique commonly used in disease epidemiology — to test the causal relationship between bitter taste and beverage consumption in more than 4,00,000 men and women in the UK. (IANS)