Saturday February 23, 2019

Increasing coffee intake bad for your brain : Study

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London: While drinking your daily cup of coffee can help you stay sharp, modifying your habit by increasing coffee consumption over time may increase risk of mild cognitive impairment (MCI), early symptoms of Alzheimer’s disease (AD) and dementia, says new research. 14599057004_9dc53af6f9_b

“These findings from the Italian Longitudinal Study on Ageing suggested that cognitively normal older individuals who never or rarely consumed coffee and those who increased their coffee consumption habits had a higher risk of developing MCI,” said one of the researchers Francesco Panza from the University of Bari Aldo Moro, Bari, Italy.

“Therefore, moderate and regular coffee consumption may have neuroprotective effects also against MCI – confirming previous studies on the long-term protective effects of coffee, tea, or caffeine consumption and plasma levels of caffeine against cognitive decline and dementia,” Panza noted.

The study involved 1,445 individuals aged 65-84 years.

An interesting finding in this study was that cognitively normal older individuals who modified their habits by increasing with time their amount of coffee consumption ( more than a cup of coffee/day) had about two times higher rate of MCI compared to those with reduced habits (less than a cup of coffee/day).

They also had about one and a half time higher rate of MCI in comparison with those with constant habits (neither more nor less than one cup of coffee/day).

Moreover, those who habitually consumed a moderate amount of coffee (one or two cups of coffee/day) had a reduced rate of the incidence of MCI than those who habitually never or rarely consumed coffee.

These findings were published in the Journal of Alzheimer’s Disease.

(IANS)

Next Story

Here’s How The Microbes Help You Make a Perfect Cup of Coffee

Besides lactic acid bacteria, other micro-organisms that play a role during wet coffee fermentation include enterobacteria, yeasts, acetic acid bacteria, bacilli and filamentous fungi. But it is still not known how most bacteria influence this process, De Vuyst said

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A barista pours steamed milk into a cup of coffee at a cafe in Los Angeles, Sept. 22, 2017. State health officials proposed a regulation change Friday that would declare coffee doesn't present a significant cancer risk, countering a California court ruling.
A barista pours steamed milk into a cup of coffee at a cafe in Los Angeles, Sept. 22, 2017. State health officials proposed a regulation change Friday that would declare coffee doesn't present a significant cancer risk, countering a California court ruling. VOA

Ever wondered what makes your coffee taste good? It’s the microbes, finds a study.

The study showed that lactic acid bacteria which help in the longer fermentation of coffee beans results in better taste, contrary to conventional wisdom.

“A cup of coffee is the final product of a complex chain of operations: farming, post-harvest processing, roasting and brewing,” said lead investigator Luc De Vuyst, Professor at the Vrije Universiteit Brussel, in Belgium.

There are several variants of post-harvest processing, among which wet processing and dry processing are the most common. Wet processing — commonly used for Arabica and specialty coffees — is the step that includes fermentation.

The research, published in the Applied and Environmental Microbiology journal, was carried out at an experimental farm in Ecuador. The team found that during extended fermentation, leuconostocs — a genus of lactic acid bacteria used in the fermentation of cabbage to sauerkraut and in sourdough starters — declined in favour of lactobacilli.

coffee
Hot coffee contains more antioxidants than cold coffee. Pixabay

Lactic acid bacteria were already present before fermentation, and these acid tolerant lactobacilli proliferated even more during this process.

“It is challenging to draw a causal link between the microbiota and the volatile compounds in the beans — those compounds that contribute to the coffee’s smell — since many of these compounds can be of microbial, endogenous bean metabolism, or chemical origin,” De Vuyst said.

But De Vuyst noted that the microbial communities, in particular the lactic acid bacteria, showed an impact.

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It may have “had a protective effect toward coffee quality during fermentation because of their acidification of the fermenting mass, providing a stable microbial environment and hence preventing growth of undesirable micro-organisms that often lead to off-flavours,” he said.

Besides lactic acid bacteria, other micro-organisms that play a role during wet coffee fermentation include enterobacteria, yeasts, acetic acid bacteria, bacilli and filamentous fungi. But it is still not known how most bacteria influence this process, De Vuyst said. (IANS)