By Deborah Mitchell for EmaxHealth.com
When previous studies announced that drinking coffee could reduce the risk of developing type 2 diabetes, java lovers cheered. The unanswered question, however, was why. What characteristic does coffee possess that leads to a lower risk of type 2 diabetes?
Coffee has compounds that reduce diabetes risk
When you’re huddled over a cup of steaming coffee on a cold winter’s day, you are getting more than a warm up and a jolt of caffeine. According to a group of scientists from various institutions in Wuhan, Hubei, the People’s Republic of China, you are also consuming compounds that inhibit an activity that has a role in causing type 2 diabetes.
Coffee extracts have three main active components: caffeine, caffeic acid, and chlorogenic acid (CGA). The investigators studied the effects of these three components along with dihydrocaffeic acid, which is a metabolite of CGA and caffeine, on a substance called human islet amyloid polypeptide (hlAPP).
What’s important about hlAPP? Previous research indicates that the misfolding of hlAPP can cause type 2 diabetes, and so scientists are interested in interfering with that process.
In this new study, the investigators tested the impact of the coffee components on hlAPP and found that caffeine, caffeic acid, and CGA all had an effect on hlAPP, but that only caffeic acid and CGA significantly suppressed the formation of hlAPP oligomers.