Fat-induced inflammation can be reduced by coffee bean extract
Coffee is beneficial for health. Unused coffee bean extracts can also help to reduce fat-induced inflammation in the cells. Researchers have found coffee bean extracts can also improve glucose absorption and is insulin sensitivity.
Researchers at the University of Illinois - Food science and human nutrition have discovered inflammation-fighting phenolic compounds. These phenolic compounds include protocatechuic acid and gallic acid in the silverskin and husk of coffee beans. It not only has benefits in alleviating chronic disease but also in adding value to would-be ‘waste’ products from the coffee processing industry.
Elvira Gonzalez de Mejia, Professor of food science and co-author of the study published in Food and Chemical Toxicology, said, “coffee bean extracts is interesting mainly because of its composition. Its non-toxic and these phenolics have a very high anti-oxidant capacity.”
When fat cells of mice were treated with water-based extracts from coffee beans skins, the phenolic compounds reduced fat-induced inflammation in the cells and improved glucose absorption and insulin sensitivity.