coffee consumption Archives - Amazing Health Advances

Ingredient In Coffee Improves Your Memory (It’s NOT Caffeine)

The AHA! Team — Fri, 02 May 2025 05:34:35 +0000

Al Sears, MD, CNS – If you think the caffeine in your morning cup o’ joe is solely responsible for its coveted brain-boosting benefits, you’re not alone. After all, caffeine is a key reason why 81% of Americans get their day going by drinking at least two cups of coffee every day.1 And studies prove this naturally occurring herbal stimulant can improve both short-term and long-term memory2,3 increase alertness and reduce fatigue,4 and enhance cognition.5 But coffee has a special helper that most people don’t know about. I’m talking about a little-known compound called trigonelline, a unique form of vitamin B3 (niacin). Trigonelline, which is also found in fenugreek seeds, Japanese radishes, and hemp seeds, has been shown to:6 Increase spatial learning and memory Support nervous system development Enhance mitochondrial function and Increase key neurotransmitters in the hippocampus of the brain But its key brain benefit is that it suppresses neuroinflammation. As a regular reader, you know how dangerous inflammation is, and how it’s often a key factor in chronic diseases, especially in the brain. You see, breakthrough research confirms that amyloid plaques – the misfolded proteins that are a key symptom of Alzheimer’s disease – are caused by a breakdown of the immune system, triggered by widespread inflamm-aging. Amyloid plaques prevent neurons from working properly. When your brain is inflamed and your immune system can no longer clear away these rogue proteins, they cluster together and gum up the signaling networks between your neurons. Eventually, it leads to memory loss and confusion. At the same time, inflammation squeezes the blood vessels in your brain, restricting oxygen supply, causing cell damage, loss of brain tissue, and cell death. A new study, aimed at investigating the therapeutic potential of trigonelline, revealed it may effectively treat Alzheimer’s, Parkinson’s, epilepsy, and depression7 by preventing oxidative stress.8 Oxidative stress can feel like brain fog, chronic fatigue, or a headache. It can also result in memory loss, infections, and serve as a catalyst for inflammatory diseases.9 Preventing oxidative stress helps control your body’s inflammatory response. The implications of these studies for trigonelline as a neuroenhancer, and for coffee lovers are huge. Coffee lovers can rejoice in knowing there is truly something special about their cup of joe other caffeinated beverages can’t match. Get The Most Out Of Your Cup Of Coffee Drinking a cup or two of coffee is the best way to increase trigonelline levels. Here’s what I recommend: Choose Arabica coffee. While both Arabica and robusta coffee beans contain this brain-saving enzyme, concentrations are twice as high in Arabica. Look for certified organic beans. Not only are they higher in antioxidants, they don’t use any synthetic chemicals or fertilizers. I also suggest looking for “Fairtrade” on the label. This protects traditional small coffee farmers. Drink it fresh. Grind your coffee at the time you wish to drink it. This maximizes the flavor and prevents oxidation. Coffee’s healing properties are best when brewed fresh. Drink it black. The best benefits of coffee are delivered in its purest state. Adding dairy products and sweeteners may alter the taste, but it will also diminish the rewards. If you’re not a fan of coffee, you can supplement with fenugreek capsules. I suggest taking 500 mg a day. To Your Good Health, Al Sears, MD, CNS References: Buchholz K. “How many cups of coffee do Americans drink each day?” January 2023. https://www.statista.com/chart/19524/cups-of-coffee-drunk-by-americans-per-day/ Accessed on November 30, 2023. Sherman S, et al. “Caffeine Enhances Memory Performance in Young Adults during Their Non-optimal Time of Day.” Front Psychol. 2016; 7: 1764. Borota D, et al. “Post-study caffeine administration enhances memory consolidation in humans.” Nat Neurosci. 2014 Feb;17(2):201-3. Nehlig, A. “Is caffeine a cognitive enhancer? J Alzheimer’s Dis. 2010;20(S1):S85-S94. Zhang B, et al. “Cognition and brain activation in response to various doses of caffeine: a near-infrared spectroscopy study.” Front Psychol. 2020 July 3;1393. Aktar S, et al. “Transcriptomics and biochemical evidence of trigonelline ameliorating learning and memory decline in the senescence-accelerated mouse prone 8 (SAMP8) model by suppressing proinflammatory cytokines and elevating neurotransmitter release.” GeroScience. 2023. Zia S, et al. “Unlocking therapeutic potential of trigonelline through molecular docking as a promising approach for treating diverse neurological disorders.” Metabolic Brain Disease. 2023. Chowdhury A, et al. “Trigonelline insulates against oxidative stress, proinflammatory cytokines and restores BDNF levels in lipopolysaccharide induced cognitive impairment in adult mice.” Metab Brain Dis. 2018;33(3):681-691. Pizzino G, et al. “Oxidative stress: Harms and benefits for human health.” Oxid Med Cell Longev. 2017:8416763. To read the original article click here.

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New Study Shows Brewed Coffee vs. Espresso May Affect Cholesterol Levels Differently in Men and Women

AHA Publisher — Mon, 13 Jun 2022 07:00:59 +0000

Christine Ruggeri, CHHC via Dr. Axe – Recent research suggests that when it comes to coffee, there’s a lot more to consider than its flavor. It turns out that different types of coffee impact cholesterol levels differently, and these effects may be different in men and women. Study Findings: Brewed Coffee vs. Espresso May Affect Cholesterol Levels A March 2022 population-based, cross-sectional study published in the journal Open Heart examined how various brewing methods, in particular espresso, were associated with cholesterol levels. We knew already that coffee can raise cholesterol because of the presence of naturally occurring chemicals, including diterpenes, cafestol and kahweol, and brewing methods can change the content of these compounds. Boiled and plunger coffee, for example, contains higher contents of cafestol and kahweol than filtered coffee and can have a greater impact on cholesterol. The study explored the association between espresso consumption and serum total cholesterol in an adult and elderly population in Northern Norway. Researchers found that espresso consumption was significantly associated with increased cholesterol, especially among adult men. Other brewing methods, including boiled/plunger coffee, filtered coffee and instant coffee, had varying effects on cholesterol, with plunger coffee consumption causing a greater increase than filtered and instant coffee. Different coffee brewing methods affected men and women differently. Espresso coffee consumption was associated with increased serum cholesterol, with a significant impact on men compared to women. Boiled/plunger coffee was associated in cholesterol increases in both sexes, and filtered coffee had a more prevalent impact in women. What It Means (How to Choose Coffee vs. Espresso) Coffee is the most frequently consumed stimulant in the world. Because it’s used in such high amounts, even small effects on human health can have a considerable impact. When it comes to choosing the healthiest coffee method for cholesterol, reports indicate that filtered coffee is the best choice. Non-filtered coffee, including espresso, contains compounds that raise LDL cholesterol and may be associated with an up to 25 percent increased risk of cardiovascular disease mortality when consuming nine or more cups a day (which is a whole lot of coffee). However, moderate intake of three to four cups per day is probably harmless and perhaps moderately beneficial, according to researchers. So even if you are an espresso lover, you can continue drinking it, but sticking to low or moderate amounts is better for your health. Tips for Healthy Cholesterol Studies show that moderate coffee consumption, about one to four cups daily, is associated with the lowest risk of cardiovascular disease. This is due to the many beneficial phytochemicals found in coffee. Even with evidence of coffee consumption raising cholesterol levels, research indicates that sticking to moderate intake may actually improve heart health overall. When it comes to maintaining healthy cholesterol, the key is to raise your HDL cholesterol levels and reduce your LDL cholesterol and triglyceride levels. Here are some lifestyle tips you can incorporate into your daily routine for a big impact: Don’t smoke cigarettes. Increase physical activity. Maintain a healthy weight. Add healthy fats to your diet (like olive oil, nuts and avocado). Cut out refined carbohydrates and sugary foods. Eat more nutrient-dense foods (including fresh fruits and vegetables). Stick to moderate consumption of alcohol and coffee. Reduce or avoid trans fats commonly found in processed and pre-packaged foods. Conclusion A March 2022 population-based, cross-sectional study published in the journal Open Heart found that unfiltered coffee, including espresso, may increase cholesterol levels, especially when consumed in high amounts. Consuming low or moderate amounts of high-quality filtered coffee, such as one to three cups per day, is the healthiest approach to drinking coffee. Other things you can do to maintain healthy cholesterol levels include avoiding cigarettes, increasing physical activity, adding nutrient-dense foods to your diet, avoiding trans fats and refined carbohydrates, and maintaining a healthy weight. To read the original article click here.

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Alcohol Consumption Increases Risk of Several Cancers While Coffee Protects Against Liver, Skin Cancer

AHA Publisher — Fri, 13 Aug 2021 07:00:19 +0000

World Cancer Research Fund via News-Medical – Alcohol consumption is a major risk factor for several cancers including head & neck (mouth, pharynx, larynx), oesophageal and bowel cancer – as well as the more widely known links to breast and liver cancer – according to a new study funded by World Cancer Research Fund (WCRF), and published this week in Nature Communications. The study also found increased coffee consumption was associated with a lower risk of developing liver cancer and basal cell carcinoma of the skin. The study looked at data from 860 reviews (meta-analyses) of published studies, which explored the association between food and nutrient intake and the risk of either developing or dying from 11 different cancers. According to NHS Digital, 65% of men and 50% of women in the UK had drunk alcohol in the last week. When alcohol is metabolized, it breaks down into chemicals which can bind to DNA, resulting in mutations which could become cancerous. Alcohol can also increase the levels of the hormones linked to the development of some types of breast cancer. Coffee is one of the most commonly consumed beverages at a global level and it is thought that the beneficial effects of coffee consumption might be due to the antioxidant and anti-inflammatory properties that may protect against diseases triggered by inflammation like cancer. “This umbrella review confirms the evidence we have for alcohol and coffee in relation to cancer. Further research needs to better understand the mechanisms involved in the links between coffee and cancer as well as between alcohol and different cancer subtypes. As always, we continue to encourage limiting alcohol intake as part of our Cancer Prevention Recommendations which include being a healthy weight, being physically active and enjoying a diet rich in wholegrains, vegetables, fruit and pulses.” Dr Giota Mitrou, Director of Research and Innovation, WCRF The authors of the study are calling for more targeted public health policies in order to deter the known major diet related risk factors for cancer, particularly alcohol consumption. To read the original article click here.

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The Complex Biology Behind Your Love (or Hatred) of Coffee

AHA Publisher — Fri, 13 Mar 2020 07:00:37 +0000

DOE via Newswise – A Berkeley Lab scientist used statistics to tease out how genetics and environment interact to shape coffee consumption. Why do some people feel like they need three cups of coffee just to get through the day when others are happy with only one? Why do some people abstain entirely? New research suggests that our intake of coffee – the most popular beverage in America, above bottled water, sodas, tea, and beer – is affected by a positive feedback loop between genetics and the environment. This phenomenon, known as “quantile-specific heritability,” is also associated with cholesterol levels and body weight, and is thought to play a role in other human physiological and behavioral traits that defy simple explanation. “It appears that environmental factors sort of set the groundwork in which your genes start to have an effect,” said Paul Williams, a statistician at Lawrence Berkeley National Laboratory (Berkeley Lab). “So, if your surroundings predispose you to drinking more coffee – like your coworkers or spouse drink a lot, or you live in an area with a lot of cafes – then the genes you possess that predispose you to like coffee will have a bigger impact. These two effects are synergistic.” Williams’ findings, published in the journal Behavioral Genetics, came from an analysis of 4,788 child–parent pairs and 2,380 siblings from the Framingham Study – a famous, ongoing study launched by the National Institutes of Health in 1948 to investigate how lifestyle and genetics affect rates of cardiovascular disease. Participants, who are all related to an original group from Framingham, Massachusetts, submit detailed information about diet, exercise, medication use, and medical history every three to five years. Data from the study have been used in thousands of investigations into many facets of human health. Williams used a statistical approach called quantile regression to calculate what proportion of participants’ coffee drinking could be explained by genetics – as the study follows families – and what must be influenced by external factors. Past research shows that the most significant environmental factors influencing coffee drinking are culture and geographic location, age, sex, and whether or not one smokes tobacco; with older male smokers of European ancestry drinking the most, overall. The analysis indicated that between 36% and 58% of coffee intake is genetically determined (although the exact causative genes remain unknown). However, confirming Williams’ hypothesis that coffee drinking is a quantile-specific trait, the correlation between a parent’s coffee drinking and an offspring’s coffee drinking got increasingly stronger for each offspring’s coffee consumption quantile, or bracket (for example, zero cups per day, one to two cups, two to four cups, and five or more cups). “When we started to decode the human genome, we thought we’d be able to read the DNA and understand how genes translate into behavior, medical conditions, and such. But that’s not the way it’s worked out,” said Williams, who is a staff scientist in Berkeley Lab’s Molecular Biophysics & Integrated Bioimaging (MBIB) Division. “For many traits, like coffee drinking, we know that they have a strong genetic component – we’ve known coffee drinking runs in families since the 1960s. But, when we actually start looking at the DNA itself, we usually find a very small percentage of the traits’ variation can be attributed to genes alone.” The traditional assumption in genetic research has been that one’s surroundings and lifestyle alter gene expression levels in consistent and measurable ways, ultimately creating the outward manifestation – called a phenotype – of a trait. Williams’ statistics work shows that the situation is more complex, which helps explain the diversity of traits we see in the real world. MBIB Division Director Paul Adams commented, “Paul’s statistical studies complement the genomics research that Berkeley Lab bioscientists conduct to learn more about the relationship between genes and the environment.” Next, Williams plans to assess whether quantile-specific heritability plays a role in alcohol consumption and pulmonary function. “This is a whole new area of exploration that is just now opening up,” he said. “I think it will change, in a very fundamental way, how we think genes influence a person’s traits.” This research was funded by a grant from the National Institute of Environmental Health Sciences and a gift from HOKA ONE ONE. The Framingham Study Data were made available through the Biologic Specimen and Data Repository Information Coordinating Center of the National Heart, Lung, and Blood Institute. To read the original article click here.

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